Pad Thai
What you’ll need
1 cup cooked flat rice noodles (approx. 20g dry)- ½ cup Quorn vegan fillets, sliced (approx. 50g)
- 2 tbsp savoy cabbage, shredded
- 1 tbsp red onion, thinly sliced
- 1 tbsp mixed peppers, sliced
- 1 tbsp carrot, julienned
- 1 tbsp edamame beans
- 1 tbsp spring onions, sliced
- 1 green chilli, thinly sliced (adjust to taste)
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tsp soy sauce
- 2 tbsp water
- Juice of ½ lime
- 1 tbsp fresh coriander, choppe
Preparation & method
- Slice all vegetables thinly for quick cooking.
- Defrost and slice the Quorn fillets.
- Cook the rice noodles according to packet instructions, then rinse under cold water and set aside.
- Defrost the edamame beans.
- Heat a non-stick pan or wok over medium-high heat. Add the garlic and ginger, followed by the cabbage, onion, peppers, carrot, chilli, and edamame. Dry fry for a few minutes until just tender but still crisp.
- Stir in the sliced Quorn. Add the soy sauce, lime juice, and water. Cook for another 2–3 minutes until everything is heated through.
- Toss in the cooked noodles and mix well, ensuring everything is evenly coated and warmed through.
- Remove from heat and top with fresh coriander and spring onions.
- Serve immediately while hot, with an extra squeeze of lime if desired.
Chef’s tips
- Kids love prepping and setting out all the ingredients; let them help you weigh it all out.
- Use peas as an alternative to edamame.
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Pad Thai