Pad Thai

Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes
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, chopped

Preparation:

  1. Slice all vegetables thinly for quick cooking.
  2. Defrost and slice the Quorn fillets.
  3. Cook the rice noodles according to packet instructions, then rinse under cold water and set aside.
  4. Defrost the edamame beans.

Method:

  1. 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.
  2. Stir in the sliced Quorn. Add the soy sauce, lime juice, and water. Cook for another 2–3 minutes until everything is heated through.
  3. Toss in the cooked noodles and mix well, ensuring everything is evenly coated and warmed through.
  4. Remove from heat and top with fresh coriander and spring onions.
  5. 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.