One-Pot Pad Thai
Easy
Gluten free
Wheat free
Thai
mains
lunches
This is one of the most popular recipes on Vegan Recipe Club! It’s ridiculously easy to make, super-quick and tastes amazing – perfect for busy lives!
Photograph by Niki Webster.
12
2
Ingredients
- 300g/10.5 oz (approx.) stir fry vegetables of your choice
- 150g/5 oz (approx.) ‘straight to wok’ ribbon noodles (use gluten-free if needed)
- 2 handfuls of marinated tofu, deep-fried tofu puffs or tempeh pieces
- 1 handful of peanuts, roughly chopped
- 1-2 tbsp peanut butter (smooth or chunky)
- 3 tbsp soy sauce (use tamari if gluten-free)
- 3 tbsp sweet chilli sauce (or use 2 tbsp syrup mixed with 1 tsp chilli powder)
- Juice of ½ a lime
Optional toppings: chilli flakes, fresh chilli, fresh coriander, toasted or roasted peanuts or cashews, Thai basil
High protein toppings: bean sprouts, edamame beans, mixed seeds (eg pumpkin, sunflower, sesame, hemp), nutritional yeast, sprouted grains (eg alfalfa sprouts), toasted or roasted nuts, vegan high-protein yoghurt (eg Alpro Greek Style Plain)
Instructions
- Heat a little oil in a wok or large frying pan and empty the stir fry veg into the pan.
- Fry for a few minutes before adding all of the other ingredients.
- Stir frequently for a few minutes to ensure that the noodles are cooked and the peanut butter has softened and is evenly distributed.
- Serve immediately.
Serving suggestions: cucumber salad, lime wedges, pan-fried broccoli, vegan chicken satay, vegan Thai crackers, vegetable spring rolls (most are vegan but check the packet)