Quick And Easy Vegan Pad Thai With A Twist (VGGF)

So it’s officially autumn peeps! We’ve had some lovely sunshine in the past few weeks but you can definitely tell that we’re well on our way to winter, with the days getting shorter and the duvet making its way back into the bedroom again (I have to admit I’m pretty chuffed about this one!). Am I ready for winter? Nope, definitely not. Not a Covid-19 winter, that’s for sure. I’m not a huge fan of winter to begin with, if you exclude busy December, with my birthday, Christmas and the New Year. And this year… well it’s going to be an interesting winter, that’s for sure. With the number of cases increasing steadily across Europe, we have to take things seriously and limit our face-to-face interactions over the coming months.

It sounds like a bit of a downer, but we humans are actually quite resilient and adaptable, and mindset plays a huge role in how we experience life. So I would urge you to take some time each day to find something to be grateful for and to engage in some form of self-care, whether it is taking a hot bath or shower, watching a funny film/TV show, listening to your favourite music or cooking a healthy and delicious meal.

On the note of healthy and delicious meals – I made a Pad Thai last week with fridge and cupboard leftovers, and oh-my-word – it turned out delish! It is super easy to make and it’s ready in about 20 minutes. We had some brown rice thai noodles in the cupboard, as well as a pack of Tofoo firm tofu (which doesn’t require draining!), some spring onions, a carrot, a pepper and some garlic. For the satay sauce I used peanut butter, maple syrup, tamari, ginger, lime and chilli flakes. You can use soy sauce if you don’t have tamari, however using tamari would keep the recipe gluten-free.

I loved how flavoursome and easy this recipe is and I made it again a few days ago, this time adding some bean sprouts to it as well for extra crunchiness. We have been trying to cook more oil-free recipes, so if you have a good quality non-stick Wok pan (we use this one), this dish can easily be made oil free – you just have to make sure that the pan is really hot before starting to cook. You can add and subtract other ingredients, depending on what you have in the fridge. Mushrooms, sugar snap peas, baby corn, tenderstem broccoli, edamame beans are all good options.

I hope you enjoy this recipe – it has quickly become a favourite in our house!

Quick And Easy Vegan Pad Thai

  • Servings: 2-3
  • Difficulty: Very Easy
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A vegan Pad Thai recipe with a satay sauce



  • 1 red/orange bell pepper, cut into thin strips
  • one carrot, sliced using a peeler
  • 3 spring onions, finely sliced
  • 4-5 cloves Garlic, finely chopped
  • 200g (small pack) Tofoo firm tofu or alternative (if using an alternative, check whether it needs pressing first)
  • Bean sprouts (optional)
  • 100g brown rice noodles

Satay sauce:

  • 4 tablespoons of tamari
  • 3 tablespoons of peanut butter
  • 1 tablespoon maple syrup
  • 1 small piece (thumb-size) of ginger, roughly chopped
  • 1 teaspoon of dried chili flakes (use up to 1 tablespoon if you prefer hotter dishes)
  • Juice of 1 lime
  • 3 tablespoons of water


  1. Soak the noodles in boiling water for about 10minutes, then drain and rinse them with cold water and set aside
  2. Whilst the noodles are soaking, add the tofu to the hot pan (medium-high heat) and cook it, stirring occasionally so it becomes golden and crisp on all sides
  3. You can use this time to add the sauce ingredients to a Nutribullet (or alternative) and blend for a few seconds, until smooth
  4. Add the garlic and spring onions and cook for a minute or so, then add the remaining vegetables, stirring occasionally
  5. Add the noodles and the sauce to the pan, then stir to combine
  6. Serve hot and top with some chopped peanuts and/or finely sliced chilies (optional)