How do you store Pad Thai?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for the best results.

Can I vary the pad thai vegetables even more? Which ones do I use best?

In this recipe, I use bell peppers and zucchini, but feel free to experiment! This pad Thai recipe is perfect for clearing out your fridge. Do you have some carrots, broccoli, or a handful of edamame beans lying around? Slice them thinly and toss them into the pan. As long as you stir-fry the vegetables quickly over high heat, they'll remain deliciously crunchy.

Can I add extra protein?

Certainly! Tofu, tempeh or even a fried egg would go perfectly with this.

Certainly! Tofu, tempeh, or even a fried egg would be perfect with this.

Use extra lime juice with a tiny bit of brown sugar for a similar taste.

How do I make it spicier?

Add a finely chopped chili pepper or chili flakes during baking.

veggie Pad Thai recipe

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30min

•

Medium

Wok on! Today we're heading straight to the streets of Bangkok, but keeping it light and healthy from the comfort of your own kitchen. This veggie pad thai is my absolute go-to when I'm short on time but still craving a flavour-packed healthy dish loaded with vitamins. With fresh vegetables, wholegrain noodles and an authentic tamarind-based sauce, you'll create an incredibly tasty and healthy pad thai. And don't forget the toppings! The crunchy peanuts, fresh coriander and a generous squeeze of lime juice are what really bring it all together.

Wok on! Today we're heading straight to the streets of Bangkok, but keeping it light and healthy from the comfort of your own kitchen. This veggie pad thai is my absolute go-to when I'm short ...

Ingredients

What do you need?

Quantity: 4P

Pad Thai
4 blocks whole wheat rice noodles
2 tablespoons finely grated ginger
3 cloves garlic, finely chopped
1 tablespoon oil
4 bell peppers, color of choice
6 spring onions
1 large zucchini
1 lime, zest and juice
1 handful shelled peanuts, roughly chopped
1 bunch cilantro, roughly chopped

Pad Thai Sauce
2 tablespoons tamarind paste
1 tablespoon coconut blossom sugar
3 tablespoons soy sauce
3 tablespoons oyster sauce
Juice of 0.5 lime

4 blocks whole wheat rice noodles
2 tablespoons finely grated ginger
3 cloves garlic, finely chopped
1 tablespoon oil
4 bell peppers, color of choice
6 spring onions
1 large zucchini
1 lime, zest and juice
1 handful shelled peanuts, roughly chopped
1 bunch cilantro, roughly chopped

2 tablespoons tamarind paste
1 tablespoon coconut blossom sugar
3 tablespoons soy sauce
3 tablespoons oyster sauce
Juice of 0.5 lime