- 300 grams of broccoli florets

- 200 grams of carrots (about 2)

- 50 grams of cashews

- 50 grams of onions (about ½)

- 100 grams of rice noodles

- 90 grams of soybean sprouts

- 1 tbsp of sesame seeds

- A pinch of salt

- 2 tbsp of sunflower oil

For the sauce:

- 6 tbsp of soy sauce

- 3 tbsp of lemon juice

- 3 tbsp of maple or agave syrup

- 1 tbsp of white wine vinegar

- 2 tbsp of sunflower oil

- 1 tbsp of grated ginger

Finely cut the carrots and the onions. Break broccoli into florets. Cook in a saucepan the onion with sunflower oil. Add broccoli florets and, after a few minutes, add the carrots.
In the meantime, let soak the rice noodles for twenty minutes into a bowl of lukewarm water.
Chop the cashews and set them apart.
Prepare the sauce combining into a small pot soy sauce, lemon juice, maple syrup, white wine vinegar, sunflower oil, and grated ginger. Let it cook for ten minutes on low heat.
Add the noodles and the soybean sprouts into the saucepan with the vegetables and let it cook for a few minutes. Add the sauce and stir.
Serve hot adding sesame seeds and cashews.

Vegan pad thai can be kept in the fridge for two days.