The Easiest Vegan Pad Thai
Prep time
Cook time
Total time
The Easiest Vegan Pad Thai EVER! Ready in less than 30min, naturally gluten-free and easy to customize with your favorite veggies!
Recipe type: Main
Cuisine: Thai
Serves: 4
  • 200gr flat rice noodles
  • 1 garlic clove, finely minced
  • 1 red chilli, finely sliced
  • 60gr snow peas
  • 100gr sprouting broccoli
  • 4 baby corns, roughly chopped
  • 100gr red cabbage, finely chopped
  • 1 large carrot, peeled and julienned
  • 50g dry roasted peanuts, roughly chopped
  • juice of 1 lime
  • 2 spring onions, finely chopped
  • handful of fresh cilantro leaves, finely chopped
For the sauce:
  • 60ml gluten-free soy sauce (or fish sauce for non-vegan version)
  • 1 tbsp tamarind paste thinned with a little water
  • 2 tbsp brown sugar
  • a pinch of red pepper flakes
  1. Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside in a colander.
  2. In a small bowl, combine together soy sauce,tamarind, sugar, and red pepper flakes.
  3. Heat a large wok over medium heat. Swirl a glug of olive oil in the pan,add in garlic and chilli and stir fry for a few seconds. Remove them from the pan and set aside.
  4. Add into the pan sprouting broccoli, snow peas, baby corn, carrots and red cabbage and stir-fry for a few mins.
  5. Stir in the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry for 1-2 min, then remove from the pan.
  6. Squeeze the juice of a lime over the noodles, then sprinkle spring onion, cilantro and roasted peanuts on top and serve.
  7. Store in an airtight container in the fridge for up to 2 days.
-You can substitute tamarind paste with the juice of ½ lime
-You can substitute soy sauce with tamari sauce
-Make sure you do not over cook the rice noodles, otherwise they'll become very soggy.
Recipe by The Petite Cook at