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This tasty vegan Pad Thai is ready in just 15 minutes! It's full of flavour and fresh veggies with a little chilli kick and crunchy peanuts. Made with rice noodles, it's also gluten free.

Vegan Pad Thai

I love quick and easy midweek meals that are not only tasty, but full of vegetables. I've been making versions of this quick vegan Pad Thai for years and it's a go-to on my weekly meal plan of vegan dishes (usually alongside African Vegan Peanut Stew, Spanish Beans and Red Lentil Dahl).

I love how the garlic, ginger and chilli work so well against the soft rice noodles and lightly cooked vegetables. This dish is endlessly customisable, so it's a great way to use up vegetables and reduce food waste. You can stick to Asian veggies or just use up what you have in the fridge!

To me, as long as you have the base of rice noodles tossed with ginger, garlic and chilli topped with peanuts then you have a pad Thai - the rest can be flexible. These Asian noodles are a great quick street food that you can so easily make at home in just 15 minutes!

If you're looking for other vegan Asian dishes, then be sure to try my Vegan Crispy Duck with fresh plum sauce and easy pancakes. It uses cauliflower cooked in Chinese five-spice to replicate the duck.

Quick Asian Noodles

This is a meal that we make for dinner a few times a month. It's so quick and easy - especially if you use pre-chopped garlic and ginger! I keep a stash of those in the freezer for super fast meals. Sure, chopping them isn't difficult, but sometimes I just want an easier life! If you buy fresh ginger root and don't think you're going to use it up in time, then just chop it and store it in a container in the fridge to use in the future.

You could make this with wheat noodles, but I really love the opaque wide rice noodles. Not only do they make it gluten free, but also give such a nice dense texture to these Asian noodles.

How to make easy vegan pad Thai

This recipe is super simple. Just soak the noodles for a few minutes while you heat the oil and cook the garlic, ginger and chilli in a hot wok for a minute. Add the cooked, drained and rinsed noodles to the wok, along with the vegetables. Stir fry for a few minutes then serve topped with the peanuts, parsley, lime juice and sesame seeds!

You will need:

Garlic

Ginger

Chilli flakes

Wide rice noodles

Vegetables (I used carrots, spring onions/scallions, baby corn, but you could also use red peppers, pak choi, beans, broccoli or any others!)

Soy sauce (or tamari for gluten free)

Rice wine vinegar

To serve: peanuts, parsley, sesame seeds, lime and chilli oil (all optional but they make it extra delicious)

Get the Easy Vegan Pad Thai Recipe

If you make this Pad Thai, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!

Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this UK food blog and bring you vegetable cakes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.

Easy Vegan Pad Thai This tasty vegan Pad Thai is ready in just 15 minutes! It's full of flavour and fresh veggies with a little chilli kick and crunchy peanuts. Made with rice noodles, it's also gluten free. 5 from 5 votes Print Pin Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 202 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients 1 tbsp sesame oil

1 garlic clove crushed

1/4 tsp ginger peeled and grated

¼ tsp dried chilli flakes

150 g wide rice noodles

2 spring onions (scallions) thinly sliced (plus extra for garnish)

2 carrots spiralized or julienned

4 baby corn halved

2 tbsp soy sauce or tamari if gluten free

2 tbsp rice wine vinegar To serve Handful peanuts roughly chopped

2 tbsp white or black sesame seeds

Fresh lime juice

Chilli oil to taste

Chopped parsley Instructions Boil a kettle and then soak the noodles according to package instructions (approx 3 minutes). Drain, run under cold water, drain again.

Meanwhile, heat the oil in a wok or large frying pan, then add the garlic, ginger and chilli and cook for 1 minute, stirring constantly. Add the cooked rice noodles, spring onions, carrots, soy sauce and vinegar and cook over a medium/hot heat, stirring often, for 3 minutes.

Serve warm, topped with the peanuts, sesame seeds, chilli oil (to taste) and a good squeeze of lime. Nutrition Information Calories: 202 kcal Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.