All The Greens Pad Thai

a plate of food
All The Greens Pad Thai Photography by Jason Ingram - Hearst Owned

Pad Thai is such a classic dish, but if you're craving more greens in your diet, this 'all the greens' version of the dish, from the Higgidy Clever with Veg cookbook, will give you a healthy dose.

Leafy greens, such as pak choi and spinach, are also full of anti-inflammatory properties - meaning this meal can boost your body's defences - so, say goodbye to that annoying spring cold.

If you fancy adding more protein simply cook salmon, chicken or tofu alongside this meal - adding to your daily protein quota.


  • 200g dried pad Thai noodles

  • 2 tablespoons sesame oil

  • 800g fresh green vegetables - such as 2 pak choi, each cut lengthways into 8 pieces

  • 3–4 spring onions, roughly chopped; a handful of asparagus spears, halved widthways and lengthways

  • a generous handful of Tenderstem broccoli and spinach

  • 150g beansprouts

  • Zest and juice of 2 unwaxed limes

For the sauce:

  • 3 tablespoons fish sauce, or vegan ‘fish’ sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons brown sugar

  • 1 tablespoon tamarind paste

  • 100ml hot vegetable stock

  • Pinch of dried chilli flakes

To serve:

  • Vegetable oil, for frying 4 eggs

  • A handful of salted peanuts

  • roughly chopped Coriander leaves(optional)

  • Dried chilli flakes(optional)


  1. Mix all the sauce ingredients together in a small bowl and set aside.

  2. Bring a large saucepan of water to the boil – add the noodles and cook for 2–3 minutes until tender. Drain and cool under cold running water to prevent the noodles from sticking together - set aside.

  3. Pour the oil into a large deep-frying pan or wok over a high heat. When hot add all the vegetables (except the beansprouts) and stir-fry for 3 minutes, until just wilting and catching in the high heat.

  4. Toss in beansprouts, cooked noodles, reserved sauce, lime zest and juice – mix well, then remove from the heat.

  5. Heat a little vegetable oil in a frying pan and fry the eggs over a high heat for 2 minutes, until crisp and brown around the edges, but the yolks are still runny.

  6. Divide the noodles between 4 shallow bowls, top each with a crispy fried egg, some peanuts, fresh coriander leaves and dried chilli flakes (if using).

This is an extract from Higgidy Clever with Veg by Camilla Stephens, RRP £26, Published by Mitchell Beazley, Hardback, Out 14 March. Photography by Jason Ingram.

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