Vegan Pad Thai with “Chicken”

First, cook the rice noodles according to package directions. Meanwhile, wash the spring onions and chili and cut them into rings. Peel and finely chop the ginger and garlic. Wash the beans and carrots, trim the ends, and cut the carrots into sticks.

Mix all ingredients for the sauce in a bowl.

Heat 2 tbsp sesame oil in a wok or a deep pan. Sauté spring onions, garlic, chili, ginger, vegan chicken, carrots, and beans for about 5 minutes.