Mary Berry Vegetable Pad Thai

I’ll be honest—this nearly ended up a gloopy, noodle-clumped disaster the first time I made it. I thought, “How tricky can a veggie stir-fry be?” Well, turns out: very, if you forget that rice noodles are prima donnas when it comes to timing.

I first tried this Mary Berry Vegetable Pad Thai on a Tuesday evening with exactly 35 minutes between finishing work and corralling the kids into the bath. It had the usual Mary Berry charm—simple steps, no faff—but I still managed to undercook the omelette and drown the noodles in sauce. But once I cracked it? Absolute weeknight gold. Quick, crunchy, zingy, and dare I say it, better than a takeaway.

Let me show you how I fixed those hiccups—and made this one of my midweek go-to’s.

A Few Reasons This Just Works

• The sauce is magic. Sweet, tangy, salty, and with just the right amount of funk from the fish sauce. Most recipes overdo one element—this one balances them beautifully.
• Mary’s egg omelette trick? Genius. Instead of scrambling the eggs directly into the pan, you make a proper omelette and slice it into ribbons. It looks gorgeous and actually holds its shape.
• No meat, but still satisfying. I was sceptical. But the peanuts, egg, and noodle combo are hearty enough that even my carnivore husband didn’t grumble.
• It’s forgiving. Once you’ve got the sauce nailed, you can tweak the veg depending on what’s lurking in the fridge drawer.

INGREDIENTS + WHY THEY MATTER

• Flat rice noodles (200g) – The base of any good Pad Thai. I once over-soaked them and they turned to paste. Watch them like a hawk—just soft and pliable is perfect.
• Eggs (3, beaten) – Add protein and texture. Omelette-style gives a lovely chewy bite.
• Banana shallots (3, sliced) – Sweeter than onions, and they soften into the background. Regular onions work in a pinch but are a bit harsher.
• Carrot & red pepper – For crunch and colour. Don’t skip the carrot—it’s weirdly essential.
• Fresh bean sprouts (115g) – That fresh, nutty snap. Only toss in at the end or they go soggy.
• Red chilli (½, deseeded) – Just enough heat. I’ve used a full one for extra kick—no complaints.
• Fish sauce (3 tbsp) – Funky umami depth. Soy alone won’t give you the same savoury base.
• Tamarind paste (2 tsp) – Adds that sour tang. I’ve tried without it—don’t. The dish falls flat.
• Light muscovado sugar (2 tbsp) – Brings the sweet to balance the sour. Regular sugar works but lacks the caramel undertone.
• Sweet chilli sauce (2 tbsp) – Optional but adds mellow heat and stickiness.
• Lime juice – You need the acidity to cut through everything.
• Salted peanuts (75g, chopped) – Crunch and richness. I tried cashews once—not the same.

Making It Yours (Without Ruining It)

• Egg-Free? Try a tofu scramble, but it won’t have the same chewy ribbons. The omelette really makes it.
• Gluten-Free? Use tamari instead of soy sauce and check your fish sauce—some brands add wheat.
• No fish sauce? Sub with a combo of extra soy sauce + a splash of rice vinegar. Not quite the same depth, but it’ll do.
• Extra veg? Courgette ribbons, sugar snap peas, or even purple cabbage work if added at the end.
• Nut-free? Toasted pumpkin seeds give a similar crunch, but obviously, it’s not Pad Thai without peanuts.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Noodles stuck in clumps	Overcooked or didn’t rinse them	Rinse under cold water immediately
Sauce too salty	Heavy hand with fish sauce	Stick to the ratio—or balance with sugar
Mushy bean sprouts	Added too early	Stir them in just before serving

HOW TO MAKE MARY BERRY’S VEGETABLE PAD THAI

1. Mix the Sauce – In a small bowl, stir together soy sauce, fish sauce, muscovado sugar, tamarind, garlic, sweet chilli, and lime juice. Set aside and resist the urge to taste too early—it smells stronger than it tastes.
2. Make the Egg Ribbons – Heat 1 tbsp oil in a wok or frying pan. Pour in the beaten eggs, swirl to coat the base. Cook until just set (2-3 mins), flip carefully, cook 1 more minute. Transfer, slice into ribbons, set aside.
3. Cook Noodles – Boil as per packet instructions, then rinse under cold water. Shake off as much water as you can—wet noodles = soggy stir-fry.
4. Stir-Fry the Veg – In the same pan, heat remaining oil. Add carrots, peppers, and shallots. Stir-fry over high heat for 4–5 mins until just tender. Add chopped chilli, cook for 30 seconds more.
5. Bring It Together – Toss in the noodles, pour over the sauce, and stir-fry 2–3 mins until everything’s glossy and heated through. Season with pepper.
6. Finish + Serve – Off the heat, stir in coriander, bean sprouts, peanuts, and egg ribbons. Serve immediately with extra lime wedges if you like.

TIPS FROM MY KITCHEN

• I soak noodles in hot tap water rather than boiling them—gives better control.
• I use a wok on a gas hob—it gives the best sear to the veg.
• If using pre-cut carrots, pat them dry—they steam otherwise.
• I always chop my peanuts by hand—food processors turn them into dust.

STORAGE + SERVING

• Fridge: Keeps for 2–3 days in a sealed container. The noodles stiffen but still taste fab.
• Freezer: Meh. It freezes okay, but fresh is miles better. Only freeze if absolutely needed.
• Reheat: Splash of water + quick stir-fry in a hot pan. Avoid microwaving unless desperate.
• Serve with: More lime wedges, a sprinkle of chilli flakes, or a fried egg on top.

FAQs – Real Query Answers

Q: Can I make this vegetarian?
A: Absolutely. Just swap the fish sauce for soy + a pinch of seaweed flakes if you want that umami edge.

Q: Why are my noodles sticking together?
A: Probably overcooked or not rinsed well. Give them a cold-water rinse and toss with a bit of oil.

Q: Can I use pre-cooked noodles?
A: You can—but they go mushy fast. I tested it with ready-to-wok noodles, and it was a bit sad, texture-wise.

Q: Is tamarind paste essential?
A: Kind of, yes. It gives the proper Pad Thai zing. You can sort of fake it with lime juice + brown sugar, but it’s not quite right.

Q: Can I make it spicy?
A: Yep! Just use the full chilli—or add a bit of sriracha or extra sweet chilli sauce to the mix.

Try More Recipes:

• Whole Sea Bass ​With Lime And Dill Butter
• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Vegetarian Lentil Cottage Pie