This Vegan Pad Thai is so quick and simple to prepare. It’s packed full of flavour and a colourful array of wholesome rainbow vegetables, and it only takes 15 minutes to make!
We are vegetarians that try and eat vegan 80% of the time in order to stay fit and healthy. One of my favourite vegan dishes to make is Pad Thai because it’s just so easy to substitute the non-vegan ingredients for extra vegetables and omit the fish sauce.
Pad thai (or Phad Thai) is a stir-fried rice noodle dish commonly served as a street food in Thailand. When my husband visited Thailand he told me he ate it by the bucket load and whenever I cook a Pad Thai he tells me the smell of the kitchen instantly takes him back to the hot and sweaty streets of Thailand. I’m kind of taking that as a compliment to my culinary skills and not a hint that our kitchen stinks…
Vegan Pad Thai is the perfect mid-week dinner because it’s so unbelievably quick plus it’s a really well balanced and healthy meal. I added a few lightly fried Gyozu dumplings on the side for a treat which is totally optional, of course. You can sub the vegetables for whatever you have in the fridge swapping out different coloured peppers, adding mushrooms or shredded cabbage. It’s that versatile. Just do whatever works for you.
Are you ready to get this tasty and delicious dish on your table in 15 minutes?
Hello salty, spicy, crunchy, sweet awesomeness!
- 200 g dry rice noodles (For pre-cooked noodles follow the instructions on the packet)
- 2 tbs groundnut oil
- 2 carrots shaved into ribbons with a veg peeler
- 130 g baby corn
- 100 g purple sprouting broccoli (any broccoli will do!)
- 1 handful curly kale
- 250 g pak choi sliced in half down the middle
- 75 g mangetout sliced in half
- 1 red onion sliced
- 1 yellow pepper sliced
- 50 g unsalted peanuts blitzed or crushed
- 1 lime cut into 4 wedges
- 1 handful corinader (cilantro)
- 2 cloves garlic finely sliced
- 1 red chilli finely sliced
- 6 tbs tamarind
- 2 tbs tamari
- 1 tbs soy sauce
- 2 tbs maple syrup
- Prepare the noodles as per the instructions on the packet.
- Once the noodles are cooked drain them, rinse in cold water and set aside.
- Prepare veg by peeling the carrots, slicing the onion and pepper into thin strips and cut the mangetout in half. Slice the larger leaves from the pak choi and cut the pak choi hearts in two down the middle.
- Heat a tablespoon of oil in a wok or large frying pan until smoking hot. Add the vegetables and stir-fry for two to three minutes. Once cooked, transfer to a bowl and set aside.
- Add all the sauce ingredients to a jar and shake to combine. If you don't have a jar handy add all ingredients to a bowl and whisk with a fork to combine.
- Heat another tablespoon of oil in the wok and add the drained noodles. Add the sauce and heat through for 1 minute.
- Add the vegetables to the wok and toss everything together with tongs for a minute or so.
- Divide between 4 plates and add the blitzed peanuts, lime wedges and coriander on top
- You can use white or brown rice noodles for this recipe
- Substitute any of the vegetables for whatever you have in the fridge
- Don't overcook or it will be too soggy, cook it for two minutes less than you usually would for an authentic crunchy Pad Thai with just the right amount of 'sticky'
If you love vegan food, why not check out this amazing vegan bolognese with a walnut pesto and heritage tomatoes. It is way BETTER than the traditional version, I promise!