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To Prep:

  • Onions 100.0 g
  • Ginger, Grated 10.0 g
  • Garlic 6.0 g
  • Red chilli 3.0 g
  • 250g Portabellini Mushrooms
  • 180g Whole Baby Mushrooms
  • 250g White Mushrooms
  • Broccoli 300.0 g
  • Onions, spring 100.0 g
  • Noodles, egg 400.0 g

To Cook:

  • Oil, Sunflower 50.0 ml
  • 50g Basil Pesto
  • Sugar, Brown 30.0 g
  • Fish sauce (Chinese) 10.0 ml
  • Fresh lemon juice 10.0 ml
  • 200g Bok Choy



  1. To Prep:

    10 minutes
    • Slice the onions half-moon style.
    • Clean and thinly slice the ginger.
    • Clean and slice the garlic.
    • Deseed and slice the red chillies.
    • Cut the portabellini mushrooms, white mushrooms and broccoli in half.
    • Cut the spring onions diagonally.
    • Cook the noodles as per the packaging instructions.
  2. To Cook:

    20 minutes
    • Heat some of the oil, and fry off the onions, ginger, garlic and red chillies for 1 minute. Remove from the pan.
    • Add some more oil to the pan, and fry the mushrooms in batches, then add to the onion mixture.
    • To make the sauce, mix together the basil pesto, Knorr Soya Sauce, brown sugar, fish sauce and lemon juice.
    • Add some more oil to the pan, fry the broccoli stems and bok choy, then add a little of the sauce at a time.
    • Add all the vegetables back into the pan and mix together.
  3. To Serve:

    • Add the remaining sauce and toss through the pad Thai noodles or egg noodles.