Vegan pad thai is one of my favourite things to eat and luckily for vegans, it is rather easy to veganise. This version is quick and gluten-free too.
Ingredients
∙ Serves 2
Produce
1/2 Broccoli, small
2 Carrots
1 Chilli, hot red
1 Coriander, fresh
2 Garlic cloves
1 large handful Green beans
1/2 cup Mung bean sprouts
1/4 cup Peanuts, roasted & unsalted
2 Spring onions
Condiments
2 tbsp Fish sauce* or more tamari / soy sauce, vegan
2 tbsp Maple syrup
1 tbsp Tamari / soy sauce
5 tbsp Tamarind sauce
Pasta & grains
200 g Wide rice noodles
Baking & spices
1 Red pepper
Oils & vinegars
2 tbsp Peanut oil
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