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This vegan Pad Thai is the perfect weeknight dinner! It’s packed with flavour, loaded with veggies, and takes less than 30 minutes to make!
Fill a medium sized pot with water and bring to a boil.
Remove the boiling water from the heat. Add the noodles to the boiling water and let sit for 10 minutes.
Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips.
Shred the carrots using a grater. Discard the top.
In a large pan on medium heat, add 1 tbsp of oil and saute the onion, pepper and bean sprout mix with the cabbage. Cook for 2 minutes. Add the noodles and cook for 30 seconds.
Add the Vegano Pad Thai Sauce and ½ cup of water and cook until the sauce thickens (about 2 minutes).
To assemble, spoon out noodles and vegetables into bowls. Garnish with carrots, peanuts and cilantro.