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Pad Thai Jay with Lime and Sesame Recipe




  • 1tbsp sunflower oil
  • 1 small red chilli, finely chopped
  • 6 florets of long-stem broccoli
  • generous handful of kale
  • 10 sugar snap peas
  • 8tbsp light soy sauce
  • 2 packs soft cooked noodles (egg-free)
  • 1 spring onion (scallion), finely sliced
  • handful of fresh coriander (cilantro), finely chopped
  • 1tbsp peanuts, roughly crushed
  • 1tbsp sesame seeds
  • 1 unwaxed lime


Heat the oil in a wok over a high heat until smoking hot.

In the meantime, trim any tough stems from the broccoli and kale.

Add the chilli, broccoli, kale, and sugar snap peas to the wok and stir-fry for 3-4 minutes.

Spoon in the soy sauce and stir through. Then add the noodles and continue to stir fry for 2-3 minutes, being careful not the break the noodles. Cook until all the ingredients are coated in soy sauce and the vegetables are crisp and bright.

Remove the wok from the heat and stir the spring onion and coriander through the mix. Scatter the peanuts over with the sesame seeds.

Recipe courtesy of 15 Minute Vegan by Katy Beskow. Photography: Dan Jones (Quadrille)


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