Name: Easy Pad Thai (vegan, gluten-free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 200 g (7 oz) wide rice noodles*; 2 Tablespoons peanut oil; 2 spring onions, sliced; 1-2 garlic clove(s), finely sliced; 1 hot red chilli, finely sliced; ½ small broccoli, cut into florets; 1 red pepper, finely sliced; 2 carrots, shaved into ribbons with a speed peeler; ¼ cup (30g) roasted & unsalted peanuts, crushed; 1 handful fresh cilantro, to garnish; 1 lime, to serve (optional); 5 Tablespoons gluten-free** soy sauce; 2-3 Tablespoons maple syrup, adjust to taste

Easy Pad Thai (vegan, gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

Author: Delphine Fortin
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Savory
Cuisine: Vegan

This Asian-inspired vegan and gluten-free Pad Thai is quick and easy to put together, and makes a colorful, healthy and satisfying dish.

Ingredients

Scale

For the pad thai:

200 g (7 oz) wide rice noodles*
2 Tablespoons peanut oil
2 spring onions, sliced
1–2 garlic clove(s), finely sliced
1 hot red chilli, finely sliced
½ small broccoli, cut into florets
1 red pepper, finely sliced
2 carrots, shaved into ribbons with a speed peeler
¼ cup (30g) roasted & unsalted peanuts, crushed
1 handful fresh cilantro, to garnish
1 lime, to serve (optional)

For the sauce:

5 Tablespoons gluten-free** soy sauce
2–3 Tablespoons maple syrup, adjust to taste

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Instructions

Cook rice noodles according to the package instructions*, but do not cook them fully as you’ll give them another minute or two in the wok after. Drain, stir a little bit of oil through them to prevent them from sticking together, and set aside.
Heat one Tablespoon of oil in a wok or a large frying pan. Once hot add spring onions, garlic and chilli, stirring constantly until fragrant. Transfer to a separate dish.
Heat up another tablespoon of oil in the same wok / frying pan, and stir-fry broccoli, and stir for about 2 minutes. Add the red pepper and carrot ribbons, and stir-fry until cooked yet still crunchy. Transfer all vegetables to a separate dish.
Mix all the sauce ingredients together in a small bowl, and pour the sauce to the bottom of the wok / frying pan. Add in noodles and give them a good stir with the sauce. Add spring onions, chilli, garlic and stir-fried vegetables. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
Serve in plates and add the crushed peanuts on top with fresh cilantro and lime if using.

Notes

* After you immerse them in soaking water, give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot, and another stir half way through the soaking time.

** Note that regular soy sauce contain gluten, so make sure the one you purchase if gluten-free if you are following a gluten-free diet.