Quick, vegetarian Pad Thai

Ingredients for 4 servings:

• 400 g rice noodles
• 100 g white cabbage
• 100 g leek
• 100 g carrot(s)
• n. B. Spring onion(s) for garnishing
• 1 lime(s)
• 2 garlic cloves
• 2 tbsp sunflower oil
• 4 eggs
• 200 g meat substitute (Planted Chicken) or tofu
• 1 dl sauce (Pad Thai sauce)
• some peanuts, chopped
• possibly chili flakes
• possibly soy sauce
• possibly rice vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soak the rice noodles in cold water for at least 30 minutes. Cut the vegetables into thin strips, finely chop the garlic and spring onions. Slice some of the spring onions into rings. Whisk the eggs. Chop the peanuts and quarter the lime. Heat the oil in a wok and add the garlic. Add the eggs and mix. Then fry the planted chicken or tofu. Add the vegetables (except the spring onions) and fry briefly. Drain the noodles and fry briefly. Add the Pad Thai sauce and finish cooking, stirring constantly. The rice noodles should still be moist, but not swimming in the sauce. Garnish with chopped peanuts, spring onion rings, and lime wedges. Season to taste with chili flakes, rice vinegar, or soy sauce.