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.
For the sauce:
For the noodles:
- 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