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Recipe By: Ania Lazy Cat Kitchen Paulina says Ania says Tamara says Ania says P. says Ania says Julia says Ania says Anna says Ania says Joyce says Ania says Collin says Ania says Laetitia says Ania says Tina Taylor says Ania says Simone says Ania says Lauren M says Ania says Allira says Ania says Régine Bohar says Ania says Cat says Ania says Suky says Ania says Silja says Ania says Meenakshi says Ania says Erica Bansmer says Ania says Aidan says Ania says Yang says Ania says Jamie says Ania says Melissa says Ania says
Shared By ambersherwood

Vegan Pad Thai

Ingredients

  • 200 g / 7 oz wide rice noodles
  • 2 tbsp peanut oil (or other high smoke point oil)
  • 2 spring onions, sliced
  • 2 garlic cloves, finely sliced
  • 1 hot red chilli, finely sliced
  • 2 carrots, shaved into ribbons with a speed peeler
  • a large handful of green beans, cut diagonally
  • ½ small broccoli, divided into florets
  • 1 red pepper, finely sliced
  • ¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
  • ½ cup mung bean sprouts
  • fresh coriander, to garnish
  • 5 tbsp tamarind sauce*
  • 1 tbsp tamari / soy sauce
  • 2 tbsp vegan fish sauce* or more tamari / soy sauce
  • 2-3 tbsp maple syrup, adjust to taste

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