Vegetable Pad Thai

Vegetable Pad Thai

Vegetable Pad Thai

Prep Time
15 Minutes
Cook Time
10 Minutes
An authentic Thai, quick and spicy stir fry dish with egg, watercress and noodles, garnished wih crushed peanuts. Also delicious topped with cooked prawns or shredded chicken. Great as a meal in itself for 4 or as part of a Thai banquet for 8. For a banquet, try serving with Thai Green Curry from Scratch and Thai Fish Cakes with Dipping Sauce.
  • 3 teaspoon Thai 7 Spice

  • ½ teaspoon Chilli Flakes

  • 2 tablespoons soy sauce

  • 2 teaspoon fish sauce (optional)

  • 100 gram (4 ounce) watercress

  • 100 gram (4 ounce) bean sprouts

  • 250 gram (9 ounce) medium rice noodles

  • 50 gram (2 ounce) peanuts

  • 3 tablespoons toasted sesame oil

  • 200 gram (7 ounce) shallots, thinly sliced

  • 2 eggs, lightly beaten

  • 1 lime, cut into wedges

  • 50 gram (2 ounce) spring onions, sliced


  • 1 Prepare the noodles according to the pack instructions, drain and rinse.
  • 2 Meanwhile roughly crush the peanuts with a rolling pin. Heat 1 tbs of the sesame oil in a pan and lightly fry the peanuts for 1-2 minutes until they begin to brown. Remove from the pan and allow to cool on kitchen towel.
  • 3 Heat the remaining sesame oil in a wok, add the shallots and fry for 2 minutes. Add the eggs and stir fry for a further minute.
  • 4 Add the cooked noodles and remaining ingredients, stir fry for a further 2 minutes, until the noodles are heated through and the watercress begins to wilt.
  • 5 Serve with lime wedges and garnish with the crushed peanuts.