Deliciously Ella’s Pad Thai Recipe

Click to rate
(525 ratings)
Sending your rating
serves: 2
Skill: easy

Deliciously Ella Every Day by Ella Woodward, out now published by Yellow Kite, £20. © Ella Woodward 2016.  Photography © Clare Winfield.


  • For the noodles:
  • 2 large courgettes
  • 2 large carrots
  • 100g buckwheat noodles
  • 1 red pepper, cut into very thin strips
  • handful sesame seeds
  • 30g cashew nuts
  • 10g fresh mint leaves, finely chopped
  • For the sauce:
  • 8tbsp olive oil
  • 15g fresh coriander
  • 3tbsp almond butter
  • 2tbsp tahini
  • 1tbsp maple syrup
  • 1tbsp tamari
  • juice of 1 lemon
  • 3 garlic cloves, crushed
  • 1tsp cayenne pepper


  • Peel the courgettes, then use a vegetable peeler to peel the flesh into strips around the core – I normally discard the seedy centres, as they’re hard to peel. Do the same with the carrots.

  • Cook the noodles according to the packet instructions.

  • Meanwhile, make the sauce. Simply place everything into a blender or food processor with 9tbsp water and whizz until smooth.

  • Once the noodles have cooked, drain and let them cool for a few minutes.

  • Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.

Top Tip for making Deliciously Ella’s Pad Thai

For a lighter salad, skip the buckwheat noodles and use an extra courgette and carrot instead.

Click to rate
(525 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular