Vegetarian Pad Thai

Vegetarian Pad Thai!  Anyone who knows me, knows I LOVE noodles.  What’s not to love?  They are easy to cook (win!), can be made with all types of veg and sauces, and taste delish.  I’ve had this recipe in the back of my mind for a while, and I finally brought it to life because I wanted a super tasty meal, with minimal prep, ready to eat in under 30 mins, and this recipe ticks all those boxes, and more!

Pad thai is one of my favourite all-time dishes, and I wanted to add my own touch to it.  I leave out the egg, and instead let the vegetables and tamarind take the centre stage.  The tamarind mixed with chilli, lime and sugar is mouth-wateringly good, and the contrast of textures between the soft noodles, fresh vegetables and crunchy peanuts will leave you wanting more.

I used peppers and spring onions, but you could add any vegetables you have (broccoli, spinach, baby corn, carrots) and make this your go-to easy mid-week meal.  It’s fresh and healthy, with hardly any oil, and minimal ingredients that are pantry staples. 


  • Depending on how spicy you like your food, adjust the chilli quantity
  • I prefer sliced garlic and ginger, as it adds a real pop of flavour, but grate or crush if you prefer a more subtle taste

I hope you love eating this as much I do!

Vegetarian Pad Thai

  • Servings: 2
  • Difficulty: easy
  • Print

A fresh, light, classic Thai recipe perfect for an easy dinner.


  • 3 tbsp rapseed oil
  • 2 red chillies, sliced
  • 2 inches ginger, sliced or grated
  • 2 cloves garlic, sliced or crushed
  • a handful of crushed peanuts
  • 1 mug coriander
  • 1 1/2 bell peppers, different colours, sliced
  • 1 lime, cut in to quarters
  • 2 tsp brown muscavado sugar
  • 6 tbsp tamarind sauce
  • 1 tbsp soy sauce/ tamari soy sauce
  • 2 packs pre-cooked ribbon noodles
  • 2 spring onions, sliced


  1. Heat the oil in a large, deep frying pan over a medium heat
  2. Add half of the chillies, half of the spring onion, the garlic and the ginger, and cook for 1 minute, stirring continuously until everything is slightly soft and covered in oil
  3. Add the peppers, and cook for a further 2 minutes, until everything is slightly sift but al dente
  4. Add the sugar and stir until it is melted
  5. Turn heat to low
  6. Open the packet noodles and separate, before placing in the frying pan and turning the heat back up to medium
  7. Stir and ensure everything is well mixed and coated in oil
  8. Add half of the peanuts, and cook for 2 minutes
  9. .Add the juice of quarter lime, half the coriander and stir through.
  10. Taste and add more lime/ sauce if you want a more liquid consistency
  11. Top with the remaining coriander, chillies, spring onion and peanuts and serve with a wedge of lime.
  12. Serve HOT!

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