top of page

Vegan Pad Thai

Updated: Nov 9, 2023

Vibrant Vegan Pad Thai with a medley of fresh vegetables, garnished with coriander and lime wedges, served on a plate.
Vegan Pad Thai

Can't decide between colour and flavour? How about both! This vegan pad Thai brings together a medley of fresh vegetables and a piquant sauce that's guaranteed to transport you straight to the bustling streets of Thailand. Dressed up with the crunch of cashew nuts and the deep umami of soy sauce, it's not just a feast for the eyes but also an explosion of flavours in every bite. Let's dive in!



Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes



- 200g rice noodles

- 2 tablespoons vegetable oil

- 4 cloves garlic, minced

- 2 tablespoons fresh ginger, grated

- 1 small purple cabbage, grated

- 2 mixed bell peppers, grated

- 2 carrots, grated

- 100g cashew nuts, toasted

- 4 tablespoons soy sauce

- 2 tablespoons brown sugar

- 2 limes, juiced

- Fresh coriander and lime wedges for garnish



1. Cook the rice noodles according to the package instructions, then drain and set aside.

2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sauté until fragrant.

3. Add the grated purple cabbage, bell peppers, and carrots to the pan, stir-frying for about 5 minutes until tender.

4. In a small bowl, mix together the soy sauce, brown sugar, and lime juice to make the sauce.

5. Pour the sauce over the veggies and stir well to combine.

6. Add the cooked noodles and toasted cashew nuts to the pan, tossing everything together to coat in the sauce.

7. Serve the pad Thai hot, garnished with fresh coriander and lime wedges on the side.


Additional Tips:

Feel free to add some protein like tofu or tempeh to make this dish even heartier.


Allergy information / alternatives:

This recipe is already vegan and nut-free. For gluten-free, use tamari instead of soy sauce.


Nutritional Information (per serving):

- Calories: 410 kcal

- Protein: 10g

- Carbs: 65g

- Fat: 13g

- Fibre: 7g

- Sugars: 10g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

55 views1 comment

Recent Posts

See All

1 Comment

This recipe contains cashew nuts so is not nut free….…..

bottom of page