Eat your colours pad thai
( SERVES 4 )
|200 g||Pad thai noodles|
|2 Tbsp||Peanut oil, or rice bran oil|
|2 medium||Carrots, julienned|
|1||Red capsicum, seeded and julienned|
|1||Green capsicum, seeded and julienned|
|3||Spring onions, thinly sliced|
|1 cup||Broccoli florets|
|1 cup||Finely shredded cabbage|
|1 cup||Fresh pineapple piece|
|2 tsp||Chopped garlic|
|2 tsp||Chilli paste|
|2 Tbsp||Tamarind paste|
|1 Tbsp||Sesame oil|
|1 cup||Roasted peanuts|
- Boil the noodles in water until soft, about 2-3 minutes. Drain and mix with a little peanut or rice bran oil.
- Heat half the remaining oil. Add the vegetables and pineapple in the order listed. Stir-fry for 2-3 minutes, until crisp-tender. Remove from the heat.
- Stir in the garlic, chilli, water, tamarind paste, sesame oil, noodles, and peanuts. Return to the heat and toss until warmed through.
- Great served garnished with coriander and extra peanuts.
See more of Jan's vegan recipes