Rainbow Pad Thai
Rainbow Pad Thai for a meat free version of this all time classic. With its subtle explosion of flavours, rich in taste and colourful appeal, what’s not to love? Typically, a Pad Thai would be served with chicken/prawns but for this Rainbow Pad Thai, we swapped them for a LOT of seasonal veg. This recipe is quick, cooking in minutes.
Difficulty level: 2/5
Preparation time: 15 minutes
Cooking time: 20 minutes
Recipe serves: 2 people
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 2 carrots (finely chopped lengthways in strips)
- 1 courgette (finely chopped lengthways in strips)
- 1 red pepper (finely chopped lengthways in strips)
- 50g egg noodles
- 15 gr fresh coriander (finely chopped)
- 15 gr fresh basil (finely chopped)
- 1 egg (beaten)
- 100 gr bean sprouts
- juice from 1 whole lime
- 50 gr unsalted peanuts (lightly crushed).
- 1 tbsp soy sauce
- 3 tbsp veggie stock & water
- 1 tsp freshly ground (deseeded) chilli
- 2 tbsp white wine vinegar
- 2 tbsp brown sugar
- Begin by cutting the veg (carrots, courgette, red pepper) into long strips to match the shape of the noodles (if you have a spiralizer, even better!).
- Mix the pad thai sauce by adding 1 tbsp soy sauce, 3 tbsp veggie stock and water, 1 tsp freshly ground and deseeded chilli, 2 tbsp white wine vinegar, 2 tbsp brown sugar. Stir well and set to one side.
- Heat oil in a pan and add the veggies, cook for 2-3 minutes until tender crisp and transfer into a bowl.
- Cook the noodles according to pack instructions then drain and add to pan to stir fry for 1 minute. Add the sauce and mix in well for a further minute. Now pour in the beaten egg and allow to cook for 30 seconds before tossing everything together with tongs until sticky.
- Add back in the veg, 100 gr bean sprouts & fresh herbs (coriander and basil finely chopped). Mix together well then serve in bowl. Sprinkle with lightly crushed peanuts, squeeze of lime and good to go!