Known for its street food, Thailand’s most famous gastronomic export uses fish sauce for that zingy flavour. However, our version of Pad Thai brings plant based possibilities with plenty of fresh veg and spices.

Fill your home with freshness and maybe eat-on-the-street, as you replicate this Thai favourite.

And don’t forget to share the recipe with any friends who are missing these exotic flavours, too!

Ingredients (Serves 2)

200g Thai flat rice noodles

1 red chilli

1 red pepper

1 lime

2 garlic cloves

25g roasted peanuts

80g Tenderstem broccoli

120g butternut squash cubes

15g tamarind paste

8ml Sriracha hot chilli sauce

30ml soy sauce

20g red curry

15g fried onions

Method

Step 1: Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle. Add the butternut squash cubes to a bowl with the red curry paste and a drizzle of vegetable oil. Mix, then add to a tray. Put the tray in the oven for 15-20 mins or until cooked with a slight bite.

Step 2: While the butternut squash is cooking, add the Thai rice noodles to a bowl and cover with boiled water. Set aside for 12-15 min or until softened. Once softened, drain the noodles reserving a cup of starchy noodle water. Drizzle with a little vegetable oil (this prevents the noodles from sticking together!) and set aside.

Step 3: Meanwhile, deseed the red pepper[s] and cut into thin strips. Peel and finely slice (don’t chop!) the garlic. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot, add the sliced red peppers and sliced garlic with a pinch of salt and cook for 5-6 min or until softened.

Step 4: Cut the Tenderstem broccoli in half. Once the peppers have softened, add the halved Tenderstem broccoli with a splash of boiled water and cook for a 4-5 min or until the broccoli is cooked with a slight bite.

Step 5: Add the soy sauce to a bowl with the Sriracha hot chilli sauce (can’t handle the heat? Go easy!), tamarind paste and the juice of the lime[s]. Add 1 tbsp [2 tbsp] sugar and 1 tbsp [2 tbsp] water and stir it all together – this is your pad Thai sauce

Step 6: Crush the peanuts in their bag with a rolling pin. Slice the red chilli finely.

Step 7: Once the butternut squash cubes are done, add them to the pan and reduce the heat to low. Add the pad Thai sauce and stir through the drained noodles – this is your butternut squash pad Thai.

Top tip! Add a splash of the reserved noodle water if it’s looking a little dry

Serve the butternut squash pad Thai and garnish with the crushed peanuts, crispy fried onions and sliced red chilli (not a fan of spice? Just add a little!)

Enjoy!