The Mindful Cook Veggie Pad Thai

The Mindful Cook Veggie Pad Thai

This is super delicious! If you like Thai food (which I do LOTS!) you will love this. I tried it out for a hen party and the girls loved it. If you want it to be gluten free use rice noodles and Tamari in place of soy sauce.


The Mindful Cook Veggie Pad Thai

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Serves: 4 Prep Time:


  • For the sauce:
  • 2 Tbsp Tamarind Paste
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Dark soft brown sugar
  • 1 Tbsp Sweet Chilli sauce
  • 1 Tsp Fish sauce
  • 1/2 Tsp Chilli flakes
  • A little Hot Water
  • For the Pad Thai:
  • 50g Unsalted peanuts
  • Toasted sesame oil
  • 2 Eggs beaten with a little salt
  • 3 Spring Onions sliced at an angle
  • 1 Clove of garlic crushed
  • 1-2 Courgettes Spiralised - use your judgement dependent on the size of them
  • 150g Beansprouts
  • 2 Carrots Grated
  • Half a spring cabbage finely sliced
  • 1 Red Pepper finely sliced
  • NB: You could simply use half a pack of pre-prepared stir fry veg in place of the carrot, beansprouts and cabbage.
  • Bunch of fresh coriander chopped
  • 250g pack of Rice Noodles



Mix all the ingredients for the sauce together until they are merged and the sugar has dissolved. Taste it to check the balance, the taste should be a bitter sweet flavour. You can adjust according to your taste.

Pre-soak your noodles according to the instructions on the packet and toast your peanuts in a saucepan over a medium heat. Once toasted, pop them into a strong food bag and bash them up using a rolling pin so they are crushed.

Prepare one wok and one large frying pan with a drizzle of sesame oil in each. Heat the large frying pan on a low heat and once the noodles are ready, drain them and place them in the pan. Add a tablespoon of the sauce, mix through and leave to warm through.

Meanwhile heat the sesame oil in the wok and add a good teaspoon of the sauce, once heated through add the beaten eggs and scramble them, moving them around the pan to break them up. Once they are almost dry scrambled pop them into the pan with the noodles and mix through.

Add more sesame oil to the wok, heat up and add the crushed garlic. Fry off until fragrant and then turn the heat up and add all the veg to the pan. Stir fry over a high heat for 2 minutes and then add the remaining sauce. Keep stirring through and moving around the pan for a further 3 minutes, then add the noodle and egg mixture. Mix the noodles through as much as possible and sprinkle over half of the coriander. Cook for a further 2 minutes.

Once done transfer to some warmed plates, sprinkle over the remaining coriander and the crushed peanuts and serve with crispy blanched sugar snap peas. Delicious!

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1 comment

Alison Collis November 1, 2018 - 09:03

A great midweek supper as it is quick and easy to pull together and so tasty. A great way to use whatever vegetables you have in the fridge!


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