Adam's Pad Thai

½ red onion, sliced into half moons

1 garlic clove, sliced or minced

½ tomato, diced

100g broccoli, cut into small bite size florets

1 tsp tamarind puree/paste

2 tbsp soy sauce/tamari

1 tsp coconut sugar or maple syrup

1 tbsp vegan fish sauce (optional) or dark miso mixed in a little bit of water

150g tempeh or tofu, cut into bite size pieces (can use other legume - chickpeas, red kidney beans or black beans)

200g bok choy, cut in half lengthways, then cut lengthways into eighths

100g cooked brown rice vermicelli (flat rice noodles if you have them)

½ lime

1 carrot, small, cut into strips with julienne peeler

subheading: To Serve:

½ spring onion, sliced on a diagonal

1 sprig thai basil leaves

1 small red chilli, small, sliced

½ cup bean sprouts

1 sprig coriander leaves

1 tbsp peanuts, roughly chopped

Directions at ifeelgood.com.au

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