Use Quorn Pieces to create your very own delicious pad Thai - perfect every time.
Serves 4
20
mins
Easy
1495 kJ (Per serving)
4g of fat (Per serving)
23
g protein (Per serving)
Ingredients
300g packet frozen Quorn Pieces
200g packet dried rice stick noodles
3 tablespoons peanut oil
½ red onion, thinly sliced
2 cloves garlic, crushed
2 red chillies, deseeded and finely chopped
¼ cup reduced salt soy sauce
Juice from 1 lime
2 eggs, lightly beaten
¼ cup unsalted roasted peanuts, chopped
1 spring onion, sliced
Method
Cook rice noodles following packet directions, drain and rinse under cold water.
Heat oil in a non-stick wok or pan on a high heat. Add the frozen Quorn pieces and cook for 3-4 minutes. Add onion, garlic and chilli and cook a further 3-4 minutes.
Pour in soy sauce and lime juice, stir well, add noodles and toss for 1-2 minutes or until heated through.
Pour in the beaten eggs slowly and evenly and let them begin to set ( about 1 minute). Stir briefly until egg is cooked. Sprinkle with peanuts and spring onion and garnish with fresh coriander.
TIP: Prepare all ingredients first as this recipe is very quick once cooking starts.
For added tang add 1 tablespoon of Tamarind paste with the soy sauce.
