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. 
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5 from 5 votes

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. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 202kcal
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

Calories: 202kcal