#LunchBoxClb 🎒 vegan pad thai You can’t go wrong with a bowl of noodles and veggies, can you? Add a punchy sauce and some crunchy peanuts and lunchtime’s needn’t be so boring! This is our take on the classic Pad Thai 🍜 Ingredients (serves 2) 2 tbsp of sesame oil 1 red chilli, finely diced 1 shallot, finely diced 2 nests of rice noodles 125g bean sprouts 1 courgette, spiralised or thinly sliced 1 carrot, spiralised or sliced 130g edamame beans 3 tbsp of soy sauce 2 tsp of tamarind paste 1 tbsp of maple syrup 2 tbsp of rice vinegar 2 tbsp of crushed peanuts 1/2 lime, cut into wedges 3 spring onions, sliced Fresh coriander Method 1️⃣ Begin by boiling a pan of water on a medium heat. Once boiled turn the heat off and place the nests of noodles into the pan. Leave for 5 minutes before draining and rinsing with cold water. 2️⃣ Meanwhile heat another pan on a medium heat and add 1 tablespoon of sesame oil along with the diced shallots. 3️⃣ Cook for a few minutes before adding the diced chilli, bean sprouts, and spiralised courgette and carrots. 4️⃣ Next in a bowl combine the remaining tablespoon of sesame oil with the soy sauce, tamarind paste, maple syrup and rice vinegar. 5️⃣ Pour this into the pan with the veggies along with the edamame beans and cooked noodles. 6️⃣ Combine well and leave to cook for a few minutes longer before splitting between lunch boxes. 7️⃣ Garnish with crushed peanuts, spring onions and coriander. Squeeze over some lime juice and enjoy! (at Jaipur - pink city rajasthan, india) https://www.instagram.com/p/CSulNohhNh3/?utm_medium=tumblr
