Easiest Ever Vegan Pad Thai

This will take you back to the Khao San Road food stalls!  So easy and quick, perfect if you need to throw a meal together in minutes.

Ingredients, serves 2

150g flat rice noodles

2 tsp tamarind sauce

2 tbsp soy sauce

4 tsp sugar

3 tbsp of roasted peanuts, crushed

150g mange tout

3 spring onions, chopped

2 garlic cloves, chopped

1 chilli, chopped

1 inch ginger, chopped

150 grams beansprouts

2 tbsp coriander, chopped

1 lime

Method

Bring a pan of water to the boil.  Add the rice noodles and simmer until al dente.  There should still be some bite in them.  When they are done, plunge them into cold water and leave to one side.

Mix together the tamarind, soy sauce and sugar.  Leave to one side.

Crush the nuts with a pestle and mortar or bash them up in a bag.  Leave to one side.

Drain the noodles.

Heat 1 tbsp of oil in a frying pan, add the ginger, chilli and garlic and stir for about 30 seconds.  Add the mange tout and spring onions and stir for another minute.

Add the drained rice noodles and then the sauce mixture.  Toss together until well combined and heated through. Add up to 3 tbsp of water if you need to loosen the noodles.

Toss in the beansprouts and serve up.  Sprinkle the peanuts and chopped coriander on top.  Serve a lime wedge on the side, et voila!

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