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 Wide Brown Noodles & Stir-fried Veg
It's a much-loved Thai classic made vegan. You'll sizzle golden plant-based chick'n with crunchy veg like green peppers and mangetout. Stir through a moreish sauce of peanut, maple, tamari and zingy lime. Complete the dish with spring onions to give it all a lift.
Ready in 20
High protein
Low sat fat
Family classics
Serving size
Ingredients
- 160g mangetout
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 unwaxed lime
- 2 tbsp maple syrup (maple syrup(100%))
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 3 spring onion
- 2 pepper
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 493
Protein: 25g
Carbs: 52g
Fat: 18g
Vegan Chick'n Pad Thai with Wide Brown Noodles & Stir-fried Veg
It's a much-loved Thai classic made vegan. You'll sizzle golden plant-based chick'n with crunchy veg like green peppers and mangetout. Stir through a moreish sauce of peanut, maple, tamari and zingy lime. Complete the dish with spring onions to give it all a lift.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a large frying pan, a small bowl, a sieve & a measuring jug
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chick'n and cook for 6-8 mins, turning occasionally, until golden. Season with pepper. Once golden, remove from the pan and set aside
Make the peanut sauce
- In the small bowl, mix the peanut butter with 2 tbsp hot water, until smooth. Add the maple syrup, tamari, juice from 1 lime and 75ml water and stir well to combine
Cook the noodles & veg
- Thinly slice the peppers and spring onions
- Bring the large saucepan filled with salted water to a boil. Once hot, add the noodles, gently separate with a fork, and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Meanwhile, reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper, mangetout and half the spring onion and cook for 4-5 mins, until softened. Season with salt and pepper
Build the pad thai
- Add the cooked noodles and chick'n to the veg pan. Pour over the peanut sauce and toss to combine. Simmer for 1 min, until piping hot. Add a splash of water if it's a little thick. Season with salt and pepper to taste
Finish & plate up
- Quarter the remaining lime
- Serve the chick'n pad thai into bowls. Scatter over the remaining spring onion and garnish with the lime wedges
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