Vegetable Pad Thai

Fill a large pot with water, season heavily with salt, and place over high heat. Once boiling, add the rice noodles and turn off the heat. Stir noodles occasionally until they are tender, about 8 to 10 minutes. Drain and run under cool water to stop from cooking.

Peel the carrot and thinly slice. Peel and mince 2 garlic cloves. Pick the cilantro from the stems and discard the stems. Thinly slice the scallions. Halve the lime.

In a medium bowl, whisk together the vegan egg and ½ cup cold water. Place a large nonstick skillet over medium-high heat and add 2 tsp vegetable oil. Once hot, add the egg mixture and a pinch of salt and pepper. Mix the egg as if you were scrambling and cook, until it solidifies and is easy to fold and break up, about 4 to 5 minutes. Transfer egg to a small plate and set aside.

Return the skillet to medium-high heat and add 2 tsp vegetable oil. Add the garlic, carrots, and broccoli and cook until lightly browned and crisp tender, about 5 to 6 minutes. In a small bowl, mix ¼ cup cold water and cornstarch. Add cornstarch mixture, juice from the lime, tamarind, and brown sugar to the skillet. Bring sauce to a boil, reduce heat, and let simmer until thickened, about one minute.

Add the cooked rice noodles and vegan egg into the pan and toss gently to combine. Stir in half of the chopped scallion, half of the cilantro, and a pinch of salt.

Divide the pad thai between your plates. Top with remaining chopped scallion and cilantro. Sprinkle the chopped peanuts. Grab your chopsticks and dig in!