Pad Thai inspired vegan noodle bowl with edamame

From Suze Morrison’s latest round of recipes for The Watercress Company for World Vegan Day. Give this vegan pad Thai a try.

Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes


300g Flat Rice Noodles, soaked in cold water for 2 hours
2 tbsp Rapeseed oil
10g Chives, finely chopped
6 Spring Onions, finely chopped
3 Carrots, shaved into ribbons
200g Frozen Edamame, defrosted
100g Beansprouts
2 Courgettes, cut into ribbons
1 tbsp Minced Ginger
2 tsp Minced Garlic
Large Handful Mangetout
2 tsp Smoked Chilli Powder
3 tbsp Tamarind Paste (brands vary in acidity so taste and adjust accordingly)
3 tbsp Soy Sauce
50ml Chilli Oil
2 tbsp Maple Syrup
50g Watercress
50g Crushed Toasted Peanuts, Lime & Coriander to serve


  1. Drain the noodles and rinse thoroughly, set aside.
  2. Heat the oil in a large wok over a high heat. Add the spring onions and cook 1-2 minutes or until softened and beginning to crisp.
  3. Meanwhile mix the tamarind, smoked chilli powder, soy, chilli oil and maple in a bowl and set aside.
  4. Add the beansprouts, carrots, mangetout, courgettes, ginger, garlic and edamame to the pan and fry, agitating with a spatula constantly.
  5. Mix in the edamame and move the vegetables to the side of the wok. Pour in the tamarind mixture and cook for 30 seconds before mixing through the cooked noodles.
  6. Add the chives and watercress and mix through to heat.
  7. Taste, it should be sweet, sour and firey with a chilli kick.
  8. Serve straight away garnished with peanuts and coriander and lime wedges to serve.


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© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi