Brussels sprouts pad Thai

brussel sprouts brussels sprouts christmas leftovers low calorie vegan winter

N/A

Source

Ingredients

250g flat rice noodles (check the packet to make sure they’re vegan)

1 tbsp soy sauce or tamari

1 tbsp tamarind paste (or 2 limes, juiced)

2 tsp palm sugar (or soft brown sugar)

2 tbsp vegetable oil

1 garlic clove , thinly sliced

2 spring onions , thinly sliced on a diagonal

1 red chilli , sliced

200g charred Brussels sprouts left over from Christmas Day, or cook from raw

100g beansprouts

30g salted peanuts (or any other nuts you might have), roughly chopped, to serve

lime wedges, to serve

Method

First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar.

Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.