Brussel Sprouts Pad Thai

Brussel Sprouts Pad Thai

A perfect healthy dish for Boxing Day, to use up leftover Brussel sprouts.

Recipe by Katie Rufus
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  • 250 g flat rice noodles

  • 1 tbsp soy sauce

  • 1 tbsp tamarind paste (or juice from 2 limes)

  • 1 tsp soft brown sugar

  • 1 garlic clove, thinly sliced

  • 2 spring onions, thinly sliced on a diagonal

  • 1 red chilli, sliced

  • 200 g cooked Brussels sprouts

  • 100 g beansprouts

  • 30 g cashews, peanuts, or any other nuts you might have), roughly

  • lime wedges, to serve

  • a few coriander leaves, to serve


  • First, put the noodles in a large bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside.
  • In a bowl, mix the soy sauce, tamarind or lime juice and brown sugar.
  • Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked sprouts for around 2 mins.
  • Add the noodles and beansprouts and fry for 1 min more. 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.
  • Scatter with the nuts and serve with lime wedges and coriander leaves.

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