Quorn
Recipes
Vegan Pad Thai
Fragrant sweet Thai noodles with Quorn Vegan Pieces, topped with chopped roasted peanuts.
216 Cals
Per serving
Serves 10
20 mins
Vegan
Ingredients
- 500g Quorn Vegan Pieces, defrosted
- 50g coriander
- 100g onion, chopped
- 2 lemon grass, chopped
- 30g ginger, peeled and grated
- 4 garlic cloves, crushed
- 2 tbsp groundnut or vegetable oil
- 300g sugar snap peas, halved
- 600g egg free Udon noodles, pre-cooked
- 350ml vegan vegetable stock
- 100ml sweet chilli sauce
- 3 tbsp low salt soy sauce
- 400g beansprouts
- 1 lime, juice and zest
GARNISH
- Lime wedges
- Coriander, chopped
- Unsalted peanuts - optional
Method
- Cut off the coriander stems and place in a food processor, reserving the leaves.
- Add the onion, lemon grass, ginger, garlic and 1 tbsp of the oil. Puree to form a rough paste.
- Heat the remaining oil in a large pan or wok and fry the Quorn Vegan Pieces for 3-4 minutes until they are golden then stir in the paste and cook for a further minute.
- Add the sugar snap peas, noodles, stock, sweet chilli and soy sauce. Finally stir in the beansprouts, lime juice and zest and mix well to coat the noodles.
- Garnish with the remaining coriander leaves, wedges of lime and peanuts if using.
Tip - to eat this dish at its best, serve immediately. If keeping warm more stock may be required.
