Name: Vegan Pad Thai
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 200 g rice noodles; 2 tbsp peanut oil ((or other high smoke point oil)); 2 null spring onions (sliced); 2 clove garlic cloves (finely sliced); 1 null red chilli (hot, finely sliced); 2 null carrots (shaved into ribbons with a speed peeler); 1 handful green bean (large, cut diagonally); 0.5 null broccoli (small, divided into florets); 1 null red pepper (finely sliced); 0.25 cup roasted peanuts (unsalted, pounded in a pestle & mortar); 0.5 cup mung beans (sprouts); 1 to_garnish fresh coriander; 5 tbsp tamarind puree (see notes for concentration advice); 1 tbsp tamari (or soy sauce); 2 tbsp vegan fish sauce (or more tamari / soy sauce); 2.5 tbsp maple syrup (adjust to taste); 1 wedge lime (to serve on the side)

Instructions

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1

Prepare rice noodles (200 g) according to package instructions, but do not cook them fully as you'll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the [rice noodles] a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir halfway through the soaking time.
2

Once the time is up, drain the [rice noodles] and set aside. You may want to stir a little bit of [peanut oil] through them to prevent them from sticking together but I do not find this necessary.
3

Mix all the sauce ingredients together in a small bowl. If you are using a shop-bought tamarind puree (5 tbsp), go easy on it at first as it is apparently more concentrated (and therefore more sour) than if you make your paste from a tamarind block (see notes) yourself.
4

Heat up a wok or a large frying pan. Pour peanut oil (1 tbsp) and heat it up until almost smoking. Add onions (2 spring), garlic (2 clove) and chilli (1 red).
5

Stir-fry (stirring constantly) until onions (2 spring) soften and garlic (2 clove) become fragrant. Transfer to a separate plate, leaving as much [peanut oil] in the wok as you can.
6

Heat up another peanut oil (1 tbsp) in the same wok - no need to wash it. Start adding prepared veggies in the following order (leaving a minute or two between each addition): broccoli (0.5), green bean (1 handful), pepper (1 red) and carrots (2). Stir-fry until cooked yet still crunchy.
7

Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok. Add in rice noodles (200 g) - they may have clumped together a little, but the sauce and heat of the wok will separate them again.
8

Add onions (2 spring), chilli (1 red), garlic (2 clove) and stir-fried veg back to the wok. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
9

Divide between two plates, sprinkle with mung beans (0.5 cup) and roasted peanuts (0.25 cup). Serve with lime (1 wedge) on the side.