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Pad Thai

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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
376
Carbs
60.20g
Fibre
5.50g
Protein
12.20g
Fat
8.40g
Saturates
0.50g
Sugars
7.80g
Salt
1.40g
Portion Fruit & Veg
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, 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
Method
  1. Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.
  2. Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.
  3. Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.
  4. Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.
  5. Put into a bowl, top with the peanuts and lime wedges.
Chefs 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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