Vegan Pad Thai with "Chicken"

First, cook the rice ribbon noodles according to the package instructions. In the meantime, 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 together in a bowl.

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