Recipes
Pad Thai
This popular Thai dish is easy to make at home. For a meat version, replace the Quorn with chicken, or use prawns for a fish version.
This popular Thai dish is easy to make at home. For a meat version, replace the Quorn with chicken, or use prawns for a fish version.
(12 votes)
Cook: 25 Mins
Serves: 4
Price: £1.07 per serving
Nutritional Information
Each 291g serving contains
Energy
1859kj
444kcal
1859kj
444kcal
22%
Fat
18g
18g
Med
26%
26%
Saturates
3.57g
3.57g
Med
18%
18%
Sugars
7.4g
7.4g
Med
8%
8%
Salt
2.3g
2.3g
High
38%
38%
of your reference intake.
Typical energy values per 100g:
639kj/153kcal
Typical energy values per 100g:
639kj/153kcal
Ingredients
250g Asda Medium Egg Noodles
1 tbsp groundnut oil, plus 1 tsp for the noodles
300g frozen Quorn Chicken Style Pieces
3 spring onions, trimmed and sliced
125g beansprouts
2 tbsp soy sauce
2 limes, zest and juice of
1/2 level tsp cayenne
1/2 level tsp chilli flakes (optional)
1 level tbsp brown sugar
3 large eggs, lightly beaten
2 tbsp chopped fresh coriander leaves
25g dry roast peanuts, toasted and chopped
Method
1
Add the noodles to a large pan of boiling water. Bring back to the boil and cook for 4 minutes. Drain and toss with 1 tsp oil. Set aside.
2
In a wok, cook the Quorn from frozen in 2 tsp of the oil for 5 minutes until golden and cooked through, stirring often. Remove and set aside.
3
Stir-fry the spring onions in 1 tsp oil for 2-3 minutes, then add the beansprouts and cook for 2 minutes.
4
Add the soy sauce, lime zest and juice, cayenne, chilli (if using) and sugar, along with the Quorn and noodles. Stir to combine, then cook for 2-3 minutes, stirring constantly.
5
Pour in the beaten eggs in a steady stream and mix to scramble.
6
Serve straight away with the coriander and peanuts sprinkled over the top.