Meatless Monday : Vegan Pad Thai

Pad Thai is a stir fry dish that is made using rice noodles.  It is a popular street food in Thailand.  Vegan versions of Pad Thai are often made with tofu but in the recipe below I am using soy beans.  Packed with protein, fibre and hormone balancing phytoestrogens they make a tasty change from tofu. To make the recipe quick to make I am using some frozen mixed veg with red pepper, sweetcorn kernels, peas (for added protein), carrot sticks and broccoli florets.  Frozen veg has all the vitamins of fresh, if not more and because it is frozen immediately after picking (and so does not need to ‘keep’).  Also it often has less pesticides than fresh.  It is a boon if you don’t want to spend long preparing vegetables.  You can also use frozen edamame beans.  The rice noodles take just minutes to prepare too making this a quick but tasty meal.

Vegan Pad Thai 

Serves 2

You will need

1 tbsp oil
1 small red onion, peeled and chopped
2 garlic cloves, peeled and sliced
¼-½ tsp chilli flakes
200g frozen mixed veg
200g (peeled weight if using in the pod ones) soy beans
2 nests rice noodles

For the sauce
2 tbsp peanut butter 
2-3 tbsp tamari
1 tbsp lime juice
1 tbsp rice vinegar

Garnish
Sprinkling of sesame seeds
Chopped peanuts/cashews

Heat the oil and cook the onion for 3 minutes.  Add the garlic and chilli and cook for a further minute.  Add the frozen veg and edamame beans and cook on a low heat for 5 minutes.  Mix the ingredients for the sauce and add to the pan. Heat through.

Meanwhile bring a saucepan of water to the boil.  Turn off the heat and add the rice noodles to the water. Cover and leave for 5 minutes.  Drain well and divide between two bowls.  Top with the edamame bean mixture and garnish with sesame seeds and chopped nuts.  

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