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Vegan Pad Thai with a Gluten Free Option
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5 from 11 votes

Vegan Pad Thai

Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Author Adapted from the Waitrose Harvest Booklet


  • 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.
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