The BBC Good Food logo
A bowl serving Brussels sprouts pad Thai

Brussels sprouts pad Thai

By
Rating: 4 out of 5.13 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Vegans will love this pad Thai that you can make on Boxing Day to use up leftover Brussels sprouts. You could also cook the dish using fresh sprouts

  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal248
fat15g
saturates2g
carbs21g
sugars6g
fibre4g
protein5g
salt0.7g
Advertisement

Ingredients

Method

  • STEP 1

    First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar.  

  • STEP 2

    Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.

Goes well with

Recipe from Good Food Vegetarian Christmas, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content