Vegan pad Thai recipe
 This vegan pad Thai is a traditional Thai dish but here it is made with vegan ingredients, instead of the usual fish sauce. 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2 tbsp soy sauce 2 red chillies, finely chopped 1 sheet thick rice noodles2 tbsp vegetable oil2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped100g/3½oz green beans, blanched and left whole1 small aubergine, chopped1 courgette, chopped2 shallots, sliced1 tbsp rice flour, toasted2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only1 bunch fresh Thai basil salt and freshly ground black pepper 1 sheet thick rice noodles 2 tbsp vegetable oil 2 tbsp finely chopped fresh root ginger 4 garlic cloves, finely chopped 100g/3½oz green beans, blanched and left whole 1 small aubergine, chopped 1 courgette, chopped 2 shallots, sliced 1 tbsp rice flour, toasted 2 spring onions, chopped 1 small pack mung beansprouts 1 limes, juice only 1 bunch fresh Thai basil salt and freshly ground black pepper 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped1 green chilli, chopped 1 lime, wedged2 spring onions, sliced 3 tbsp peanuts, toasted and chopped 1 red chilli, chopped 1 green chilli, chopped 1 lime, wedged 2 spring onions, sliced Method To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper.Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the sauce, make a caramel with the sugar in a small saucepan. Add 2 tablespoons water, vegan fish sauce, tamarind juice, soy sauce and chillies to the pan to stop the caramel. Set aside. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. To make the pad Thai, cook the noodles according to packet instructions and drain thoroughly. Heat the oil in a large frying pan and add the ginger, garlic, beans, aubergine, courgette and cooked noodles. Add the remaining ingredients and the caramel sauce. Season with salt and pepper. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges. Place the pad Thai into a serving bowls and garnish with the toasted peanuts, spring onions, red and green chillies and lime wedges.