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Brussels Sprout Pad Thai

Love them or hate them? I'm definitely in the LOVE group for Brussels! If you are yet to be convinced, give this recipe a go - pairing them with these Thai flavours really does the sprout justice. Sometimes veg just needs a bit of perking up to make you fall in love!

This recipe is great for using up leftovers on Boxing Day, or cook some fresh if you don't have any cooked to hand.

Tip. To make this gluten free, use tamari sauce instead of soy.


250g flat rice noodles

1tbsp soy sauce

juice of 2 limes

2tsp coconut sugar or soft brown sugar

2tbsp coconut oil

1 garlic clove, finely chopped

2 spring onions, finely sliced

1 red chilli, finely sliced

200g cooked Brussels sprouts, sliced

100g beansprouts

30g cashew nuts or peanuts, chopped

lime wedges, to serve


  1. Put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside.

  2. Mix together the soy/tamari sauce, lime juice and sugar.

  3. Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the sprouts for about 2 mins, then add the noodles and beansprouts and fry for 1 min more.

  4. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls.

  5. Scatter with the nuts and serve with lime wedges to squeeze over.


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