Pad Thai with Quorn Meatless Pieces
If you want something that is easy to prepare and big on flavor, then try our Quorn Meatless Pieces Pad Thai – perfect with crunchy green beans and peppers.
- Vegan And Vegetarian Asian Recipes
- Vegan & Vegetarian Cutlets And Pieces
- Healthy Vegan And Vegetarian Recipes
4 g of fat
23 g protein
- 1 bag Quorn Meatless Pieces
- 8-9oz pack of rice noodles
- 3 tbsp vegetable oil
- 1 red onion thinly sliced
- 3 garlic cloves, finely chopped
- 2-3 red chili peppers, de-seeded and finely chopped
- 4 tbsp soy sauce
- Juice of 1 lime
- 2 large free range eggs, beaten
- 4 tbsp fresh cilantro, roughly chopped
- 4 green onions chopped including green part
- 1/4 cup dry roasted peanuts, roughly chopped
- Cook the rice noodles following pack instructions. Refresh in cold water, then drain.
- Heat the oil in a wok over high heat and stir-fry the Quorn Meatless Pieces for 3-4 minutes, add the red onion and cook for a further 3 minutes. Add the garlic and chili and stir-fry for 1-2 minutes more.
- Pour in the soy sauce and lime juice, stir well, add in the noodles and toss for 1-2 minutes.
- Pour over the beaten eggs slowly and evenly and let them begin to set (about 1 minute). Stir briefly until egg is cooked. Add half the garnish and stir through.
Serve with the remaining garnish on top.
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The nation has spoken
Scrumptious! I added finely sliced green bell pepper and shredded carrots for my picky eaters. Quorn meatless pieces taste like chicken, my kids have no idea that it is plant based protein.
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