Fresh veggies, a tasty sauce and comforting noodles make this Vegan Pad Thai a treat any day of the week. Pad Thai isn’t normally suitable for vegetarians or vegans because it contains meat or fish, and generally uses fish sauce as well. However my Vegan Pad Thai is suitable for just about everyone, and there’s a gluten free option too. (Nut allergy sufferers should omit the peanuts and use vegetable oil.)
With a mild but flavourful sauce, fresh, lightly cooked, nutrient filled veggies, and protein packed peanuts, this recipe will fit easily into your healthy eating plan. Vegan Pad Thai is quick and easy to put together, and is particularly good for nights when you don’t want to be spending ages in the kitchen. It’s quicker than ordering take out!
When Can I Serve Vegan Pad Thai?
Vegan Pad Thai makes a delicious lunch or supper, and leftovers are delicious in a lunchbox the next day. You can serve leftovers hot, just loosen the noodles a little with a bit of boiling water if necessary. They are also delicious cold as a noodle salad. Not only for those who are vegetarian or vegan, it makes a delicious dish for Meatless Monday. It’s also perfect if you are considering being an Occasional Vegetarian for 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.
My recipe was inspired by a recipe in a leaflet from Waitrose, my local grocery store. They shared a 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 traditional Pad Thai that while not strictly authentic, was authentically delicious. I also wanted to explore a gluten free option.
My Vegan Pad Thai recipe came together really quickly and was a great success. In fact, I first published this recipe back in 2015, and I still make it all the time. Packed full of veggies and studded with deliciously crunchy peanuts, my Vegan Pad Thai is sure to be a hit with your family too!
How Can I Make Vegan Pad Thai Gluten Free?
To make the recipe gluten free, use your favourite gluten free noodles and replace the soy sauce with tamari or coconut aminos.
Vegan Pad Thai with a Gluten Free Option – Printable Recipe
Vegan Pad Thai
- 2 tablespoons sesame oil, mild olive oil or other vegetable oil
- ¼ cup crunchy organic peanut butter
- ¼ cup boiling water
- 2 tablespoons freshly squeezed lime juice That's 1 to 2 limes
- 2 tablespoons soy sauce Use light soy sauce if you are watching your salt or use 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.