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Quorn Pad Thai With Vegetarian Chicken Fillet Pieces

Try our vegetarian take on a Thai classic - this veggie Pad Thai recipe uses our succulent NEW Quorn Vegetarian Chicken Fillet Pieces, colourful vegetables and wide rice noodles, which all come together with egg, tamarind, soy and lime juice to pack a fragrant punch.

Sprinkle this delicious meat-free Fillet Pieces dish with Thai basil, coriander and peanuts to serve.

This delicious veggie Pad Thai recipe works any night of the week and is super easy & quick to make. At just 300 cals per portion and ready in under 20 minutes, this will be your new favourite takeaway at home. Trust us when we say meat eaters will not believe this isn’t chicken.

Made with Quorn Vegetarian Chicken Fillet Pieces

High in Protein

Low in Saturated Fat

No Soy

High in Fibre

Gluten Free


For the Pad Thai…

  • 2 packs Quorn Vegetarian Chicken Fillet Pieces (350g)
  • 150g wide rice noodles
  • 2 tsp sesame oil
  • 3 garlic cloves, sliced
  • 1 red chilli, de-seeded and sliced
  • 4 spring onions, sliced
  • 3 leaves Chinese or savoy cabbage, shredded
  • 1 small carrot, thinly sliced into matchsticks
  • 2 eggs
  • 2 tbsp tamarind sauce
  • 2 tbsp low salt soy sauce
  • 3 limes, juice only
  • 75g beansprouts

To serve…

  • 2 limes
  • A handful of Thai basil leaves
  • A handful of coriander leaves
  • 1 tbsp peanuts, chopped (optional)


For the Pad Thai…

  1. Place the noodles in a bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse under cold water. Set to one side.
  2. Heat a non-stick wok over a high heat. Add the sesame oil. Stir fry the Quorn Chicken Fillet Pieces, garlic, chilli, spring onions, shredded cabbage and carrot over a high heat for 5 minutes tossing the ingredients to evenly cook.
  3. Beat the eggs in a small bowl. Push the ingredients to one side of the wok. Pour the egg into the wok and lightly scramble using a spatula. Combine with the other ingredients in the wok.
  4. Mix the tamarind sauce, soy sauce and lime juice in a small bowl. Add to the wok and cook for 1 minute. Add the noodles and toss to combine.
  5. Remove from the heat and add the beansprouts.

To serve…

  1. Slice the remaining limes in half. Heat a small non-stick frying pan over a high heat and place the limes cut side down in the pan for 2 minutes to char.
  2. Divide the Pad Thai between 4 bowls. Garnish with Thai basil leaves, coriander leaves, chopped peanuts and charred limes.

Chefs tip

Swap the wide rice noodles in this recipe for rice or alternative noodles if preferred!

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