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Thai Inspired Veggie Noodle Stir-Fry

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
355 kcal
Protein
: 
15.3g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Peanut
  • Wheat
  • Cereals containing gluten
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Leek

100 grams

Pad Thai Paste

150 grams

Sliced Mushrooms

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

80 grams

Sugar Snap Peas

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ unit(s)

Lime

Not included in your delivery

50 milliliter(s)

Water

Energy (kJ)1484 kJ
Energy (kcal)355 kcal
Fat8.2 g
of which saturates1.5 g
Carbohydrate55.2 g
of which sugars6.5 g
Dietary Fibre7.8 g
Protein15.3 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 ¼ 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.

2

When the saucepan of water for the noodles is boiling, stir in the noodles and cook for 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.

3

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.

4

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. Continue cooking until piping hot, 1-2 mins.

5

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.

6

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!

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