All-Vegetable Pad Thai

By Nikki Brown
September 24, 2017
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Author Notes: A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.
The recipe can be found here -
Nikki Brown

Serves: 10

  • 375 grams thai rice noodles (gluten free optional)
  • 150 grams bean sprouts
  • 150 grams zucchini/courgette, julienne
  • 150 grams peanuts, roasted and rough-chopped
  • 100 milliliters vegetable oil
  • 150 grams carrots, julienne

For the Pad Thai Sauce

  • 100 milliliters honey
  • 100 milliliters thai fish sauce
  • 100 grams tamarind paste
  • 21 grams garlic, finely chopped
  1. Combine all ingredients for the sauce in a bowl.
  2. Boil rice noodles for 5 minutes, drain.
  3. Top with chopped peanuts.

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