Vegan Pad Thai

Vegan Pad Thai

Ingredients

1. 1 cup shirataki noodles (MIRACLE NOODLES), rinsed and drained

2. 1 garlic clove, finely minced

3. 1 red chilli, finely sliced

4. 1/2 cup  snow peas

5. 1 cup sprouting broccoli or broccolini

6. 4 baby corns, roughly chopped

7. 7/8 cup red cabbage, finely chopped

8. 1 large carrot, peeled and julienned (yellow or purple carrots work too!)

9. 1/4 organic, dry roasted peanuts, roughly chopped

10. juice of 1 lime

11. 2 spring onions, finely chopped

12. handful of fresh cilantro leaves, finely chopped

For the sauce:

1. 60ml gluten-free soy sauce (Bragg’s liquid aminos or Coconut Aminos)

2. 1 tbsp tamarind paste thinned with a little water

3. 1 tbsp. stevia

4. a pinch of red pepper flakes

Instructions

1. Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside in a colander.

2. In a small bowl, combine together soy sauce,tamarind, sugar, and red pepper flakes.

3. Heat a large wok over medium heat. Swirl a glug of olive oil in the pan,add in garlic and chilli and stir fry for a few seconds. Remove them from the pan and set aside.

4. Add into the pan sprouting broccoli, snow peas, baby corn, carrots and red cabbage and stir-fry for a few mins.

5. Stir in the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry for 1-2 min, then remove from the pan.

6. Squeeze the juice of a lime over the noodles, then sprinkle spring onion, cilantro and roasted peanuts on top and serve.

7. Store in an airtight container in the fridge for up to 2 days.