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Vegetable Noodle Stir Fry, Pad Thai Style

All the flavour of traditional Pad Thai, but with vegetables like courgette, peppers and carrot instead of rice noodles. Not only does it taste great, but it'll provide 3 -4 portions per person of your minimum five a day fruit & veg.

Course Main Course
Cuisine Thai, Thai inspired
Keyword stir fry, vegetable noodles
Servings 2 people

Ingredients

For the omelette

  • 0.5 tbsp oil, e.g. sunflower, coconut
  • 2 large eggs
  • 0.5 tbsp soy sauce
  • to taste black pepper
  • 1 tbsp chopped coriander

For the sauce

  • 2 tbsp fish sauce or soy sauce
  • 2 tbsp rice wine vinegar
  • to taste sriracha sauce
  • to taste sugar optional
  • to taste sweet chilli sauce optional

For the stir fry

  • 1 tbsp oil e.g. sunflower, coconut
  • 150 g leftover meat e.g. roast pork, beef (optional) in thin strips
  • 1 large carrot julienned or spiralized
  • 1 large courgette julienned or spiralized
  • 1 small red pepper in thin strips
  • 1 small yellow pepper in thin strips
  • 1 small green pepper in thin strips
  • 1 medium red onion peeled, halved, thinly sliced
  • Half small head broccoli cut into florets & thinly sliced
  • salt & pepper to taste
  • 3 cloves garlic grated or finely chopped
  • 1 tbsp ginger grated or finely chopped
  • 1-2 hot chillies deseeded, finely chopped
  • 2 tbsp chopped coriander

To serve

  • 1 tbsp desiccated coconut toasted
  • 2 tbsp peanuts toasted
  • 1 tbsp chopped coriander
  • lime wedges

Instructions

For the omelette

  1. Put the oil in a small frying pan and heat to moderate.

    Meanwhile, beat the eggs with the soy sauce, black pepper and coriander

  2. When the oil is hot, pour in the egg mixture and swirl to coat the bottom of the pan. Cook until it's set and lightly browned underneath (2-3 min), then flip and cook the other side (1-2 min).

  3. Transfer the omelette to a board and when cool enough to handle cut into bite sized pieces. Set aside.

For the sauce

  1. Whisk together all the ingredients, adjusting amounts to suit your own taste. Set aside.

For the stir fry

  1. Heat the oil in a wok or large frying pan.

  2. If including the leftover meat, add it to the wok and stir fry until browned. Using a slotted spoon, remove the meat from the wok and set it aside.

  3. Add all the prepared vegetables to the wok, season with a little salt and a good grind of black pepper then stir well.

  4. Stir fry over moderate to high heat until the vegetables are starting to soften (4 -7 min).

  5. Stir in the garlic, ginger and chillies and continue to stir fry for a further 2 min.

  6. Stir in the prepared sauce and also the browned meat if using. Cook over a high heat for 3 min.

  7. Stir in the omelette and coriander. Continue to stir fry until everything is piping hot (2-5 min).

  8. Divide the stir fry between 2 bowls and top with the toasted coconut, peanuts & more chopped coriander.

    Serve immediately with lime wedges to squeeze over plus more hot sriracha or sweet chilli sauce if liked.