Vegetarian pad Thai
These easy stir-fried rice noodles, also known as ‘Phat Thai’ are trendy street food you can knock up in your kitchen. Mildly spicy, a little bit sweet, and delicious.
Make sure you use a wide shallow pan or a large wok, so that the noodles get every opportunity to make contact with the heat and not get too gloppy, as well as picking up all the flavours.
Making any more than two portions at a time will result in a glutinous sticky mess, keep it small and fast!
- Prep: 10 mins
- Cook: 5-10 mins
- Servings: 2-3
Ingredients
- 150g brown rice noodles
- 1 courgette, chopped or spiralled
- 1 carrot, grated or spiralled
- ½ red pepper
- ½ an onion
- few spring onion, chopped on a diagonal obvs
- 1 egg, beaten
- glug of olive oil
- handful chopped peanuts (or cashews)
- handful of basil or rocket
For the sauce:
- 2-3 tbsp soy sauce
- 2-3 tbsp fish sauce
- 3 tbsp veg stock
- 2 tbsp white wine vinegar
- 1 tsp sugar
- pinch chilli flakes
Note: Getting the sauce quantities and consistency right is a bit of an experiment – you want it to be sticky but not overly clingy. Hope that helps 😀
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Prep all your veggies and cook the noodles as per packet instructions.
Mix up all the sauce ingredients in a jar or bowl.
Heat a glug of oil in a large frying pan on a high heat and stir fry all the veg (but keep some of the spring onions to one side). Keep everything moving round the pan and don’t let them linger in there too long or you’ll end up with soggy steamed veg.
Add the noodles and the sauce and fry for another minute, stir it all up with your tongs.
When the sauce starts to thicken make a bit of room at the side of the pan and add the egg. Let it sit for minute then give everything another good tonging.
Stir in the nuts and herbs.
Serve topped with the reserved spring onion.
Nutrition Info
Peppers
Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.
They are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism.
They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.
Find your new natural
Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
