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To Prep:

  • Onions 100.0 g
  • Ginger 10.0 g
  • Garlic 6.0 g
  • Red chilli 3.0 g
  • Portobellini mushrooms 250.0 g
  • Whole baby mushrooms 180.0 g
  • White mushrooms 250.0 g
  • Broccoli 300.0 g
  • Spring onion 100.0 g
  • Noodles (egg or Pad Thai) 400.0 g

To Cook:

Delicious and easy Thai vegetable stir fry made with colourful mixed vegetables. Flavoured with a garlicky, sweet and zesty sauce made with basil pesto and Knorr Professional Soya Sauce.



  1. To Prep:

    1. Slice the onions half-moon style.
    2. Clean and thinly slice the ginger.
    3. Clean and slice the garlic.
    4. Deseed and slice the red chillies.
    5. Cut the portobellini mushrooms, baby mushrooms, white mushrooms and broccoli in half.
    6. Cut the spring onion diagonally.
    7. Cook the noodles as per the packaging instructions.
  2. To Cook:

    1. Heat some of the oil, and fry off the onions, ginger, garlic and red chillies for 1 minute. Remove from the pan.
    2. Add some more oil to the pan, fry the mushrooms in batches, and then add to the onion mixture.
    3. To make the sauce, mix together the basil pesto, Knorr Professional Honey & Soy Sauce, brown sugar, fish sauce and lemon juice.
    4. Add some more oil to the pan, fry the broccoli and bok choy, then add a little of the sauce at a time.
    5. Add all the vegetables back into the pan and mix together.
  3. Chef’s Tip:

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