Makes 3 servings | Takes 30 minutes

Who doesn’t love a pad thai? This recipe leaves out the usual proteins but you won’t miss them. Of course, you can add chicken or tofu if you like but I recommend you go without. A good pad thai just has those peanut and lime flavours.

Ingredients

• Broccoli – 3 heads
• Red capsicum (peppers) – 2
• Carrots – 2, peeled and shredded
• Chopped peanuts – 50g (you buy them chopped or do yourself)
• Spring onion (green onion) – handful
• Bean sprouts – 1/2 cup
• Coriander (cilantro)- small bunch
• Red chilli – 1, diced fine
• Garlic – 3 cloves, diced fine
• Brown onion – 1
• Olive oil – 2 tablespoons
• Lime – 2
• Maple syrup – 4 tablespoons
• Tamari (GF soy sauce) – 3 tablespoons
• Fish sauce or vegan fish sauce – 3 tablespoons
• Peanut butter – 2 tablespoons
• Wide rice noodles – 300g

Method

1. Chop your broccoli into small trees, rinse them and steam them
2. Chop the capsicum into small pieces and steam for half as long as the broccoli
3. In a large pan on medium to high heat, add olive oil and brown onion and put the lid on
4. Peel and shred carrot, and dice garlic and chilli
5. After about three minutes, when onion starts to brown, take the lid off and add carrot, garlic and red chilli
6. Once the onion is brown and garlic golden turn the heat down to a simmer and add your broccoli and capsicum, add a generous dose of salt and pepper, and put the lid back on
7. Cook noodles as per instructions
8. In a small bowl, add your tamari, fish sauce and peanut butter, whisking so the peanut butter thins Juice one of your limes into the sauce bowl, as well as maple syrup, stir aggressively
9. If your pan has enough room for all the noodles then you can toss them through there; alternatively, put the noodles in a huge salad bowl and add the sauce and veggie mix through that way
10. Add crushed peanuts and stir
11. Serve into bowls
12. Add chopped spring onion, bean sprouts and coriander on top with a 1/4 of a fresh lime

 

Recipe by Green Press 

Image via: pinterest.com