Pad Thai with Sea Spaghetti

The sea spaghetti adds a great seafood flavour to this pad Thai giving it the flavours that traditionally come from the fish sauce and shrimp. Using rice noodles and tamari also makes this recipe gluten-free.

Serves 2

Ingredients:

For the sauce:

1 tbsp tamarind paste
2 tbsp Clearspring Yaemon Tamari Soya Sauce
3 tbsp Coconut sugar
2 tbsp Clearspring Apple Cider Vinegar
2 tsp Clearspring Smooth Peanut Butter
2 tsp Tabasco or hot sauce

For the noodles:

2 tbsp Clearspring Sesame Oil
2 spring onions, finely sliced
2 cloves garlic, pureed
2 carrots, shredded
1 red pepper, finely sliced
100g (3.5oz) green beans, sliced
25g (1oz) Clearspring Organic Sea Spaghetti, cooked as per packet instructions
200g (7oz) Clearspring Gluten-Free Brown Rice Noodles, cooked as per packet instructions
Handful chopped coriander
2 tbsp chopped peanuts
2 wedges lime

Method:

To make the sauce, whisk together the tamarind, tamari, sugar, cider vinegar, peanut butter and Tabasco until smooth.
For the noodles, add the oil to a wok or large frying pan over a medium-high heat, then add the spring onions, garlic, carrots, red pepper and beans. Fry for 4-5 minutes until the vegetables are cooked through, then add the sauce, sea spaghetti and noodles and cook for a further 2-3 minutes until everything is cooked through and mixed well.
To serve, top with coriander, peanuts and a wedge of lime .

Recipe created by PlantBased Magazine

Website: Plantbasedmag.com