Vegan Pad Thai

WITH RICE NOODLES AS THE BASE, FRESH CHILLI, CORIANDER, SOY SAUCE AND CRUSHED NUTS MAKE THIS VEGAN DISH TRULY UNMISSABLE.

INGREDIENTS (SERVES 4):  

• 2 limes, juiced
• 4 tbsp soy sauce
• 4 tbsp peanut butter
• 1 tbsp agave nectar
• 2 tbsp Sriracha, or chilli sauce, to taste
• 175ml hot water
• 400g rice noodles
• 4 large carrots, peeled
• 2 courgettes
• 4 red chillies, seeded and sliced on the bias, for garnish
• 80g peanuts, to garnish

METHOD: 

1. Whisk together the lime juice, soy sauce, peanut butter, agave nectar, Sriracha, and hot water in a small saucepan set over a medium heat. Bring to a gentle simmer then remove from the heat.
2. Soak the noodles in a large bowl of hot water until soft, about 10-15 minutes.
3. In the meantime, cut the ends from the carrots and courgettes. Working one by one, pass through a spiraliser to create strands.
4. Drain the noodles when ready and divide between serving bowls, along with the carrot and courgette.
5. Spoon over the peanut sauce and top with sliced chillies and peanuts before serving.