Pad Thai-Style Noodles

This recipe works in combination with: Asparagus & Pea Risotto, Broccoli, Potato & Blue Cheese Bake, Home-made Asparagus Quiche. This recipe features in these meal plans: Lower Calorie Suppers 3, Veggie Spring Suppers.

Thai-style fried noodles with spring onions, pepper, broccoli and mushrooms, topped with chopped peanuts.


  • 100g of purple sprouting broccoli, cut into florets
  • 1 medium red pepper (155g), finely sliced
  • 1/2 small head of broccoli (approx 200g each), cut into florets
  • 2 closed cup mushrooms, sliced
  • 1 lime, cut in half
  • half a bunch of spring onions, finely chopped
  • 150g of medium dried egg noodles
  • 2 free range medium eggs, beaten
  • 2 garlic cloves, finely chopped
  • 1 tsp mild chilli powder
  • 30g peanuts, coarsely chopped
  • 1/2 tsp brown demerara sugar
  • pinch of crushed chillies
  • 1 tbsp vegetable oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 15 mins
  • Price per person: £1.95
  • Store cupboard: Typical
  • Calories per serving: 511
  • 5-a-day per serving: 3.3
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Pad Thai-Style Noodles photo

785 cooks think so


  1. Cook the noodles according to the packet instructions. Drain and set aside.
  2. Meanwhile, heat the oil in a wok or frying pan over a high heat and cook the garlic and spring onions for 1-2 minutes. Add the broccoli florets, purple sprouting broccoli, red pepper, and mushrooms and stir fry for 3 minutes, or until the vegetables are tender.
  3. Mix together the sugar, chilli powder and juice from half the lime and add to the stir-fry.
  4. Season the beaten egg with salt and pepper. Push the fried vegetables to one side of the pan and add the egg to the other side. Stir until lightly scrambled and then mix into the vegetables. Add the noodles and mix thoroughly, until heated through.
  5. Divide between two bowls, sprinkle on the chopped peanuts and serve immediately with the remaining lime, cut into wedges.

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