Sauce
- 4 Tbsp tomato sauce or ketchup
- 2 Tbsp sweet soy sauce (kecap manis)
- 2 Tbsp brown sugar
- 1 Tbsp smooth peanut butter
- 1 Tbsp soy sauce or tamari
- 1 Tbsp vegan fish sauce (or regular fish sauce)
- 2 cloves garlic minced
- 1 lime juiced (about 2 Tbsp juice)
Pad Thai
- 1 brown onion thinly sliced
- 200 g flat rice stick noodles
- 250 g Plan*t Hemp Chick*n
- 200 g mung bean sprouts
- big handful of fresh coriander
To Serve
- 2 spring onions thinly sliced
- 1 red chilli thinly sliced
- 1 lime cut into wedges
- ΒΌ cup roasted peanuts crushed
- 2 Tbsp crispy shallots
Before you startBring a large pot of salted water to the boil Prep sauceWhisk all sauce ingredients together in a medium bowl, until well combined. Set aside. Prep pad ThaiThinly slice onion and set aside. Cook rice noodles in pot of boiling water on high heat for 4-5 minutes, until tender. Drain, rinse well with cold water to cool, then drain again. Toss with a drizzle of oil to prevent sticking. Cook pad ThaiHeat a drizzle of sesame oil in a large frypan or wok on high heat. Cook onion and plant-based hemp chicken with a pinch of salt for 6-7 minutes, stirring often, until golden and tender. Add cooked noodles and sauce to pan and toss together. Cook for a further 1 minute, until hot through and noodles are coated in sauce. Stir through mung beans and coriander. Season to taste with soy sauce. To finishThinly slice spring onion and chilli and cut lime into wedges.