Pad Thai

This recipe is so light and refreshing, I love it for when I have sports in the evening or something I don't want to feel really lethargic for. Pad Thai combines crunchy, fresh vegetables with a zingy soy and lime sauce for a huge kick of flavour.


  • Meat free protein of your choice: e.g. tofu, Quorn vegan pieces, Tesco meat-free chicken pieces etc. * 

  • Rice or wheat noodles (I use Amoy ribbon rice noodles)

  • 1 red bell pepper

  • 6 spring onions

  • 1 white onion

  • Handful of salted peanuts

  • 2 tbsp soy sauce

  • 2 limes or 3 tbsp lime juice

  • 1 tsp garlic granules or 1-2 cloves

  • 1 tsp chilli flakes


  1. If required, pre cook your meat substitute in the oven.

  2. Fry your meat substitute, chopped white onion and garlic until onions have softened.

  3. Add chopped red pepper, soy sauce, lime juice (save 2 quarters of lime for serving), chilli flakes and 200ml of water.

  4. Add the noodles and simmer until water reduces down. Just before serving add the spring onions (sliced lengthways).

  5. Chop the nuts and sprinkle on top. Top with lime quarter. Serve.  

*Meat Substitutes that work well with this dish:

Tesco Meat Free Chicken Pieces
(pictured in Pad Thai)
Tofoo Oriental Tofu
Available from Ocado and Tesco.
Linda McCartney Scampi Bites
Available in Tesco and Ocado.
Cauldron Marinated Tofu Pieces
Available from Asda, Morrisons, Ocado, Tesco and Sainsburys.
Fry's Family Stir-Fry Strips
Available in Asda, Morrisons and Holland and Barrett