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Digital Subscriptions > delicious. Magazine > October 2019 > An adventure in f lavour

An adventure in f lavour

Creative vegetarian recipes that are easy to cook and even easier to eat – that’s what we’ve come to expect from Meera Sodha. Her latest book explores the tastes of Asia in approachable, irresistible dishes
Peanut butter and purple sprouting broccoli pad thai

Peanut butter and purple sprouting broccoli pad thai

SERVES 4. HANDS-ON TIME 30 MIN

In the late 1930s, Thailand’s prime minister held a public competition to find a new national dish. The winning entry combined rice noodles, vegetables, peanuts, shrimp and egg. It was named ‘pad thai’ in a bid to promote ‘Thai-ness’ (pad means ‘stir-fry’). This vegan interpretation celebrates the original while bringing in something new in the form of purple sprouting broccoli.

KNOWHOW

Brown rice syrup is used here as a sugar alternative. Or use agave syrup instead.

MEERA’S TIPS

Buy sprouting broccoli with thin, tender stalks, rather than fat, woody ones. Rice noodles are fragile, so be gentle with them.

Pad thai is best eaten with as many garnishes as possible. Feel free to customise yours with shop-bought fried shallots, pickled Thai radishes, beansprouts or crushed roasted peanuts.

FOR THE PAD THAI SAUCE

• 6 tbsp crunchy peanut butter

• 2 tbsp tamarind paste

• 3 tbsp brown rice syrup (we used Biona Organic; see Know-how)

• 4 tbsp soy sauce, plus extra to serve

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About delicious. Magazine

In the October issue of delicious. we talk to cookery icon Delia Smith about her 50 years of food writing. Autumn’s chills bring cravings for hearty food like mac ‘n’ cheese (four of them!) and slow-cooked casseroles. We cook seasonally with mushrooms, pumpkin and quinces – and don’t miss our luscious chocolate fudge pecan pie, spectacular Halloween cake and more. Plus, there’s an extra 16-page mini-mag of the best biscuit recipes from iced party rings to chocolate Viennese swirls. As Delia would say “Let’s be ‘aving you!”