This vegan noodle free pad thai is an easy dinner time recipe. Sneakily packed full of vegetables and drenched in a spicy peanut sauce, you won’t miss the noodles one little bit!
I found a recipe recently for a no noodle pad thai in my Women’s Health magazine and loved the idea so much I thought i’d create a version for the blog. It’s such a simple recipe that’s so tasty and sneakily packed full of vegetables. I love how spiralized vegetables can replace traditional noodles so well, making it a much healthier and nutritious option than your average pad thai.
You can substitute the ingredients i’ve suggested to anything that can be spiralized but I do like the flavour and texture combination of carrots, zucchinis and radishes. If you’re not vegan, you can substitute the tofu for prawns or chicken, both would work quite nicely. You can even add a cracked egg to the mix for extra protein + taste.
As you can see, this recipe is very versatile, very simple and a satisfying alternative to traditional pad thai. I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from Women’s Health Magazine.
What you need:
- Food processor
- Large fry pan or wok pan
Ingredients (serves 2):
For the pad thai:
- 2 small – medium zucchinis, spiralized
- 2 carrots, spiralized
- 4 radishes, spiralized
- 1 teaspoon sesame or peanut oil
- 3 shallots, finely chopped
- 1/2 cup coriander, chopped
- 130g firm tofu, cut into cubes
- 2 tablespoons sesame seeds, toasted
- To serve: 1 cup bean sprouts, 1/4 cup chopped salted peanuts, lime wedges
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 3 tablespoons fresh lime juice
- 1/2 long red chilli, deseeded
- 1/4 cup peanut butter
- 2 tablespoons water
1. Using a spiraliser, make noodles out of your zucchinis, carrots and radishes. Chop the shallots, coriander, and tofu.
2. In a food processor, pop all the sauce ingredients and mix until smooth.
3. In the wok or fry pan, heat up the sesame oil till sizzling. Fry the tofu for a few minutes until golden, then turn up the heat to the highest setting. Wait a minute or so (you want the pan to be REALLY HOT), then add in the spiralized vegetables and gently fry for 30-60 seconds (don’t overcook as they will go soggy). Turn off the heat. Add the sauce, shallots, coriander, and sesame seeds and mix through.
4. Dish pad thai onto plates, top with bean sprouts and chopped peanuts. Serve with lime wedges.
Like this recipe? Yum it on Yummly.
For another 20 minute dinner recipe, try my kale and pancetta pasta.