Pad Thai

Pad Thai
  • Cabbage
  • Carrot
  • Cilantro
  • Onion, Pepper And Bean Sprout Stir Fry Vegetables
  • Peanuts
  • Rice Noodles
  • Vegano Pad Thai Sauce
30 mins
Contains Allergens:
  • Soy,
  • Gluten,
  • Peanuts

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!

Step 1: Boil water

Fill a medium sized pot with water and bring to a boil.

Step 2: Cook the noodles

Remove the boiling water from the heat. Add the noodles to the boiling water and let sit for 10 minutes.

Step 3: Prep the cabbage

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.

Step 4: Prep the carrot

Shred the carrots using a grater. Discard the top.

Step 5: Cook the vegetables and noodles

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.

Step 6: Add the Vegano Pad Thai Sauce

Add the Vegano Pad Thai Sauce and ½ cup of water and cook until the sauce thickens (about 2 minutes).

Step 7: Assemble your meal

To assemble, spoon out noodles and vegetables into bowls. Garnish with carrots, peanuts and cilantro.

Per Serving
Calories 420
Fat 23g
Carbohydrates 44g
Protein 15g
  • Oil (coconut, vegetable)

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