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Vegan Pad Thai


Vegan Pad Thai

Vegan Pad Thai

Pad thai is traditionally made with eggs, fish sauce and dried shrimps but I’ve swapped those ingredients out to create an awesome vegan quick-to-cook version that is full of traditional flavour and texture.

Serves: 4

VG

Ingredients

Method

  • ½ onion, sliced into thin crescents
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 tomato, roughly chopped
  • 1 × 375g packet pad thai rice noodles, cooked
  • 1 tbsp coconut sugar
  • 4 tbsp soy sauce
  • 1 cup roughly chopped peanuts
  • 4 spring onions, thinly sliced
  • Handful bean sprouts
  • Juice 1 lime
  • Handful coriander leaves, roughly chopped
  • 1 small red chilli, thinly sliced
  • Salt, to taste
  1. Heat wok over high heat. Add onion and garlic and sauté for 1 min.
  2. Add carrot, tomato and ½ cup water and stir. Add cooked noodles and stir. Add coconut sugar, soy sauce, peanuts and spring onions. Add bean sprouts and lime juice.
  3. Finally, add coriander leaves and stir well.
  4. Serve on platter topped with sliced chilli.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.