Quick & Easy Vegan Pad Thai Recipe – EatWell Magazine

Ingredients

• ½ onion, sliced into thin crescents
• 2 cloves garlic, thinly sliced
• 1 carrot, cut into matchsticks
• 1 tomato, roughly chopped
• ½ tbsp dark miso
• 1 tbsp tamarind purée
• ½ cup water
• 375g packet pad thai rice noodles, cooked
• 2 tbsp coconut sugar
• 4 tbsp soy sauce or tamari
• 1 cup peanuts, roughly chopped
• 4 spring onions, thinly sliced
• 1 handful bean sprouts
• Juice 1 lime
• 1 handful fresh coriander leaves, roughly chopped
• 1 small red chilli, thinly sliced