Mouthwatering Rainbow Pad Thai Recipe

 

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For the sauce

80 ml (⅓ cup) smooth peanut butter

60 ml (¼ cup) tamari

Juice of 1 ½ limes

Pinch of chilli flakes, optional

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For the stir fry

• 1 tbsp extra virgin coconut oil
• 1 bunch of spring onions, roughly chopped
• Thumb-sized piece of ginger, peeled and finely grated
• 1 red chilli, sliced (remove seeds if you prefer less heat)
• 2 garlic cloves, crushed
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 1 carrot, julienned (cut into matchsticks)
• 1 courgette (zucchini), julienned
• ½ head of broccoli, chopped
• ¼ red cabbage, shredded
• Protein of your choice (you could use cooked chicken or tempeh)

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Handful of unsalted peanuts, roughly chopped (to serve) 

1. Place the peanut butter, tamari, lime juice and chilli flakes (if using) in a small bowl and whisk until smooth. Set aside.
2. Heat the coconut oil over a medium-high heat in a wok or large frying pan. Add the spring onions, ginger, chilli and garlic and cook for 2-3 minutes or until fragrant.
3. Add the peppers, carrot, courgette (zucchini), broccoli and cabbage, and cook for 4-5 minutes or until the vegetables are just tender. Add 1-2 tbsp water if the vegetables start to stick.
4. Reduce the heat to low and add the sauce and protein of your choice and cook for 1-2 minutes or until warmed through.
5. Divide between serving bowls and sprinkle with peanuts to serve.