• White leeks (approx. 1.25 kg)
  • Chinese cabbage (approx. 2 kg)
  • Coriander
  • Spring onion
  • Mushrooms (approx. 1.25 kg)
  • Soya sprouts (approx. 1 kg)
  • Grated carrot (approx. 1 kg)
  • 4 kg flat rice noodles, precooked
  • Vegetable cooking butter or olive oil
  • 1.6 kg Greenway 'Just like chicken' fillet pieces 

For the sauce

  • Ginger
  • Garlic
  • Lime juice
  • Ketschup
  • White natural vinegar
  • Brown sugar
  • Soy sauce
  • Water
  • Chilli sauce

For a non-vegan version : 20 eggs

For finishing

  • Roasted peanuts 50 g soya sprouts
  • Lime wedges
  • Not too spicy chilli
  • Crispy fried onions
  • Fresh coriander for fans

Pad thai

40 minutes

20 people


Make the sauce. Chop the ginger and garlic very finely and mix them in a small bowl with the lime juice and the remaining ingredients.


If you do not wish the pad thai to be vegan, you can first fry omelette in the wok with a dash of oil. Scoop the omelette out of the wok, cut into pieces or strips and set aside.


Put the fat in the wok and heat well. Fry the fillet pieces until nice and crispy. Then add the vegetable mix and wok it for about 6 minutes on high heat.


Now stir in the omelette strips, if necessary.

Step 5

Finally, add the pre-cooked noodles and sauce and mix well. Wok for a few more minutes.

Step 6

Top with chopped peanuts, some extra soya sprouts, lime wedges, chopped fresh chilli, the onions and some more fresh coriander.