Super Veg Pad Thai

PREP: 10 minutes
COOK: 10 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

488 kcal Energy
73g Carbohydrate
18g Protein
10g (of which Sugar)
14g Fat
4g Fibre
2.5g (of which Saturated Fat)
3.14g Salt


  • 150g shredded Cavolo Nero
  • 150g folded rice noodles
  • 1 tbsp oil
  • 1 yellow pepper, sliced
  • 1 red birds eye chilli, sliced
  • 4 spring onions, thinly sliced
  • 1 tbsp smooth peanut butter
  • 2 tbsp reduced salt soy sauce
  • 1 tbsp vegetarian fish sauce
  • 2 tbsp chopped coriander
  • Juice 1 lime
  • To serve: chopped roasted peanuts, coriander leaves, lime wedges


  1. Cook the cavolo nero in boiling water for 3 minutes, drain. At the same time, cook the noodles according to pack instructions until tender then drain.
  2. Meanwhile, heat the oil in a frying pan and fry the pepper for 2-3 minutes, add the chilli and spring onions and cook for 1 minute.
  3. Stir in the peanut butter, soy, fish sauce and 4 tbsp water.
  4. Add the noodles and cavolo nero and stir to combine.
  5. Stir in the coriander and lime juice.
  6. Divide between 2 bowls and serve scattered with peanuts, coriander leaves and lime wedges.

Cooking Tips

Try using egg noodles too or add some cooked tiger prawns for a non-vegetarian option. Use Tamari instead of soy sauce for a gluten free version

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