Fruit and Vegetable illustration

Peanut and sweet ginger pad thai


This is such a tasty delicious meal that only takes 15 mins to make, use rice noodles for a GF version

10 minutes

Serves 4

Watch Video

Ingredients
 

  • Ingredients:
  • 300 g Wholewheat or brown rice noodles 4 nests
  • 1/2 thumb-sized piece of ginger 15g
  • 1 red chilli medium heat
  • 1 bunch of scallions/ spring onions
  • 1 carrot
  • 150 g oyster mushrooms or mushroom of choice
  • 1 head of pak choi/100g baby spinach
  • 1.5 tbsp oil
  • For the dressing:
  • 250 ml coconut milk
  • 2 tbsp peanut butter
  • juice of 2 limes
  • 4 tbsp tamari
  • 1 tbsp maple syrup
  • To garnish:
  • a small bunch of fresh coriander/basil 10g
  • 3 tbsp salted roasted peanuts
  • pickled ginger
  • wedges of lime

Instructions
 

  • Instructions:
  • Put the noodles in a pot of boiling water and cook as per instructions on the back of the packet (usually takes 4-5 minutes). Remove from heat, drain and rinse with cold water in a colander over the sink.
  • It’s best to prep all the veg first, as this is a fast cooking dish cooked on a high heat in about 5 minutes. Peel and finely chop the ginger. Remove the end off the chilli and finely slice (leave the seeds in only if you like it hot). Finely slice the scallions / spring onions, remove any limp outer leaves and finely chop the green parts. Grate the carrot. Finely chop the mushrooms. Remove the nub at the end of the pak choi and finely chop.
  • Put 1.5 tablespoons of oil into a non-stick large-bottomed pan (ideally a wok) on a high heat. Once the pan is hot, add the ginger and chilli, and cook for 1 minute, stirring regularly.
  • Add the mushrooms, scallions and the grated carrot with 1 tsp salt .Cook for further  5 minutes, stirring as it cooks.
  • In a cup, mix together the dressing ingredients, using a fork (do not worry if it stays a bit lumpy and the coconut milk does not break up completely, it will do once it’s added to the pan).
  • Add the dressing in to the pan and stir through thoroughly, so that it coats all the veg well. Cook for another 5 minutes.
  • Next, add the cooked noodles and the chopped pak choi and cook for another few minutes.
  • Remove from the heat. Roughly chop the fresh coriander or basil and use them as garnish for each serving together with sprinkles of roasted peanuts.
  • It’s nice served with some pickled ginger and a wedge of lime on each serving.

Nutrition

Calories: 625kcalCarbohydrates: 88gProtein: 13gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.02gSodium: 366mgPotassium: 1107mgFiber: 6gSugar: 14gVitamin A: 12072IUVitamin C: 114mgCalcium: 283mgIron: 5mg
  P r i n t   R e c i p e

If dont like mushrooms in this peanut and sweet pad thai, just substitute with your favourite fast cooking veg such as peppers, courgettes or fine beans. Alternative to coconut milk are to make a cashew cream or to replace with low fat coconut milk or simply veg stock for a lower fat version.

 

Here are some of our favourite treats to serve with this Peanut and sweet ginger Pad Thai
(these are not low in fat!)

2 responses to “Peanut and ginger Pad Thai”

  1. Ruth says:

    This is not the recipe for the peanut and ginger pad thai!

  2. Joanne says:

    Where is the recipe for Ginger and Peanut Pad Thai? I watched a video but can’t find it or the recipe. I get redirected to Stuffed Chard and Tomato Bake.

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