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Vegan Pixie

Based in the South East near Brighton, Georgia Stait, known by her followers as The Vegan Pixie, is a massive foodie that loves to share her passion for plant-based food on Instagram. She lets her followers know her opinion on new supermarket and small company product releases as well as reviewing new vegan dishes available at restaurants. Aside from food she loves all things travel and fashion and shares vlogs and videos over on her YouTube channel. Make sure to head over to her Instagram @veganpixie_ and YouTube channel (Georgia Skye) to follow her adventures.

Video Description

Learn how to make vegan food from an expert, The Vegan Pixie. Having been vegan for many years, Georgia Stait knows all the tips and tricks for the simplest, most delicious vegan food.

Having spent summer 2018 in Thailand, and having the time of her life travelling and making memories, this Pad Thai is pure nostalgia for The Vegan Pixie. In this recipe, she uses The Vegetarian Butcher's 'What the Cluck' pieces so that you won't miss out on that ‘chicken’ texture.

With easy step by step instructions, this Pad Thai will become part of your weekly menu. 

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  • 1 pack of The Vegetarian Butcher ‘What The Cluck’ pieces
  • 2 tbsp oil
  • 1 large onion
  • 1 clove of garlic
  • 1/2 red chilli
  • 1 head broccoli
  • 1 red pepper
  • 2 handfuls of bean sprouts
  • 150g rice noodles
  • Handful of peanuts, roughly chopped
  • Lime wedges
  • For sauce:
  • 1/2 Lime
  • 3 tbsp syrup
  • 3 tbsp soy sauce
  • 1 tbsp miso paste


  1. Heat 1 tbsp oil in a frying pan on a medium heat, then chop the chilli, onion, brocilli and pepper and add them to oil, crush in one clove of garlic and fry for 10mins
  2. Create the Pad Thai sauce by adding all the sauce ingredients into a small bowl and mixing until completely combined
  3. Add noodles into pan on boiling water on a low heat and cook as packet instructs
  4. Add bean sprouts and sauce to frying pan with rest of vegetables and cook for 3 mins
  5. Plate everything up and serve with a wedge of lime and crushed peanuts