Eat your colours pad thai

Ingredients

200 g	Pad thai noodles (Main)
2 Tbsp	Peanut oil, or rice bran oil
2 medium	Carrots, julienned
1	Red capsicum, seeded and julienned
1	Green capsicum, seeded and julienned
3	Spring onions, thinly sliced
1 cup	Broccoli florets
1 cup	Finely shredded cabbage
1 cup	Fresh pineapple piece
2 tsp	Chopped garlic
2 tsp	Chilli paste
2 Tbsp	Water
2 Tbsp	Tamarind paste
1 Tbsp	Sesame oil
1 cup	Roasted peanuts

Directions

1. Boil the noodles in water until soft, about 2-3 minutes. Drain and mix with a little peanut or rice bran oil.
2. Heat half the remaining oil. Add the vegetables and pineapple in the order listed. Stir-fry for 2-3 minutes, until crisp-tender. Remove from the heat.
3. Stir in the garlic, chilli, water, tamarind paste, sesame oil, noodles, and peanuts. Return to the heat and toss until warmed through.
4. Great served garnished with coriander and extra peanuts.

See more of Jan's vegan recipes

• 'Brassically' delicious
• Great grape and walnut salad