Rainbow Vegetarian Pad Thai with Crispy Noodles


A Pad Thai dish that is nut free and school box friendly as Chang’s Original Fried Noodles are used instead of peanuts for that special Pad Thai crunch!



  • 250g Chang’s Thai Style Rice Noodles
  • 1 green zucchini, spiralised or sliced into ribbons
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 tbs Chang’s Sesame oil


  • 3 tbs Chang's Soy Sauce
  • 1 tbs rice vinegar
  • 1 tbs maple syrup
  • 1 tsp fish sauce
  • 1 tsp sriracha chilli sauce


  • 3 green onions, sliced on the diagonal
  • 1 pkt Chang's Original Fried Noodles
  • Juice of 1 lime


  1. Prepare noodles according to packet instructions. Do not over boil.
  2. Prepare sauce by adding all ingredients to a bowl and whisk together. Set aside.
  3. Add to wok sesame oil and onion and stir fry for 2 minutes then add the carrots and both capsicum to the wok and further stir fry for 2 minutes. Finally, add the zucchini and combine for only one minute. Remove from wok onto a plate and set aside.
  4. Add the prepared noodles to wok and pour the prepared sauce over the noodles. Stir fry for 1-2 minutes or until the noodles have absorbed the sauce.
  5. Once absorbed add the vegetables back into the wok. Combine with the noodles. Turn off heat and add the green onions, lime juice and fried noodles to garnish. Combine and serve immediately.

Perfecting the look