Veggie pad thai

Cut the courgette and the carrots into thin strips like spaghetti with a proper tool and cook with boiling water with salt for one minute. Drain and set aside in a wok or a skillet.

Julienne the red cabbage, spring onion and celery and put together with the rest of the vegetables.

Add cooked edamame and roasted peanuts. Stir fry everything for three minutes over high heat, just enough time for the veggies to reach a higher temperature.

Make the sauce in a bowl with sugar, sesame and olive oil, soy sauce and lime juice.