Super Veg Pad Thai

PREP: 10 minutes
COOK: 10 minutes

Nutrition Info (Per Serving)

488 kcals 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


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.

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. Stir in the peanut butter, soy, fish sauce and 4 tbsp water. Add the noodles and cavolo nero and stir to combine. Stir in the coriander and lime juice.

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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