Try out this delicious Veggie Pad Thai from Donal's Meals in Minutes.


  • 125g flat rice noodles - straight to wok

  • 1 courgette, finely julienned

  • 1 large carrot, finely julienned

  • 100g bean sprouts

  • 2 spring onions, finely sliced

  • 1tbsp of fish sauce

  • 1tbsp of soft light brown sugar

  • 1tbsp tamarind paste

  • 1 large free range eggs, beaten

  • A good handful of roughly chopped salted peanuts

  • A good handful of coriander

  • 1tbsp of sunflower oil

  • 15g roasted salted peanuts, finely chopped

  • For the pad Thai paste

  • 2 garlic cloves, roughly chopped

  • A good handful of coriander, leaves and roots or stalks

  • 1 red chilli, deseeded, roughly chopped

  • 1 limes, juice and zest


  • 1.

    In a food processor make a paste from the garlic, coriander roots, red chilli, lime zest spring onion tops.

  • 2.

    Heat the oil in a wok or a large non stick frying pan over a high heat. When the oil is just at smoking point add in the paste and fry for about 1 minute until it becomes aromatic. Add in the vegetables, the spring onions and ½ bean sprouts and cook for 2 minutes or until just tender. Stir frying to coat.

  • 3.

    Add the noodles and mix through. Add in the lime juice, fish sauce, brown sugar and tamarind and cook for 2 minutes.

  • 4.

    Pour in the beaten egg and mix through the noodles until just cooked- the trick here is to allow the eggs to slightly set before mixing. Using a tongs, twist the noodles onto serving plates and garnish with herbs, lime wedges, chopped salted peanuts, and bean sprouts.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1110kj
  • Fat Total 41g
  • Saturated Fat 7g
  • Protein 34g
  • Carbohydrate 167g
  • Sugar 31g
  • Sodium 1942mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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