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15 mins
PREP TIME
15 mins
Cook Time
2
Serves
30 mins
Total
INGREDIENTS
Vegetables:
1 Onion, finely chopped
4-5 pods minced garlic
2 red birds eye chilli
1/2 inch grated ginger
1 carrot sliced thinly
1/4 cabbage, thinly sliced
Handful of broccoli florets (8-10 florets)
Sauce:
2 tbsp peanut butter
Juice from one lemon
1 tbsp soy sauce
2 tsp chilli paste
1 tsp date paste
Noodles:
1 pack pad thai noodles
3 cups hot water
Topping:
Toasted peanuts
Shredded basil leaves
Instructions
Bring 3 cups water to boil and add in the pad thai rice noodles with a pinch of salt. Cook for 5 minutes. Drain the excess water and dip the noodles in cold water immediately to stop them from further cooking.
Add all sauce ingredients in a bowl and whisk them till well combined. Add 1 tbsp water or plant milk if the sauce is too thick.
Pre-heat a pan and saute onion, chilli, ginger and garlic till onions turn translucent. Add in rest of the chopped vegetables and cook till the vegetables turn soft.
Pour 4 tbsp of the sauce to the pan. (Store the rest of the sauce for further use).
Toss the vegetables till all of them are coated with the sauce completely.
Add 1 more tbsp of the sauce and toss in the cooked pad thai noodles. Mix all the ingredients till they are well coated with the sauce. Cook for a minute and turn off the flame.
Serve the hot pad thai noodles in a bowl and top them with toasted peanuts and fresh basil leaves.