Oil Free Vegan Pad Thai


This year I've been experimenting a lot with plant-based asian food. This is a recipe I think I've pretty much got down to a T. It's plant-based, oil free and can be gluten free if you swap out the soy sauce for some gluten-free tamari so that it's the healthiest and universally friendly Pad Thai out there.

Serves 2
- Rice noodles *also known as rice noodles*
- Choice of veg- I used red bell pepper, courgette, red cabbage and carrot.

For the sauce:
- 1 tsp tomato puree
- 2 cloves of minced/grated garlic
- 2 inch piece of ginger- grated
- Juice of half a lime
- ¼ cup of oil free peanut butter
- 4 tbsp soy sauce or GF tamari
- 1 ½ tbsp of hot sauce/sriracha
- 1 tbsp of toasted sesame seeds
- 1 tbsp of agave syrup
- ½ cup of water


1. First we're going to combine all of the ingredients for the sauce excluding the water into a jug or a bowl and stir vigorously. Once all is combined add the water and stir thoroughly.

2. Next, it's time to prepare the vegetables. Slice them however you like, it doesn't really matter how, I like chunky vegetables but this is personal preference. I then threw it in a large pan or a wok with a dash of water to cook, stirring occasionally.

3. Then it's time to fill a large saucepan with water and bring to a boil. Once boiling, take off the heat and add your rice noodles. Cook according to your packet. Mine took 4 minutes.

4. Once the noodles are cooked, drain them and add them to the large pan with the vegetables and drizzle over the sauce.

5. Stir to combine and then serve on a plate or a dish with a wedge or two of lime and a sprinkle of peanuts and sesame seeds. 

If you try out this recipe, let me know if you enjoyed it!
- Darcy Knott

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