VEy Pad Thai

Ingredients

• 180g flat rice noodles

• 1 tbsp veg oil

• 1 tbsp sesame oil

• 70g tenderstem broccoli, chopped

• 130g Chinese leaf/ white cabbage, shredded

• 3 eggs, lightly whisked

• 100g firm tofu, 2cm dice

• 70g carrots, shredded/grated

• 80g beansprouts

• 70g edamame

 

For the Sauce:

• 30g tamarind paste

• 20ml soy sauce

• 30ml lime juice

• 15g brown sugar

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To Finish:

• (more beansprouts)

• 50g peanuts, crushed/toasted seeds

• Couple of spring onions, sliced

• Wedges of lime

• Chilli flakes