Easy Vegan Pad Thai (Gluten-free)

Ingredients 

• 1 1-inch piece ginger, grated
• 1 clove garlic, minced
• 1 medium carrot, ribboned
• 1 medium yellow bell pepper, chopped
• 4 oz rice noodles

For the sauce

• 2 tablespoon tamari
• 3 tablespoon rice vinegar
• 2 teaspoon maple syrup
• ½ lime, juice of
• 1 tablespoon water
• 1 teaspoon cornflour, (cornstarch)

To serve

• 1 red chilli, sliced
• ¼ cup peanuts, chopped
• coriander
• black pepper
• ¼ cup green peas, optional

Instructions

1. Cook the noodles according to packaging instructions – they usually require around 5 minutes of soaking in warm water. However, ensure that they are al dente. 
2. Meanwhile, add the ginger, garlic, carrot ribbons and bell pepper to a non-stick frying pan and sauté for around 4-5 minutes, until fragrant and softened. 
3. Prepare the sauce by stirring together the tamari, rice vinegar, maple syrup, lime juice and water. Add around ½ of the sauce to the frying pan and stir for around 1-2 minutes. 
4. Add the noodles to the frying pan together with the rest of the sauce. Stir until well-combined and the noodles are evenly coated. 
5. Serve immediately with the red chilli, peanuts, coriander, black pepper and green peas.