- 2 bundles of pad Thai noodles
- 1 carrot
- 1 lime
- 1 red pepper
- A head of broccoli
- A thumb of ginger
- 1 garlic clove
- 1 red onion
- 35g cashews
- A handful of mint, leaves only
- 50g sweet chilli sauce
- 2 tbsp tamari
- 1 tbsp coconut or olive oil
Place the noodles in a large bowl and cover them with cold water. Leave them to soften for 20 mins while you prepare the rest of the ingredients.
Peel and thinly slice the red onion. Peel the carrot and slice it into long ribbons using a vegetable peeler. Halve the red pepper and scoop out the seeds and white pith. Slice it into long thin strips. Chop the broccoli in to small florets and thinly slice the stalk.
Peel and grate the ginger and garlic. Zest and juice the lime. Mix the ginger, garlic and lime with the sweet chilli sauce and 2 tbsp tamari. Set aside. Finely slice the mint leaves.
Heat a large frying pan or wok. Tip in the cashews. Toast for 2-3 mins. Tip the toasted cashews into a bowl. When cool, finely chop.
The noodles should be soft. Drain them. Toss half the sweet chilli dressing through the noodles.
Heat 1 tbsp coconut or olive oil in the pan you used to toast the cashews. Add the onion, pepper and broccoli. Stir fry for 3 mins. Then add the carrot ribbons. Stir fry for a further 2 mins. Pour in the remaining sweet chilli dressing and toss. Add the noodles and toss through the veg. Cook for 2 mins till the noodles have warmed through.
Lift the noodles into a couple of bowls. Scatter over the cashews and chopped mint.