This delicious, aromatic pad thai is packed with charred roasted broccoli, crunchy cashew nuts, pickled peppers, and pak choi. All this goodness is tossed with tender rice noodles, and is topped with chilli flakes, spring onion and a squeeze of lime!
Serving guide
Choose your portion size.
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 1-2 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 2-3 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of Lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining Lime wedges. Tuck in!
Rice Noodles - 50g
Cashew Nuts - 10g
Pak Choi - 200g
Broccoli Florets - 150g
Spring Onion - 1
Pad Thai Dressing - 52.5ml
Pickled Bell Peppers - 50g
Lime - 1
Dried Chilli Flakes - 2,5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 1-2 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 2-3 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of Lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining Lime wedges. Tuck in!
Rice Noodles - 100g
Cashew Nuts - 20g
Pak Choi - 400g
Broccoli Florets - 300g
Spring Onions - 2
Pad Thai Dressing - 105ml
Pickled Bell Peppers - 100g
Lime - 1
Dried Chilli Flakes - 5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 2-3 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 3-4 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of Lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining Lime wedges. Tuck in!
Rice Noodles - 150g
Cashew Nuts - 30g
Pak Choi - 600g
Broccoli Florets - 450g
Spring Onions - 3
Pad Thai Dressing - 157,5ml
Pickled Bell Peppers - 150g
Limes - 2
Dried Chilli Flakes - 7,5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 2-3 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 3-4 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of Lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining Lime wedges. Tuck in!
Rice Noodles - 200g
Cashew Nuts - 40g
Pak Choi - 800g
Broccoli Florets - 600g
Spring Onions - 4
Pad Thai Dressing - 210ml
Pickled Bell Peppers - 200g
Limes - 2
Dried Chilli Flakes - 10ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R305.42
for 4 servings · R76.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Rice Noodles needs 200 gAunt Caroline Long Grain Parboiled Rice 10 Kg 10 kg at R174.99 · 2% of packR3.50
-
Pak Choi needs 800 gBaby Pak Choi 200 g 200 g at R44.99 · 4.0× packsR179.96
-
Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Dried Chilli Flakes
- Pad Thai Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Broccoli & Cashew Nut Pad Thai?
The preparation time for Broccoli & Cashew Nut Pad Thai with pak choi & fresh lime is between 15 and 30 minutes.
What is the total time required to make Broccoli & Cashew Nut Pad Thai with pak choi & fresh lime?
The total time required to make Broccoli & Cashew Nut Pad Thai with pak choi & fresh lime is between 30 and 50 minutes.
How many servings does Broccoli & Cashew Nut Pad Thai provide?
4 servings
What are the main ingredients in Broccoli & Cashew Nut Pad Thai?
Broccoli Florets, Cashew Nut, Dried Chilli Flakes, Lime, Pad Thai Dressing, Pak Choi, Pickled Bell Peppers, Rice Noodles, Spring Onion
What is the nutritional information of Broccoli & Cashew Nut Pad Thai?
Calories: 624, Carbs: 92 grams, Fat: grams, Protein: 17 grams, Sugar: 32.7 grams, Salt: 1117 grams
How do I prepare Broccoli & Cashew Nut Pad Thai?
HEY, NOT PAD!: Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining lime wedges. Tuck in! RICE NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. ALL TOGETHER NOW: Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 1-2 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 2-3 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of lime zest, a squeeze of lime juice, and salt. CASHEW LATER!: While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways. WE WILL BROC YOU: Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
What should be prepared from my kitchen to make Broccoli & Cashew Nut Pad Thai?
Broccoli Florets, Cashew Nut, Dried Chilli Flakes, Lime, Pad Thai Dressing, Pak Choi, Pickled Bell Peppers, Rice Noodles, Spring Onion
How many calories does Broccoli & Cashew Nut Pad Thai have?
624 calories
How much fat content does Broccoli & Cashew Nut Pad Thai have?
grams