Pad Thai Recipe with Broccoli

Broccoli pad thai

  • serves 4
  • Easy

Make broccoli the star of this easy stir-fry recipe. Pad thai is quick to make for an easy midweek meal on the table in 25 minutes


*This recipe is gluten-free according to industry standards



  • flat rice noodles 200g
  • fish sauce 2 tbsp
  • tamarind paste 2 tbsp
  • soft light brown sugar 1 tbsp
  • vegetable oil 2 tbsp
  • broccoli 1 large head, cut into florets, stem chopped
  • spring onions 3, chopped
  • garlic 3 cloves, finely chopped
  • bird's-eye chillies 2, finely chopped
  • eggs 2, beaten
  • roasted peanuts a handful, chopped
  • coriander a handful, roughly chopped
  • lime 1, cut into wedges, to serve


  • Step 1

    Cook the noodles in a pan of lightly salted boiling water following pack instructions, drain, then cool under cold running water and drain again really well.

  • Step 2

    In a small bowl, mix the fish sauce, tamarind paste and sugar with 2 tbsp of boiling water, and stir to dissolve the sugar.

  • Step 3

    Heat the vegetable oil in a wok until hot, then cook the broccoli, tossing, for 4-5 minutes or until really charred. Pour in 50ml of water and cook until the water has evaporated. Turn the heat down, add the spring onions, garlic and chilli, and cook for 2 minutes. Make a well in the middle of the vegetables and drop in the beaten egg. Leave it to set, then roughly chop it up with a spoon in the pan and stir it through the vegetables. Tip in the sauce and noodles, and toss everything together for several minutes.

  • Step 4

    Divide between plates, then scatter over the peanuts and coriander, and serve with lime wedges to squeeze over.

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Nutritional Information

  • Kcals 378
  • Fat 12.3g
  • Saturates 1.9g
  • Carbs 50.8g
  • Sugars 7.5g
  • Fibre 6.1g
  • Protein 12.9g
  • Salt 1.9g