All-Vegetable Pad Thai - cooking recipe

Ingredients

375 g Thai rice noodles (gluten free optional)
150 g bean sprouts
150 g zucchini or 150 g courgettes, julienne
150 g carrots, julienne
100 g peanuts, roasted and rough-chopped
30 ml vegetable oil
100 ml honey
100 ml Thai fish sauce
100 g tamarind paste
21 g garlic, finely chopped

Preparation

Combine all ingredients for the sauce in a bowl.
Boil rice noodles for 5 minutes, drain.
Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
Top with chopped peanuts.