Pad Thai Inspired Vegan Noodle Bowl with Edamame
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Pad Thai Inspired Vegan Noodle Bowl with Edamame
Recipe by: Watercress, watercress. co. uk
Serves: 4 Prep time: 30 minutes Cook time: 20 minutes
Ingredients:
• 300g flat rice noodles, soaked in cold water for 2 hours
• 2 tbsp rapeseed oil
• 10g chives, finely chopped
• 6 spring onions, finely chopped
• 3 carrots, shaved into ribbons
• 200g frozen edamame, defrosted
• 100g beansprouts
• 2 courgettes, cut into ribbons
• 1 tbsp minced ginger
• 2 tsp minced garlic
• Large handful mangetout
• 2 tsp smoked chilli powder
• 3 tbsp tamarind paste( brands vary, so taste and adjust accordingly)
• 3 tbsp soy sauce
• 50ml chilli oil
• 2 tbsp maple syrup
• 50g watercress
• 50g crushed toasted peanuts, lime & coriander to serve
Method:
1. Drain the noodles and rinse thoroughly, then set aside.
2. Heat the oil in a large wok over a high heat. Add the spring onions and cook for 1- 2 minutes or until softened and beginning to crisp.
3. Meanwhile mix the tamarind, smoked chilli powder, soy, chilli oil and maple in a bowl and set aside.
4. Add the beansprouts, carrots, mangetout, courgettes, ginger, garlic and edamame to the pan and fry, stirring with a spatula constantly.
5. Mix in the edamame and move the vegetables to the side of the wok. Pour in the tamarind mixture and cook for 30 seconds before mixing through the cooked noodles.
6. Add the chives and watercress and mix through to heat.
7. Now taste- it should be sweet, sour and fiery with a chilli kick.
8. Serve straight away garnished with peanuts and coriander and lime wedges to serve.
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