Mangetout Pad Thai Recipe

Mangetout Pad Thai

It feels like fakeaways have been all the rage through these lockdowns so here’s one more to add to your list:

Mangetout Pad Thai.

It’s vegetarian, nutritious and absolutely delicious.

Mangetout Pad Thai

Course: Lunch, DinnerDifficulty: Intermediate




Total time



Vegetarian, nutritious and totally delicious.


  • 1 tbsp coconut oil

  • 1 large egg

  • 100g dry ribbon rice noodles

  • 100g mangetout

  • 40g beansprouts

  • 1 red bell pepper, sliced

  • 1 clove garlic, chopped

  • juice of 1 lime (2 tbsp)

  • 2 tbsp soy sauce

  • 1 tsp soft brown sugar

  • 1 pinch chilli flakes

  • 5g peanuts


  • Make the pad thai sauce by mixing the lime juice, chilli flakes, brown sugar and soy sauce.
  • Place the noodles in a small bowl and cover with boiling water.
  • While the noodles are cooking, slice the garlic, pak choi and red bell pepper. Melt the coconut oil in a frying pan over a high heat and add the sliced veg and the mangetout. Stir-fry for 2 minutes. Make a hole in the middle of the veg, add the egg and scramble it with the back of your spoon.
  • Drain the noodles, add them to the wok along with the beansprouts and Pad Thai sauce. Cook for a couple more minutes until everything is hot.
  • Pour into a bowl and top with the peanuts to serve.


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