A bowl serving Brussels sprouts pad Thai

Brussels sprouts pad Thai

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Prep: 15 mins Cook: 10 mins

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal248
  • fat15g
  • saturates2g
  • carbs21g
  • sugars6g
  • fibre4g
  • protein5g
  • salt0.7g
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Ingredients

  • 250g flat rice noodles (check the packet to make sure they’re vegan)
  • 1 tbsp soy sauce or tamari
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp tamarind paste (or 2 limes, juiced)
  • 2 tsp palm sugar (or soft brown sugar)
  • 2 tbsp vegetable oil
  • 1 garlic clove, thinly sliced
  • 2 spring onions, thinly sliced on a diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, sliced
  • 200g charred Brussels sprouts left over from Christmas Day, or cook from raw
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 100g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 30g salted peanuts (or any other nuts you might have), roughly chopped, to serve
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

  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, 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.

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