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Angela’s Quick Veggie Pad Thai Style Noodles

Angela Malik


Serves: 4

Prep time: 5 mins (+ 1 hour soaking time)

Cook time: 5 mins


Half packet of 5mm rice noodles (these need to be pre-soaked in water for 1 hour)

Your choice of veggies cut into long thin strips we suggest: 2 carrots, 1/2 white cabbage, 2-3 spring onions, 2 courgettes

2 teaspoons light soy sauce

1 tablespoon oyster sauce or black bean stir fry sauce

1/2 lime

1 tablespoon salted peanuts

2 tablespoons chopped fresh coriander

2 tablespoons oil, for frying

optional - hot sauce, to serve

Veg Portions / Serving: 2


Kitchen Ninja

Make dinner quick, easy, fresh and veg-packed tonight with this simpler twist on pad thai noodles. Give your wallet a rest from the takeaway and feel healthier for it.


Soak the rice noodles in cold tap water for a least an hour. Once they are soft and pliable, they are ready to stir fry. Do not rush this step – the longer the noodles soak, the better.

Heat the wok until smoking hot. Add the oil and shredded vegetables, along with 1 teaspoon of the light soy sauce. Allow to cook for 1-2 minutes, tossing and stirring continuously.

Add the pre-soaked noodles and second teaspoon of light soy sauce, along with the oyster sauce or black bean sauce.

Stir fry thoroughly until cooked. Add a splash of water to keep the noodles soft. Keep stirring and checking regularly to ensure nothing burns or sticks.

Finish with the juice of the lime, and sprinkle with the peanuts and coriander. Take off the heat and add the hot sauce, if using. Serve immediately.

Kids in the kitchen:

Get the kids to soak the noodles and drain them. Have older kids chop the veg, and younger ones stir in sauces. Get them to sprinkle the peanuts and coriander over the top.

Angela Malik

Angela Malik is an expert in Asian food, and teacher at the the prestigious Leith’s School. She has developed her own range of ingredients and launched a multi-site Asian deli and cook school.

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