Mary Berry Vegetable Pad Thai

This delicious Mary Berry Vegetable Pad Thai is a quick and easy meal that’s perfect for busy weeknights. Packed with fresh vegetables and topped with crispy peanuts, it’s both nutritious and satisfying. Feel free to swap in your favorite ingredients for a personalized touch that everyone will love!

This Vegetable Pad Thai Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

• 3 tbsp sunflower oil
• 3 eggs, beaten
• 200g (7oz) flat rice noodles
• 1 large carrot, peeled and sliced into matchsticks
• 1 red pepper, deseeded and thinly sliced
• 3 large banana shallots, sliced
• ½ red chilli, deseeded and finely chopped
• Small bunch of coriander, roughly chopped
• 115g (4oz) fresh bean sprouts
• 75g (3oz) salted peanuts, chopped

Sauce:

• 2 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp light muscovado sugar
• 2 tsp tamarind paste
• 3 cloves garlic, crushed
• 2 tbsp sweet chilli sauce
• Juice of 1 large lime

How To Cook Vegetable Pad Thai:

1. Prepare the Sauce: In a small bowl, mix the soy sauce, fish sauce, light muscovado sugar, tamarind paste, crushed garlic, sweet chilli sauce, and lime juice. Set aside.
2. Cook the Omelette: Heat 1 tablespoon of sunflower oil in a large frying pan or wok over medium-high heat. Add the beaten eggs, swirling them to form a thin omelette. Cook for 2-3 minutes, flip, and cook for another minute. Remove from the pan, slice into thin strips, and set aside.
3. Cook the Noodles: Boil the flat rice noodles according to the packet instructions. Drain and refresh under cold water, then drain again.
4. Stir-Fry the Vegetables: Heat the remaining oil in the frying pan over high heat. Add the sliced carrot, red pepper, and banana shallots, frying for 4-5 minutes. Add the chopped red chilli and fry for another 30 seconds.
5. Combine Everything: Add the cooked noodles to the pan, toss everything together, and pour in the sauce. Season with freshly ground black pepper and quickly toss over the heat until well mixed and heated through.
6. Serve: Stir in the chopped coriander, fresh bean sprouts, peanuts, and omelette strips. Serve immediately.

Recipe Tips

• Prep Ingredients First: Chop all your vegetables and measure out ingredients before cooking. This makes the cooking process smoother and quicker.
• Don’t Overcook the Noodles: Follow the package instructions carefully to avoid mushy noodles. They should be firm (al dente) when you mix them with the vegetables.
• Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your Pad Thai. Use crunchy carrots, vibrant peppers, and fresh coriander for the best taste.
• Adjust the Sauce to Your Taste: Feel free to tweak the sauce ingredients. Add more sugar for sweetness or extra lime juice for tanginess, depending on your preference.
• Serve Immediately: Pad Thai is best enjoyed fresh and hot. Serve it right after cooking for the best texture and flavor.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Vegetable Pad Thai cool down to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: You can freeze leftover Vegetable Pad Thai, but it tastes better fresh. If you freeze it, keep it in an airtight container or freezer bag for up to 2 months. To thaw, put it in the fridge overnight before reheating it in a pan on low heat until warm.
• Reheating: Reheat leftover Vegetable Pad Thai in a pan over low heat, stirring until hot. Alternatively, use a microwave, heating in 30-second intervals, stirring in between. Add a splash of water or soy sauce if needed.

Nutrition Facts

Serving Size: 1 serving (approximately 283g)

• Calories: 420
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 320mg
• Total Carbohydrate: 66g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 15g

Try More Mary Berry Recipe:

• Mary Berry Shakshuka
• Mary Berry Beef Ragu
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Spatchcock Poussin