Vegan Christmas recipe for 4 people, takes only 10 mins; recipe has rice noodles, soy sauce, tamarind paste, palm sugar, vegetable oil, garlic clove, spring onion, red chilli, brussels sprouts, beansprouts, peanuts and lime.
Brussels sprouts pad Thai
Course: Vegan Christmas
Servings
4
servings
Prep time
15 mins
Ingredients
- Rice Noodles: 250g flat rice noodles (check the packet to make sure they're vegan)
- Soy Sauce: 1 tbsp soy sauce or tamari
- Tamarind Paste: 1 tbsp tamarind paste (or 2 limes, juiced)
- Palm Sugar: 2 tsp palm sugar (or soft brown sugar)
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 1 garlic clove, thinly sliced
- Spring Onion: 2 spring onions, thinly sliced on a diagonal
- Red Chilli: 1 red chilli, sliced
- Brussels Sprouts: 200g charred Brussels sprouts left over from Christmas Day, or cook from raw
- Beansprouts: 100g beansprouts
- Peanuts: 30g salted peanuts (or any other nuts you might have), roughly chopped, to serve
- Lime: lime wedges, to serve
Directions
- First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar.
- Heat the oil in a large frying pan orwok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.
