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Pad Thai style courgetti

Pad Thai style courgetti


Try replacing some of the noodles with courgette ribbons in this easy Pad Thai recipe for extra colour and texture.

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1403kj 335kcal
  • Fat
    Med 23%
  • Saturates
    Low 16%
  • Sugar
    Low 9%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 1 tbsp Co-op vegetable oil
  • 1 onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 5cm ginger, grated
  • 320g pack Co-op mixed vegetable stir fry
  • 2 courgettes, spiralised
  • 250g pack fresh Co-op egg noodles
  • 150g pack cooked Co-op king prawns
  • 1 tbsp Co-op reduced salt dark soy sauce
  • ½ tbsp Co-op toasted sesame oil
  • 4 Co-op British free range eggs
  • 20g Co-op roasted and salted peanuts, chopped
  • ¼ x 25g pack coriander, leaves only
  • Lime wedges, to serve


  1. Heat ½ tbsp of the oil in a wok or large frying pan over a high heat and cook the onion, chilli, garlic and ginger for 3 mins. Add the stir fry veg and the courgette, then cook for 2 mins more. Stir in the noodles and prawns, then cook for a further 3 mins, until completely warmed through.
  2. Remove the pan from the heat and add the soy sauce and toasted sesame oil.
  3. Heat the remaining oil in a large frying pan and fry the eggs for 3-4 mins, or until they're cooked to your liking.
  4. Divide the noodles between serving bowls and top each one with an egg. Sprinkle over the nuts and coriander, then serve with the lime wedges.

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