Rainbow Vegetable Pad Thai

Bring a large pot of salted water to a boil for the rice noodles. Peel and thinly slice the carrots. Chop the broccoli into bite-sized florets. Halve the sugar snap peas. Roughly chop the peanuts.

Add the rice noodles to the boiling water and stir. Cook, stirring occasionally, until the noodles are just tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced carrots, chopped broccoli, sugar snap peas, and a pinch of salt. Cook, stirring frequently, until the vegetables are tender, about 3 to 4 minutes.

Add the cooked rice noodles, tamarind sauce, and edamame to the skillet with the vegetables. Toss well, and cook until heated through, about 2 to 3 minutes.

Halve the lime and cut half into wedges. Squeeze the juice from half the lime into the skillet. Add the red cabbage, and toss well to combine. Taste and adjust seasoning with salt. Divide the rainbow vegetable pad Thai between plates and sprinkle with chopped peanuts. Serve with lime wedges.