Vegan Pad Thai Inspired Noodles

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

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 in acidity 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, set aside. Heat the oil in a large wok over a high heat. Add the spring onions and cook 1-2 minutes or until softened and beginning to crisp.

2. Meanwhile mix the tamarind, smoked chilli powder, soy, chilli oil and maple in a bowl and set aside.

3. Add the beansprouts, carrots, mangetout, courgettes, ginger, garlic and edamame to the pan and fry, agitating with a spatula constantly.

4. 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.

5. Add the chives and watercress and mix through to heat. Taste, it should be sweet, sour and firey with a chilli kick.

6. Serve straight away garnished with peanuts and coriander and lime wedges to serve.