Halifax Pad Thai

Ingredients for 4 servings:

• 250 g rice noodles
• 2 tsp sesame oil
• 600 g crunchy vegetables (e.g. carrots, pak choi, zucchini, Chinese cabbage, broccoli)
• ½ cup sesame oil or other high-heat oil, approx. 100 – 125 ml
• ¼ cup raw cane sugar
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp, leveled peanut butter
• 2 tbsp rice vinegar
• 1 tbsp, grated chili paste (e.g. Sambal Oelek)
• ½ tsp basil, dried
• ½ tsp coriander powder
• ½ tsp ginger powder
• ¼ tsp ground pepper
• 1 lime(s)
• 40 g peanuts, unsalted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, quick

Cook the noodles according to the package instructions. Drain, rinse, and stir in 2 teaspoons of sesame oil. In the meantime, finely chop the peanuts and toast them in a non-stick pan over medium heat. Place them in a bowl and set aside. Peel the vegetables and cut them into sticks or thin strips. For the sauce, mix all the ingredients. In a hot wok, heat 1/2 cup of sesame oil and add the vegetables one at a time (toughest ones first) and fry for about 4 minutes, stirring constantly. Add the sauce and noodles, heat for about 1 minute, and toss to coat. Immediately serve on tall plates or bowls and garnish with the toasted peanuts. Quarter the lime and divide it between the bowls.