Fresh veggies, a tasty sauce and comforting noodles make this Vegan Pad Thai a treat any day of the week!
I first published this recipe back as a Meatless Monday feature back in 2015, and it is still a family favourite. With a mild but flavourful sauce, fresh, lightly cooked, nutrient filled veggies, and protein packed peanuts, my Vegan Pad Thai can fit easily into your healthy eating plan.
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Vegan Pad Thai is quick and easy to put together, and is particularly good for those warm summer nights when you don’t want to be spending ages in a hot kitchen. It’s also perfect for Meatless Monday!
Vegan Pad Thai for Meatless Monday
Meatless Monday is about more than just going without meat one day a week. It’s about the practice of being mindful that every meal we eat is important, and that cutting back on meat and fish can help us to achieve a healthier world, a healthier body – and a healthier budget!
Eating vegetarian or vegan food isn’t about leaving something out or missing something, it’s about enjoying really delicious food that is good for you too, like this yummy Vegan Pad Thai Recipe.
Vegan Pad Thai Recipe
My Vegan Pad Thai recipe was inspired by a recipe in a grocery store leaflet, from Waitrose. They shared a vegan pad Thai recipe that sounded delicious but there were things about it I just wasn’t sure of – among which was the inclusion of bean sprouts. I wondered if I could tweak the recipe to make an homage to a Pad Thai, that while not strictly authentic, was authentically delicious. I also wanted to explore a gluten free option.
The recipes came together quickly and I was seriously pleased with the results. Packed full of veggies and studded with deliciously crunchy peanuts, my Vegan Pad Thai was a real hit with my family. Seriously quick and easy to prepare, it has become a favourite meal in our house any day of the week!
- 2 tablespoons mild olive oil or other flavourless oil
- ¼ cup crunchy organic peanut butter
- ¼ cup boiling water
- 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
- 2 tablespoons soy sauce (light if you are watching your salt or tamari or coconut aminos for a gluten free option)
- 2 tablespoons light brown sugar, packed
- 7 ounces dried medium rice noodles, or gluten free noodles of your choice
- 1 green cabbage, finely shredded (I like to use pointed or 'sweetheart' cabbage)
- 1 red pepper, finely sliced
- 4 medium carrots, finely grated
- ½ cup peanuts, finely chopped, divided
- Bring a large pot of water to the boil.
- Heat the 2 tablespoons of oil in a large frying pan or wok over medium heat. Don't leave the pan unattended while the oil heats up.
- Meanwhile, mix the boiling water and the peanut butter together.
- Add the lime juice, soy sauce and sugar and blend thoroughly.
- Set aside.
- Add the noodles to the boiling water, separating them with a fork.
- Put the lid on the pan and remove from the heat. Leave the noodles to soak.
- Stir fry the cabbage, red pepper and carrots in the hot oil in the frying pan for about five minutes or until tender crisp.
- Drain the noodles thoroughly and add to the pan.
- Using two forks, separate the noodles and mix them through the vegetables thoroughly. Try not to break up the noodles.
- Add the sauce and half the chopped peanuts and warm through.
- Serve the Pad Thai in warmed bowls with the remaining peanuts scattered over top for garnish.