HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Inspired Veggie Noodle Stir Fry
Thai-Inspired Veggie Noodle Stir Fry

Thai-Inspired Veggie Noodle Stir Fry

with Bok Choy and Sugar Snap Peas

Family Friendly
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Inspired by the sour, spicy and sweet flavours of Thai cuisine, our veggie noodle stir fry is guaranteed to keep weeknight dinners exciting.

Allergens:EggCereals containing GlutenSoyaPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Pepper

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 punnet(s)

Sliced Mushrooms

1 unit(s)

Pak Choi

1 pack(s)

Sugar Snap Peas

1 unit(s)

Garlic Clove

½ unit(s)


2 sachet

Pad Thai Paste

(ContainsCereals containing Gluten, Soya)

1 pot(s)

Salted Peanuts


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1807 kJ
Energy (kcal)432 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate71 g
of which sugars21.0 g
Protein18 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Trim the root and the dark green leafy part from the leek. Slice into rounds about ½ cm thick. Halve the pepper and discard the core and seeds. Slice into thin strips. Bring a saucepan of water up to the boil with 0.25 tsp of salt for the noodles. Chop the sugar snaps into 1cm pieces, trim the bok choy, slice in half lengthways then slice widthways into 3cm pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and chop into wedges.


When the water for the noodles is boiling, stir in the noodles and cook until tender, 4 mins. Drain the noodles in a sieve. Heat a splash of oil in a large frying pan or wok over high heat. Add the mushrooms, leek and pepper to the pan. Cook until browned and softened, 5-6 mins, stirring occasionally.


When the leeks, peppers and mushrooms are ready, lower the heat to medium. Add the garlic, bok choy and sugar snaps. Stir and cook until the bok choy has softened, 1-2 mins.


Add the pad Thai paste and water (see ingredients for amount) and bring to a bubble. Add the noodles and use tongs to make sure the noodles are coated in the sauce and continue cooking until piping hot, 1-2 mins.


Meanwhile, transfer the peanuts to a freezer bag and use the bottom of a saucepan to smash them to a fine powder. Mix the lime zest through the noodles. Season to taste with salt and pepper and get ready to serve.


Share the noodles and veggies between your plates. Don't leave any sauce behind. Finish with a generous sprinkle of the smashed peanuts and a lime wedge for squeezing over. Enjoy!