Pad Thai Vegan recipe with lime and sesame seeds,inspired by the 15 minute vegan cookbook by Katy Beskow.
Ingredients-1 tbsp sunflower oil,6 florets of long-stem broccoli,handful of kale,1 small red chilli,finely chopped,10 sugar snap peas,8 tbsp light soy sauce,1 pack of egg free noodles,1 spring onion finely chopped,handful of fresh coriander finely chopped,1 tbsp peanuts roughly crushed,1 tbsp white sesame seeds,1 red chilli deseeded and finely chopped,half of a lime.
Directions-Heat the oil in frying pan or wok over high heat till smoking hot.In meantime trim any stems from brocolli and kale.Add the chilli,broccoli,kale and sugar snap peas to the pan and stir fry for 3-4mins.Spoon in the soy sauce and stir through.Then add noodles and continue to stir fry for 2-3mins being careful not to break noodles.Cook until all ingredients are coated in soy sauce and vegetables are crisp and bright.Remove the pan from heat and stir the spring onion and coriander through the pad Thai.Scatter over the top with sesame seeds and peanuts and red chilli.Use half of lime and squeeze juice over the pad Thai,and serve immediately.
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