*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.

• This vegetarian dish uses a classic green Thai sauce along with a very interesting meat alternative – beancurd sticks. These are made from the skin that forms on the surface of boiled soy milk, and have an unusual texture (slightly chewy but delicious). Beancurd sticks are great for vegetarians as they are packed full of protein. The beancurd sticks are soaked for 6 hours, before being sliced into chunks
• The green Thai sauce is made by combining coconut milk with tamari, lemongrass puree, tamarind paste, ginger puree and green Thai paste. This is made from a combination of green chilli, onion, garlic, lemongrass, galangal and kaffir lime leaves to add an authentic Thai background flavour. We also add green peppers to the sauce to give it its distinct green colour!
• After gently cooking the sauce, we add lime leaves and coriander to add freshness to the sauce. Our chefs lightly fry sliced yellow and red peppers, and mix these with green beans and baby sweetcorn to add some bite and texture to the dish. This dish is great for meat-eaters too! Serve with our jasmine rice for vegetarians or as part of a Meat-Free Monday