Coconut Pad Thai Noodles

  • 20MINS
  • 10MINS
  • 308KCAL

Pad Thai is one of the most well-known Thai street-food dishes. The sweetness of coconut milk, tang of tamarind and lime, and the salty, umami fish sauce combine to make a really flavourful noodle dish. We've kept ours veggie, using edamame beans for some extra protein.

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Coconut Pad Thai Noodles

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap This

If you can't find vegetarian fish sauce, replace it with 1 tablespoon of light soy sauce. Swap the rice noodles for egg noodles (adjusting the calories as necessary), and you can swap the coconut dairy-free milk alternative for coconut milk, but bear in mind it will increase the kcal.

It was so easy to follow and very quick to cook.
I used broad beans (skins off) as I had not got any edamame and no Pak Choi so used water chestnuts. The flavours were delicious.
Such an easy recipe but full of healthy vegetables. So tasty
Once all the delicious vegetables are chopped up, this recipe is very quickly and easily put together and cooked. The addition of a few chopped salted peanuts gives it a lovely crunch.
Sauce swaps
I swapped the tamarind and fish sauce for some Henderson's relish. Just as good

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‘A taste sensation with peanut crunch appeal.’

Judith Dornan

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