Cooking with The Vegan Pixie: 'Chicken' Pad Thai

Ingredients:

• 1 pack of The Vegetarian Butcher ‘What The Cluck’ pieces
• 2 tbsp oil
• 1 large onion
• 1 clove of garlic
• 1/2 red chilli
• 1 head broccoli
• 1 red pepper
• 2 handfuls of bean sprouts
• 150g rice noodles
• Handful of peanuts, roughly chopped
• Lime wedges
• For sauce:
• 1/2 Lime
• 3 tbsp syrup
• 3 tbsp soy sauce
• 1 tbsp miso paste

Method:

1. Heat 1 tbsp oil in a frying pan on a medium heat, then chop the chilli, onion, brocilli and pepper and add them to oil, crush in one clove of garlic and fry for 10mins
2. Create the Pad Thai sauce by adding all the sauce ingredients into a small bowl and mixing until completely combined
3. Add noodles into pan on boiling water on a low heat and cook as packet instructs
4. Add bean sprouts and sauce to frying pan with rest of vegetables and cook for 3 mins
5. Plate everything up and serve with a wedge of lime and crushed peanuts