Saucy Pad Thai

DAIRY FREE & VEGAN SERVES 2 PREPARATION & COOKING 30 MINUTES

150g dried rice-stick noodles

(about 1cm thickness) 2 tablespoons oil 1 stalk lemongrass, tough outer leaves removed, finely chopped 2 medium-sized kaffir lime leaves, tough central stem removed, very finely shredded 100-150g fresh shiitake

mushrooms, sliced 2 spring onions, sliced (white

and green part separated) 1 cup sliced green beans and/

or red capsicum 2 large handfuls of mung

bean sprouts ½ red chilli, finely sliced

(optional) SAUCE 2 tablespoons soy sauce 3 tablespoons sweet chilli

sauce 1 teaspoon brown sugar 2 teaspoons lime juice 1 teaspoon sesame oil ½ cup coconut milk TO SERVE ¼ cup chopped roasted

peanuts

handful of chopped coriander ½ lime, cut into wedges

1. Cook noodles in a pot of boiling water for about 5 minutes or until just soft (be careful not to overcook), then drain and run under cold water to stop the cooking process. 2. Mix all sauce ingredients together and set aside. 3. Heat oil in a wok or large non-stick frypan on medium to high heat. Fry lemongrass, kaffir leaves, mushrooms, white part of spring onions, beans and/or capsicum for 4-5 minutes or until mushrooms are starting to turn golden. 4. Add drained noodles, green part of spring onions, bean sprouts, chilli and sauce. Stir-fry, tossing together, for about 5 minutes or until noodles are well coated and heated through. 5. Top noodles with peanuts and coriander. Serve with lime wedges to squeeze over just before eating.