zoom Vegetable pad thai
  • Print A4 A5
    • Close

    Save to your scrapbook

    Vegetable pad thai

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Vegetable pad thai

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes

    Serves: 4

    Ingredients

    4 tbsp crunchy peanut butter 
    2 tbsp lime juice
    2 tbsp light soy sauce
    2 tbsp light brown muscovado sugar
    100g dried wide rice noodles
     2 tbsp Waitrose Wok Oil
    275g green winter cabbage, such as Savoy, shredded
    3 carrots, grated
    150g beansprout
    50g peanuts, roughly chopped

    Method

    1 Blend the peanut butter in a bowl with 4 tbsp boiling water. Add the lime juice, soy sauce and sugar and mix well. Place the noodles in a heatproof bowl and cover with boiling water. Leave to soften while frying the vegetables.

    2 Heat the wok oil in a large frying pan or wok. Add the cabbage and carrots and stir-fry for 5 minutes.

    3 Drain the noodles and tip into the pan with the beansprouts. Add the peanuts and sauce and cook for 1–2 minutes, stirring. Serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary