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Brussel Sprout Pad Thai


1 package flat rice noodles

1tbsp gluten-free soy sauce

Juice of 2 limes

2 tsp. coconut palm sugar

2 tbsp. refined coconut oil

1 garlic clove chopped

2 spring onions finely chopped

1 red chili - sliced

200 g/2 cups brussel sprouts - sliced

100g/1 cup bean sprouts

Garnish: chopped peanuts and lime wedges


  • Lightly steam or roast brussel sprouts and set aside.

  • Place noodles in large heatproof bowl and cover with boiling water. Leave sit for 10 minutes until noodles are tender, drain and rinse with cold water. Set aside.

  • Combine soy sauce, lime juice and coconut sugar.

  • Heat the oil in a large frying pan or wok. Stir fry onion, garlic, chili and cooked brussel sprouts for about 2 - 3 minutes. Then add noodles and beansprouts and cook for another minute.

  • Pour the sauce over the stir fry making sure to coat well. Once everything is heated through, separate into four bowls.

  • To serve - garnish with chopped peanuts and lime wedges.

Enjoy! xx

Recipe adapted from Zest4life

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