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Pad Thai

Special Diets

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Pad Thai
Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.
Serves
4
Prep
10 minutes
Cook
15 minutes
Each 354g serving contains (excludes serving suggestion)
KCal
408
Carbs
63.1g
Fibre
6.3g
Protein
16.7g
Fat
8.5g
Saturates
1.5g
Sugars
7.4g
Salt
0.38g
Fruit/Veg Portion
2
Ingredients

Ingredients

250g dried rice noodles
2 tsp rapeseed oil
6 spring onions, chopped at angle in 1cm pieces
3 cloves garlic, crushed
3cm fresh ginger, grated
1 Thai chilli, finely sliced
1 red pepper, finely chopped
1 courgette, cut into sticks
100g frozen broad beans
100g baby pak choi, leaves separated
200g beansprouts
75g canned pineapple in juice, drained, chopped small
1 tbsp reduced-salt, gluten-free soy sauce
juice 1 lime
15g chopped coriander
50g unsalted peanuts, roughly chopped and toasted
1 lime cut into wedges
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Method

Method

Recipe tips
  • For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.
  • To add more protein to this dish, use soya beans in place of broad beans or add some tofu.
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