Peanut pad thai with Oumph! Chunk


Quick and easy, crunchy stir-fry. We forgot how much we loved edamame beans!

Prep time:  10 mins
Cook time:  25 mins 
Serves: 4

Nutritional information (per serving)

 kcal fat sats carbs protein fibre
266 5g 0.8g 22.5g 22.8gg 10g



 Ingredients:  Method:

 - 280g Oumph! Chunk – cut into small pieces and seasoned with salt & pepper

 - 1/3 uncooked quinoa

 - 2/3 cup water

 - 1/3 cup powdered peanut butter 

 - ¼ cup unsweetened almond milk

 - 2 tbsp soy sauce

 - ½ table spoon of honey 

 - 1 tsp apple cider vinegar 

 - 3 cloves garlic – minced or crushed

 - 1 chilli – finely chopped (or ¼ tsp of chilli powder)

 - 1 yellow pepper – finely sliced

 - 1 red onion – finely sliced

 - 1 pack of edamame beans

 - 1 tbsp sesame oil

 - Crushed Peanuts – who doesn’t want to be fancy

  1. On a high heat, add quinoa to the pan along with the water, bring to the boil, cover and reduce the heat until water has disappeared, roughly 10-15 minutes. Fluff the quinoa with a fork.

  2. While the quinoa is cooking, make your sauce, tip the peanut butter powder, almond milk, soy sauce, honey, vinegar, chilli and garlic into a bowl.

  3. On a medium heat, add the oil and cook the onions until they soften, add the peppers and beans and cook for a couple of minutes.

  4. Add in the Chunk pieces along with the sauce, stir in, cook for 7-8 minutes. Tip in the quinoa and stir in until all covered, reducing the heat.

  5. Serve with a garnish of crushed peanuts or cashes and a sprinkle of hot sauce if you’re feeling daring. Enjoy.


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