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Tangy Vegetable Pad Thai

Tangy Vegetable Pad Thai

Rating
4rating out of 5

(1315 reviews from our customers)

Prep Time

35 min

Cuisine

Thai

These punchy plant-based noodles will have you dreaming of Thailand. Get this takeaway favourite on the table by sizzling courgette, red pepper, fresh chilli and rice noodles in a flavourful pad Thai sauce. Aroi!

Prep Time

35 min

Cuisine

Thai

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
Red-pepper
1 red pepper
Lime
1 lime
garlic-clove
2 garlic cloves
Courgette
1 courgette
roasted peanuts
1 bag of roasted peanuts (25g) †
basil 3.18
5g basil
fresh-coriander
5g coriander
butternut squash cubes
120g butternut squash cubes
Tamarind
1 tamarind paste sachet (15g)
Sriracha hot chilli sauce
1 sriracha hot chilli sauce sachet (8ml)
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
Mirin
1 mirin sachet (15ml)
Thai-rice-sticks
150g rice noodles
You Will Need
Rolling pin, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 red pepper
  • 1 lime
  • 1 garlic clove
  • 1 courgette
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 5g basil
  • 5g coriander
  • 120g butternut squash cubes
  • 1 tamarind paste sachet (15g)
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 mirin sachet (15ml)
  • 150g rice noodles
Typical Values per 100g per serving
Energy 489 kJ
117 kcal
1940 kJ
464 kcal
Fat
of which saturates
1.7 g
0.3 g
6.9 g
1.3 g
Carbohydrate
of which sugars
21.1 g
4 g
83.9 g
15.9 g
Fibre 1.8 g 7.1 g
Protein 3.4 g 13.5 g
Salt 0.62 g 2.46 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 red pepper
red pepper
1 lime
lime
1 garlic clove
garlic
1 courgette
courgette
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
5g basil
basil (100%)
5g coriander
coriander(100%)
120g butternut squash cubes
butternut squash
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 mirin sachet (15ml)
Mirin (glutinous rice, water, alcohol, white rice)
150g rice noodles
Rice, sago starch and corn starch
Allergens
  • Allergens highlighted by † (peanut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a full kettle

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Add the butternut squash cubes to a tray with and pinch of salt and pepper and a drizzle of vegetable oil and give everything a good mix up

Put the tray into the oven for 20-25 min or until cooked with a slight bite

2

Meanwhile, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced red pepper with a pinch of salt and cook for 3-4 min or until softened

3

Meanwhile, add the Thai rice noodles to a pot and cover with boiled water

Boil over a high heat for 4-5 min or until softened with a slight bite

Once softened, drain the noodles, run them under cold water then return to the pot with a drizzle of vegetable oil and set aside

Tip: The oil prevents the noodles from sticking together!

4

Meanwhile, peel lengths off the courgette[s] until you end up with a pile of courgette 'ribbons'

Peel and finely slice the garlic

Add the tamarind paste to a bowl with the soy sauce, mirin, srirachajuice of 1/2 [1] lime and 1 tsp [2 tsp] sugar and give it all a good mix up – this is your pad Thai sauce

5

Once the pepper has softened, add the courgette ribbons and sliced garlic to the pan and cook for 1-2 min until fragrant, then remove from the heat

6

Meanwhile, crush the peanuts in their bag with a rolling pin

Slice the red chilli[es] finely

Tip: De-seed if you can't handle the heat!

Chop the basil and coriander (including the stems) roughly

Slice the remaining lime into 2 [4] wedges

7

Return the pan to a medium-high heat and add the drained noodles along with the roasted butternut squash and pad Thai sauce

Cook for 1 min or until everything is coated in the sauce

Stir through half the chopped herbs (save the rest for garnishing!)

8

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Serve the pad Thai noodles garnished with the sliced chilli (can't handle the heat? Go easy!), chopped herbscrushed peanuts and lime wedges

Enjoy!

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