Vegetarian Pad Thai

• 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
• 3 1/2oz Cauliflower, cut into small florets
• 1 pack Broccoli tips, halved
• 1 carrot, thinly sliced
• 13oz pack beansprouts, blanched
• 1 1/2lb rice noodles
• 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, 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.