All-Vegetable Pad Thai

A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.


prep 0:10       total 0:20


10 servings



375g/13.25oz thai rice noodles (gluten free optional)
150g/5oz bean sprouts
150g/5oz zucchini/courgette, julienne
150g/5oz carrots, julienne
100g/3.5oz peanuts, roasted and rough-chopped
30ml/1fl oz vegetable oil
For the Pad Thai Sauce

100ml/3.5oz honey
100ml/3.5oz thai fish sauce
100g/3.5oz tamarind paste
21g/0.75oz garlic, finely chopped


1. Combine all ingredients for the sauce in a bowl.
2. Boil rice noodles for 5 minutes, drain.
3. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
4. Top with chopped peanuts.

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