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Pad Thai with Quorn Meat Free Pieces

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Veggie Pad Thai recipe made with Quorn Pieces and noodles served in a bowl, garnished with chilli and coriander
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Try this easy pad Thai recipe and use Quorn Pieces to create your very own delicious pad Thai - perfect every time.

Fillets & Pieces Other Cuisines Healthy Options

Serves 4

15 mins

Easy

356 cals
(Per 100g)

4g of fat
(Per 100g)

23 g protein
(Per 100g)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 300g Quorn Meat Free Pieces
  • 260g pack of rice noodles
  • 3 tbsp vegetable oil
  • 1 red onion thinly sliced
  • 3 garlic cloves, finely chopped
  • 2-3 red chillies, de-seeded and finely chopped
  • 4 tbsp light soy sauce
  • 1 lime (juice only)
  • 2 large free range eggs, beaten
  • Garnish
  • 4 tbsp fresh coriander, roughly chopped
  • 4 spring onions chopped including green part
  • 75g dry roasted peanuts, roughly chopped

Method

  1. Cook the rice noodles following pack instructions. Refresh in cold water, then drain
  2. Heat the oil in a wok over a high heat and stir-fry the Quorn Pieces for 3-4 minutes, add the red onion and cook for a further 3 minutes. Add the garlic and chilli and stir-fry for 1-2 minutes more
  3. Pour in the soy sauce and lime juice, stir well, add in the noodles and toss for 1-2 minutes
  4. 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
  5. Serve with the remaining garnish scattered over the top

Chefs tip

Not got any fine rice noodles in the kitchen? No problem! Dried or fresh egg noodles will work just as well - you could even swap them for dried wholemeal egg noodles to contribute towards your daily fibre intake!

Recipe Inspiration

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