Pad Thai with Peanut Sauce and Crispy Vegetables

Ingredients

• 200g dried rice noodles
• 3 tbsp peanut butter
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 2 tbsp palm sugar
• 2 cloves garlic, minced
• 150g mixed vegetables (carrot, cabbage, snap peas)
• 1/4 cup roasted cashews
• 2 tbsp vegetable oil
• Lime wedge for serving

Method

1. Soak rice noodles in warm water for 10 minutes until softened, then drain.
2. In a small bowl, mix peanut butter, tamarind paste, soy sauce, palm sugar, and 2 tbsp water.
3. Heat oil in a wok over high heat; stir-fry garlic for 30 seconds.
4. Add mixed vegetables and cook for 3 minutes until tender-crisp.
5. Add noodles and peanut sauce; toss for 2-3 minutes until well coated.
6. Serve topped with cashews and a squeeze of lime.