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Rainbow Pad Thai

A delightfully nutritious and flavoursome vegan version of pad thai
Difficulty Level: Easy
Serves: 4


Sesame oil
¼ of a small red cabbage, thinly sliced
1 small sweet potato, diced
1 red or green capsicum, diced
100g of snow peas, chopped
1 cup of bean sprouts
2 spring onions, thinly chopped
200g pad thai rice noodles
4 tablespoons of tamari
3 tablespoons of peanut butter
4 eggs
2 birds-eye chillies, diced
1 lime, juiced
2 tablespoons of ginger, minced
3 cloves of garlic, minced
1 teaspoon of maple syrup
Shredded coriander, to serve


  1. Make the sauce: mix together the tamari, peanut butter, lime juice, 1 tbsp sesame oil, maple syrup, chilli, ginger and garlic
  2. Cook the noodles according to the packet instructions. Drain and set aside
  3. Crack the eggs in bowl and beat. Cook and scramble the eggs in a wok on high heat. Break into small pieces and set aside
  4. Coat the wok with sesame oil and cook the sweet potato, capsicum and snow peas for 5-10mins or until softened
  5. Add in the cabbage and eggs and sauté for a further 3-5mins
  6. Add in the sauce and noodles, stirring well, and cook for a further 2-3 minutes
  7. Serve hot, topped with spring onion, bean sprouts and shredded coriander