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!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||7.4 g|
|Protein||3.3 g||13.7 g|
|Salt||0.59 g||2.46 g|
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.
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
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
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!
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, sriracha, juice of 1/2  lime and 1 tsp [2 tsp] sugar and give it all a good mix up – this is your pad Thai sauce
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
Meanwhile, crush the peanuts in their bag with a rolling pin
Slice the red chilli[es] finely (can't handle the heat? Take out the seeds!)
Chop the basil and coriander (including the stems) roughly
Slice the remaining lime into 2  wedges
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 of the chopped herbs (save the rest for garnish!)
Serve the pad Thai noodles garnished with the sliced chilli (not a fan of spice? Just add a little!), chopped herbs, crushed peanuts and lime wedges