Vegan Pad Thai
Ingredients
- 2 tablespoons sesame oil, mild olive oil or other vegetable oil
- ¼ cup crunchy organic peanut butter
- ¼ cup boiling water
- 2 tablespoons freshly squeezed lime juice That's 1 to 2 limes
- 2 tablespoons soy sauce Use light soy sauce if you are watching your salt or use tamari or coconut aminos for a gluten free option
- 2 tablespoons light brown sugar, packed
- 7 ounces dried medium rice noodles, or gluten free noodles of your choice
- 1 green cabbage, finely shredded (I like to use pointed or 'sweetheart' cabbage)
- 1 red pepper, finely sliced
- 4 medium carrots, finely grated
- ½ cup peanuts, finely chopped, divided
Instructions
- Bring a large pot of water to the boil.
- Heat the 2 tablespoons of oil in a large frying pan or wok over medium heat. Don't leave the pan unattended while the oil heats up.
- Meanwhile, mix the boiling water and the peanut butter together.
- Add the lime juice, soy sauce and sugar and blend thoroughly.
- Set aside.
- Add the noodles to the boiling water, separating them with a fork.
- Put the lid on the pan and remove from the heat. Leave the noodles to soak.
- Stir fry the cabbage, red pepper and carrots in the hot oil in the frying pan for about five minutes or until tender crisp.
- Drain the noodles thoroughly and add to the pan.
- Using two forks, separate the noodles and mix them through the vegetables thoroughly. Try not to break up the noodles.
- Add the sauce and half the chopped peanuts and warm through.
- Serve the Pad Thai in warmed bowls with the remaining peanuts scattered over top for garnish.
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