Quick Vegan Pad Thai

Ingredients

• Drizzle of ooil of your choice
• 2 cloves minced garlic
• 1 inch minced fresh ginger
• 1 sliced capsicum
• 1 carrot, ribboned
• 1 cup edemame beans, peas or broccoli florets
• 3 tbsp rice vinegar
• 2 tbsp fysh cocominos (vegan fysh sauce)
• 1 tbsp water
• 1 tsp tamari
• 2 tsp maple syrup
• 1 tsp tapioca flour
• Juice of 1/2 lime
• 2 large handfulls cooked flat rice noodles (al dente)
• 1/2 cup dry roasted peanuts, chopped
• 1/4 cup chopped fresh corriander
• 2 sliced spring onions
• 1 sliced red chilli

Directions

Heat wok to medium-high heat. Add a drizzle of oil, ginger and garlic. Stir for a few seconds before adding the capsicum, carrot and edamame, and toss well. Prepare the sauce by whisking together the vinegar, fysh cocominos, tamari, maple, tapioca flour and lime juice. Add 1/2 the sauce to your veg and toss. Next add the cooked noodles and the remaining sauce and toss well. Add to serving bowls and garnish with the peanuts, coriander, onions and red chilli. Feel free to add more protein to this dish such as tofu, tempe, egg or chicken.