Vegetarian pad Thai

There's so much to love about this pad Thai – it's vegetarian, it's packed with authentic flavour, and it takes just 20 minutes to make. Adding cauliflower and broccoli florets to this midweek dinner idea creates a wonderful vegetarian alternative with extra crunch.

Ingredients

4 tbsp soy sauce

4 tbsp tamarind paste

2 tbsp ketchup

2 tbsp chilli paste

1 tbsp smooth peanut butter

1 lime, juiced, plus extra wedges to serve

1 tbsp vegetable or coconut oil

1 shallot, sliced

100g (3 1/2oz) cauliflower, cut into small florets

1 x 120g pack Tenderstem broccoli tips, halved

1 carrot, thinly sliced

2 garlic cloves, crushed

1 x 300g pack beansprouts, blanched

750g (1 1/2lb) rice noodles

2 eggs

3 spring onions, sliced

handful coriander, leaves picked

3 tbsp salted peanuts, chopped

In a small pan, gently heat the soy sauce, tamarind paste, ketchup, chilli paste, peanut butter and lime juice. Meanwhile, heat the oil in a wok. Add the shallot, cauliflower, broccoli, carrot and garlic, then stir-fry for 3-4 minutes, until just tender.

Add the beansprouts and noodles, stir-fry for 2 minutes more, then push everything to one side of the pan.

Crack in the eggs, leave to set slightly, then stir to break into pieces. Toss the noodle mixture with the egg, then pour over the warm sauce. Cook for 2 minutes, tossing until everything is combined and well coated in the sauce.

Divide between 4 plates and scatter over the spring onions, coriander and peanuts. Serve with lime wedges for squeezing over.

Tip: Prefer your noodles with a kick? Simply add a little chopped red chilli to the wok with the shallot or serve with a drizzle of chilli sauce.