Quorn Vegetarian Chicken Pad Thai With Wide Rice Noodles

Name: Quorn Vegetarian Chicken Pad Thai With Wide Rice Noodles
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 350g frozen Quorn Vegetarian Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 150g wide rice noodles; 2 tsp. sesame oil; 3 garlic cloves, sliced; 1 red chilli, de-seeded and sliced; 4 spring onions, sliced; 3 leaves Chinese or savoy cabbage, shredded; 1 small carrot, thinly sliced into matchsticks; 2 eggs; 2 tbsp. tamarind sauce; 2 tbsp. low salt soy sauce; 3 limes, juice only; 75g beansprouts; 2 limes; A handful of Thai basil leaves; A handful of coriander leaves; 1 tbsp peanuts, chopped (optional)

(1)

5 out of 5 stars

Leave a review

A bowl of Quorn Pad Thai made using Quorn Vegetarian Chicken Fillet Pieces next to a set of chopsticks.

Try our vegetarian take on a Thai classic - this veggie Pad Thai recipe uses our succulent frozen Quorn Vegetarian Pieces, colourful vegetables and wide rice noodles, which all come together with egg, tamarind, soy and lime juice to pack a fragrant punch.

Sprinkle this delicious meat-free Vegetarian Pieces dish with Thai basil, coriander and peanuts to serve.

This delicious veggie Pad Thai recipe works any night of the week and is super easy & quick to make. At just over 300 cals per portion and ready in under 20 minutes, this will be your new favourite takeaway at home.

Vegan & Vegetarian Fillets & Pieces Recipes Asian Food Recipes Easy Noodle Recipes Weeknight Dinner Recipes

Serves 4

20 mins

Easy

306 cals
(Per serving)

8g of fat
(Per serving)

7.4 g fibre
(Per serving)

20.4 g protein
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

For the Pad Thai:

350g frozen Quorn Vegetarian Pieces
150g wide rice noodles
2 tsp. sesame oil
3 garlic cloves, sliced
1 red chilli, de-seeded and sliced
4 spring onions, sliced
3 leaves Chinese or savoy cabbage, shredded
1 small carrot, thinly sliced into matchsticks
2 eggs
2 tbsp. tamarind sauce
2 tbsp. low salt soy sauce
3 limes, juice only
75g beansprouts

To serve:

2 limes
A handful of Thai basil leaves
A handful of coriander leaves
1 tbsp peanuts, chopped (optional)

Method

For the Pad Thai:

Cook the noodles as per pack instructions, drain and set to one side.
Heat a non-stick wok over a high heat. Add the sesame oil. Add the Quorn Vegetarian Pieces and stir fry over a medium-high heat for 5 minutes.
Add the garlic, chilli, spring onions, shredded cabbage and carrot and stir-fry over a high heat for 5 minutes tossing the ingredients to evenly cook.
Beat the eggs in a small bowl. Push the ingredients to one side of the wok. Pour the egg into the wok and lightly scramble using a spatula. Combine with the other ingredients in the wok.
Mix the tamarind sauce, soy sauce and lime juice in a small bowl. Add to the wok and cook for 1 minute. Add the noodles and toss to combine.
Remove from the heat and add the beansprouts.

To serve:

Slice the remaining limes in half. Heat a small non-stick frying pan over a high heat and place the limes cut side down in the pan for 2 minutes to char.
Divide the pad Thai between 4 bowls. Garnish with Thai basil leaves, coriander leaves, chopped peanuts and charred limes.