Vegetable Pad Thai

• Rice Noodles(300 g)
• Tamarind paste(45 g)
• Soy sauce(3 tbsp)
• Brown sugar(30 g)
• Lime(1)
• Sriracha(3 tsp)optional
• Rapeseed Oil(2 tbsp)
• Eggs(2)
• Garlic(2 cloves)
• Ginger(15 g)
• Carrot(2)
• Bell pepper(1½)
• Courgette(1)
• Bean Sprouts(200 g)
• Green Onions(4)
• Roasted peanuts(60 g)
• Coriander(15 g)optional
• Sesame oil(½ tbsp)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)optional

Method

1. 1

   Prep the veg: julienne {Carrot}, cut {Zucchini} into thin matchsticks, thinly slice {Bell pepper}, and slice {Spring Onion} (keep some green tops for finishing). Finely chop {Garlic} and {Ginger}.

   ~8 min

2. 2

   Mix the sauce until smooth: {Tamarind paste}, {Soy sauce}, {Brown sugar}, juice from {Lime}, {Sriracha} (optional), plus {Water} to loosen.

   ~4 min

3. 3

   Soak {Rice Noodles} in hot {Water} until flexible but still a little firm, then drain well.

   ~6 min

4. 4

   Heat {Vegetable oil} in a large wok or wide pan. Add {Eggs} and scramble softly, keeping them a bit custardy. Slide onto a plate.

   ~2 min

5. 5

   Add remaining {Vegetable oil}. Stir-fry {Garlic} and {Ginger} for 30 seconds, then add {Carrot}, {Zucchini}, and {Bell pepper}. Cook until crisp-tender. Add {Bean Sprouts} and the white parts of {Spring Onion} for the last minute.

   ~4 min

6. 6

   Add drained {Rice Noodles} and pour in the tamarind sauce. Toss constantly until the noodles are glossy and the sauce clings. Return the scrambled {Eggs} and finish with {Sesame oil}. Season with {Salt} and {Black pepper} if needed.

   ~4 min

7. 7

   Serve topped with {Roasted peanuts}, the green tops of {Spring Onion}, and {Fresh cilantro}.

   ~0 min