Rainbow Pad Thai

Rainbow Pad Thai  for a meat free version of this all time classic. With its subtle explosion of flavours, rich in taste and colourful appeal, what’s not to love? Typically, a Pad Thai would be served with chicken/prawns but for this Rainbow Pad Thai, we swapped them for a LOT of seasonal veg. This recipe is quick, cooking in minutes.

 

Overview:

Difficulty level: 2/5

Preparation time: 15 minutes

Cooking time: 20 minutes

Recipe serves: 2 people

• 1 onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 carrots (finely chopped lengthways in strips)
• 1 courgette (finely chopped lengthways in strips)
• 1 red pepper (finely chopped lengthways in strips)
• 50g egg noodles
• 15 gr fresh coriander (finely chopped)
• 15 gr fresh basil (finely chopped)
• 1 egg (beaten)
• 100 gr bean sprouts
• juice from 1 whole lime
• 50 gr unsalted peanuts (lightly crushed).

• 1 tbsp soy sauce
• 3 tbsp veggie stock & water
• 1 tsp freshly ground (deseeded) chilli
• 2 tbsp white wine vinegar
• 2 tbsp brown sugar

1. Begin by cutting the veg (carrots, courgette, red pepper) into long strips to match the shape of the noodles (if you have a spiralizer, even better!).
2. Mix the pad thai sauce by adding 1 tbsp soy sauce, 3 tbsp veggie stock and water, 1 tsp freshly ground and deseeded chilli, 2 tbsp white wine vinegar, 2 tbsp brown sugar. Stir well and set to one side.    
3. Heat oil in a pan and add the veggies, cook for 2-3 minutes until tender crisp and transfer into a bowl.
4. Cook the noodles according to pack instructions then drain and add to pan to stir fry for 1 minute. Add the sauce and mix in well for a further minute. Now pour in the beaten egg and allow to cook for 30 seconds before tossing everything together with tongs until sticky.
5. Add back in the veg, 100 gr bean sprouts & fresh herbs (coriander and basil finely chopped). Mix together well then serve in bowl. Sprinkle with lightly crushed peanuts, squeeze of lime and good to go!