Veggie Pad Thai Salad with Chicken Style Pieces

Easy vegan vegetable Pad Thai salad with protein-packed Chicken Style Pieces, lots of colorful veggies and a simple 3-ingredient sauce! 

20 minutes

4 persons


  • 1½ tbsp soy sauce
  • 1½ tbsp sweet chili sauce
  • 2 tsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 2 large carrots, spiralized
  • 1 medium-large zucchini, spiralized
  • 1 cup shredded purple cabbage
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • lightly salted roasted peanuts, chopped
  • 280 gram Chicken Style Pieces

Stir-fry the Chicken Stylie Pieces from frozen for about 4 minutes. Make the sauce: Add the soy sauce, sweet chili sauce and rice wine vinegar to a small bowl and stir to combine. Set aside. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil followed by the carrot and zucchini noodles. Cook them stirring occasionally until just barely tender, about 2 minutes. Drain of any excess liquid and put them in a large bowl. Pour the sauce on top, then gently toss to combine. Taste and season with sea salt, if necessary. Garnish with chopped peanuts. Enjoy!


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