Pad Thai Noodles

Name: Pad Thai Noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200g packet dried rice stick noodles; 3 tablespoons peanut oil; ½ red onion, thinly sliced; 2 cloves garlic, crushed; 2 red chillies, deseeded and finely chopped; ¼ cup reduced salt soy sauce; Juice from 1 lime; 2 eggs, lightly beaten; ¼ cup unsalted roasted peanuts, chopped; 1 spring onion, sliced

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pad thai with quorn pieces vegetarian recipe

Use Quorn Pieces to create your very own delicious pad Thai - perfect every time.

Asian Pieces Healthy Options

Serves 4

20 mins

Easy

1495 kJ
(Per serving)

4g of fat

23 g protein
(Per serving)

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

300g packet frozen Quorn Pieces
200g packet dried rice stick noodles
3 tablespoons peanut oil
½ red onion, thinly sliced
2 cloves garlic, crushed
2 red chillies, deseeded and finely chopped
¼ cup reduced salt soy sauce
Juice from 1 lime
2 eggs, lightly beaten
¼ cup unsalted roasted peanuts, chopped
1 spring onion, sliced

Method

Cook rice noodles following packet directions, drain and rinse under cold water.
Heat oil in a non-stick wok or pan on a high heat. Add the frozen Quorn pieces and cook for 3-4 minutes. Add onion, garlic and chilli and cook a further 3-4 minutes.
Pour in soy sauce and lime juice, stir well, add noodles and toss for 1-2 minutes or until heated through.
Pour in the beaten eggs slowly and evenly and let them begin to set ( about 1 minute). Stir briefly until egg is cooked. Sprinkle with peanuts and spring onion and garnish with fresh coriander. TIP: Prepare all ingredients first as this recipe is very quick once cooking starts. For added tang add 1 tablespoon of Tamarind paste with the soy sauce.