Vegan Pad Thai

My vegan version of this thai favorite!

Serves 2-3

200g rice noodles

For the vegetables

2 carrots

¼ head of white cabbage

½ onion

Rapeseed oil

For the sauce

3 tbsp sesame oil

2 tbsp tamari

½ tsp chili flakes

Zest and juice from 1 lime

1 clove garlic (grated)

2cm fresh ginger (peeled and grated)

Topping

100ml peanuts

1 pot of fresh coriander

Finely slice the carrots, cabbage and onion. In a frying pan, fry the vegetables in the rapeseed oil on medium heat for 5-7 minutes.

In a bowl, mix together all the ingredients for the sauce.

Cook the noodles according to instructions and drain from water. Add the noodles and the sauce to the vegetables and stir well on low heat. Roughly chop the peanuts and the coriander and add it to the pan just before taking it off the heat. Serve and Enjoy!