This dish is a hearty, plant-powered twist on the classic Pad Thai, packed with fresh vegetables and tossed in a flavourful homemade sauce.
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
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Ingredients
sesame oil 2 tbsp
garlic cloves 2 (crushed)
red onion 1 (sliced)
broccoli 1 (chopped)
bell pepper 1 (sliced)
salted peanuts 1 handful (crushed)
rice noodles 150 g (boiled)
maple syrup 3 tbsp
miso paste 1 tsp
lime 1 (juice)
tamari 3 tbsp
mixed chillies ½ (sliced)
beansprouts 2 handful
Method
Prep and cook the vegetables and noodles
Crush the garlic cloves. Slice the red onion and bell pepper. Chop the broccoli into florets - you can chop and use the stalks too. Thinly slice the fresh chilli - use as much or as little as you prefer.
Heat half the sesame oil in a pan on a medium heat. Add the garlic, red onion, mixed chilli, bell pepper and broccoli. Fry for around 5 - 7 minutes.
Meanwhile, cook the noodles according to the packet instructions.
Make the Pad Thai sauce
Prepare the Pad Thai sauce by adding tamari, maple syrup, miso paste, the reserved sesame oil and lime juice into a small mixing bowl and mix until smooth. Season to taste.
Finish the dish and plate up
Stir in the noodles, bean sprouts, crushed peanuts and Pad Thai sauce. Stir until all the vegetables and noodles are covered.
