I made this Vegan Pad Thai using the Easy-Store Spiralizer that my favourite cookware shop Lakeland very kindly sent me. It’s such a useful kitchen gadget and definitely not one that you’ll buy, use once and push to the back of your store cupboard only to forget about it forever – and it makes preparing, cooking and eating vegetables much more exciting so there are health perks too! Go check it out here.
My favourite thing to make with it is this Pad Thai. It’s so quick and easy to make and such a versatile dish too. It’s also gluten-free and is vegan, so it suits a variety of dietary requirements too. It’s also really healthy and super delicious!
I made this recipe here with a mixture of rice noodles and courgette and carrot noodles I made with the spiralizer, but you can also make it with just the vegetable noodles for a lighter dish. If you can’t be bothered to cook, you can just have the courgette and carrot noodles raw with the sauce, it’ll still taste great!
I ate this Pad Thai with my Peanut & Chilli Crispy Tofu which is great if you’re vegetarian or vegan…
…but you can also have it with chicken, prawns, or egg.
You can also add whatever vegetables you want to suit it to whatever you happen to have on hand.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 100g Thai-style rice noodles
- Vegetable oil
- 1 onion, finely sliced
- 2 courgettes
- 1 carrot, peeled
- Handful of beansprouts
- Handful of fresh coriander, roughly chopped
- Handful of fresh basil, roughly chopped
- 2 tablespoons soy sauce (or sub tamari if gluten-free)
- 1 tablespoon sweet chilli sauce (I used Blue Dragon)
- 1 tablespoon agave syrup (or sugar, or honey if not vegan)
- 1/2 teaspoon ginger powder (or freshly grated ginger)
- Juice of 1/2 lime
- 1 tablespoon smooth peanut butter
- 1 teaspoon sesame oil
- Optional: chilli (as much or as little as you like)
- 1 spring onion, finely sliced
- Handful of roasted peanuts, roughly chopped
- Cook rice noodles according to instructions
- Use the spiralizer to transform the courgettes and carrot into noodles
- Heat some oil in a frying pan and add the onions once hot
- Fry for a few minutes until slightly softened, then add the courgette and carrot noodles - cook these for as long as you want, I prefer them to remain slightly crunchy
- Meanwhile, mix together the ingredients for the sauce in a bowl
- Once the courgette and carrot noodles have cooked for as long as you like, add the sauce to the frying pan along with the coriander, basil, beansprouts and cooked rice noodles and mix well
- To serve, sprinkle with the spring onions and peanuts and squeeze over some extra lime juice if you wish
- Vegetable oil (or peanut oil)
- 1 pack hard, firm tofu, cut into cubes (I used Cauldron Original Tofu)
- 1 heaped tablespoon (preferably smooth but doesn’t really matter) peanut butter
- 1 tablespoon sweet chilli sauce I used Blue Dragon (you can substitute with chilli and sugar if you don’t have this)
- 3 tablespoons soy sauce (or tamari soy sauce if you’re gluten-free)
- 1 tablespoon apple cider vinegar (any white vinegar will do, but absolutely do not substitute with balsamic vinegar!)
- Heat up some oil in a separate frying pan. Mix together the ingredients for the marinade in a large bowl, add the cubed tofu and mix well. Once the oil is hot, add the tofu and cook for 8-10 minutes on each side until golden brown and slightly crispy - then place this on top of the noodles when you're ready to eat.
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