Brussels sprouts Pad Thai

• flat rice noodles↗250g 250g

  (check the pack to make sure they’re vegan)

• soy sauce↗1 tbsp 1 tbsp

  or tamari

• tamarind paste1 tbsp 1 tbsp

  (or 2 limes, juice)

• palm sugar↗2 tsp 2 tsp

  (or soft brown sugar)

• vegetable oil↗2 tbsp 2 tbsp
• garlic clove↗1 1

  thinly sliced

• green onion↗2 2

  thinly sliced diagonally

• red chilli↗1 1

  sliced

• fried Brussels sprouts200g 200g

  leftovers from Christmas, or make fresh

• sprouted beans↗100g 100g
• salty peanuts↗30g 30g

  (or any other nuts you have), coarsely chopped, for serving

• lime↗

  wedges, for serving

Step-by-step instructions

1. 1

   First place the noodles in a large heat‑proof bowl, pour boiling water over them and let sit for 10 minutes. Drain and rinse with cold water, then set aside. In the bowl combine soy sauce or tamari, tamarind paste or lime juice and sugar.

2. 2

   Heat the oil in a large pan or wok. Stir‑fry the garlic, green onion, chilli and the cooked or leftover Brussels sprouts for about 2 minutes (if using raw sprouts, boil 8‑10 minutes until tender). Add the noodles and bean sprouts and stir‑fry another minute. Pour in the sauce and toss quickly to coat all veg and noodles. When hot, season and divide among four bowls. Sprinkle with nuts and serve with lime wedges for squeezing.