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Tangy Vegetable Pad Thai

Tangy Vegetable Pad Thai

4.5rating out of 5

(3167 reviews from our customers)

Prep Time

35 min



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



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!

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!

For 2 people (double for 4)
1 red chilli
1 red pepper
1 lime
2 garlic cloves
1 courgette
roasted peanuts
1 bag of roasted peanuts (25g) †
basil 3.18
5g basil
5g coriander
1 tamarind paste sachet (15g)
Sriracha hot chilli sauce
1 sriracha hot chilli sauce sachet (8ml)
Soy sauce sachet new
1 soy sauce sachet (30ml) †
1 mirin sachet (15ml)
150g rice noodles
butternut squash cubes
160g butternut squash cubes
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
  • 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
  • 160g butternut squash cubes
Typical Values per 100g per serving
Energy 473 kJ
113 kcal
1974 kJ
472 kcal
of which saturates
1.7 g
0.3 g
7 g
1.3 g
of which sugars
20.5 g
4 g
85.5 g
16.8 g
Fibre 1.8 g 7.4 g
Protein 3.3 g 13.7 g
Salt 0.59 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
1 garlic clove
1 courgette
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
5g basil
basil (100%)
5g coriander
coriander (100%)
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
160g butternut squash cubes
butternut squash
  • 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)

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 [1] 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 [4] 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!)


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Serve the pad Thai noodles garnished with the sliced chilli (not a fan of spice? Just add a little!), chopped herbscrushed peanuts and lime wedges


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