The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Chick'n Pad Thai with Pak Choi & Sugar Snaps
It's a much-loved Thai classic – turned vegan! You'll sizzle crispy plant-based chick'n with crunchy pak choi and sugar snap peas. Stir with brown rice noodles and a sticky peanut, tamari and maple syrup sauce. Sprinkle with coriander and spring onions for freshness. Don't forget lashings of lime!
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g sugar snap peas
- 1 tbsp maple syrup (maple syrup(100%))
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 spring onion
- 1 pak choi
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 457
Protein: 28g
Carbs: 51g
Fat: 14g
Ingredients
- 1 handful of fresh coriander (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g sugar snap peas (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 unwaxed lime (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 pak choi (use half)
- 2 spring onion
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
Nutritional Information
Calories: 460
Protein: 28g
Carbs: 51g
Fat: 14g
Vegan Chick'n Pad Thai with Pak Choi & Sugar Snaps
It's a much-loved Thai classic – turned vegan! You'll sizzle crispy plant-based chick'n with crunchy pak choi and sugar snap peas. Stir with brown rice noodles and a sticky peanut, tamari and maple syrup sauce. Sprinkle with coriander and spring onions for freshness. Don't forget lashings of lime!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & a small bowl
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 6-8 mins, turning occasionally, until golden. Season with salt and pepper
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Prep & soften the veg
- Meanwhile, trim and thinly slice the pak choi and spring onions. Halve the lime
- Add the pak choi, sugar snap peas, garlic paste and half the spring onion to the chick'n pan. Cook for 3-4 mins, until softened
Make the peanut sauce
- In the small bowl, mix the peanut butter with 1 tbsp hot water (1/2 tbsp for 1 person) to form a smooth paste, then stir in the maple syrup, tamari and the juice from half the lime
- Add the peanut sauce and 100ml water (50ml for 1 person) to the chick'n pan. Bring to a boil and simmer the sauce for 2-3 mins, until reduced
- Remove from the heat, then add the cooked noodles and half the coriander. Toss to combine, until the sauce clings to the noodles. Add a splash of water to loosen if it becomes too thick
Plate up
- Roughly chop the coriander
- Share the chick'n noodles between bowls, topped with the coriander and remaining spring onion. Serve with the remaining lime, cut into wedges
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