Vegetable pad thai

Vegetable pad thai
  • Serves: 4
  • Cook time: 5 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

This Thai one-pan noodle dish is ready in around 20 minutes. When fast food tastes this good, who needs a takeaway?


  • 2 tsp Very Lazy Chopped Garlic
  • 2 tsp Very Lazy Chopped Ginger
  • 2 tsp Very Lazy Chopped Red Chillies
  • 6 spring onions, cut into 2.5cm lengths
  • 75ml vegetable stock
  • 3 tbsp dark soy sauce/tamari
  • 2 carrots, peeled and cut into fine matchsticks
  • 200g mangetout, thinly sliced
  • 250g bean sprouts
  • 250g dried flat medium rice noodles
  • 1 egg, lightly beaten


  1. Put the garlic, ginger, red chillies, spring onions, stock and soy sauce/tamari in a large frying pan sprayed with low calorie cooking spray and place over a medium heat. Heat gently for 4-5 minutes.
  2. Turn the heat to high and add the vegetables. Stir-fry for 4-5 minutes, until the vegetables are just tender.
  3. Cook the noodles according to the packet instructions, drain and add to the vegetable mixture in the frying pan over a high heat. Drizzle over the beaten egg, mix well and cook for 1-2 minutes, until the egg is just cooked through.
  4. Serve straight away with a wedge of lime for extra zing!

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