Vegan Pad Thai – Peanut & Gluten Free

by Sharon on October 3, 2018

This flavourful Vegan Pad Thai is so quick to whip up! Sweet and spicy with hits of citrus. Using roasted almonds makes this meal peanut allergy friendly!

Vegan Pad Thai garnished with fresh slices of lime

 

I love making this Vegan Pad Thai.

It is so useful!

Beside being super easy it also does double duty. You can enjoy this as both a quick vegan meal or stretch it out as a side dish by adding your choice of protein.

VEGAN PAD THAI

Ever since making this faux soy-less ‘soy’ sauce I’ve been brainstorming dishes to use it in.

A fast food favourite is Pad Thai. I knew that my sauce would be an excellent homemade Vegan Pad Thai ingredient.

I enjoy recreating restaurant meals for a couple of reasons. Firstly, coming from a hospitality background, I know first hand how much butter, salt, and cream go into everything. You’d be amazed. I worked with a chef who’s catch phrase was ‘butter makes it better’.

Eating out is something I now reserve for special occasions and holidays. Even when on holiday, I try to book into hotels that have kitchenettes so I can at least make a few things myself instead of relying on restaurant food for every meal.

Secondly is the expense!

I often hear people lamenting about the cost of eating healthy/organically, yet these very people are no strangers to restaurants and eating out is a regular habit. If one was to add up the cost of eating out even 2-3 times a week it would probably be the same total as my weekly grocery bill. And we eat, let me tell you! When I had my tea leaves read in Victoria this summer, the reader actually picked up on my appetite. She said “You really like to eat!” What can I say? The tea leaves didn’t lie. 😉

Anywho, back to the Pad Thai!

HOW TO MAKE VEGAN PEANUT FREE PAD THAI

This is so simple to throw together. 

In a small bowl, stir together my ‘soy’ sauce, fresh lime juice, a minced clove of garlic, some lovely toasted sesame oil (highly recommended!) and spices like chili flakes, ground ginger and chili powder.

Vegan Pad Thai sauce being stirred by a fork in a white dish

I use brown rice vermicelli noodles and cook them according to the package directions. Choose whatever noodles you like best!

Chop up some fresh cilantro, green onions and a few roasted almonds

These noodles take no time to make. Basically boil the water and soak the noodles for a couple of minutes until they have reached your desired doneness.

Pour them into a big bowl and toss in the sauce.

 

Next, I topped everything off with the cilantro, onions and almonds and that’s it!

 

This dish is a winner for me and Joe (that’s a stamp of approval right there!).

It tastes light and fresh with a bit of a kick. I like the texture of the crunchy green onions and roasted almonds. It’s a great weeknight option when you want something fast, easy and, the best part, guilt free!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there. 🙂

*Originally posted September 27, 2013. Updated October 3, 2018*

Yields 4 servings

Vegan Pad Thai – Peanut & Gluten Free
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Ingredients

  • 1 package brown rice pad thai noodles (I used vermicelli noodles)
  • ¼ cup faux ‘soy’ sauce (or coconut aminos)
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • ¼ tsp ground ginger
  • 1 tsp chili flakes
  • ½ tsp maple syrup
  • 1 lime, juiced
  • ¼ tsp toasted sesame oil
  • sea salt and pepper to taste
  • 2 tbsp fresh cilantro, chopped
  • 2 green onions, chopped
  • ¼ cup roasted almonds, chopped

Instructions

  1. Combine all ingredients, with the exception of the noodles, cilantro, green onions, and almonds, into a small bowl and stir well with a fork
  2. Cook noodles according to the package instructions
  3. Drain the noodles and toss in the sauce
  4. Top with the cilantro, green onions and roasted almonds
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https://thehonoursystem.com/vegan-pad-thai-peanut-gluten-free/

This flavourful Vegan Pad Thai is so quick to whip up! Sweet and spicy with hits of citrus. Using roasted almonds makes this meal peanut allergy friendly! #veganrecipes #dinnerecipes #healthyfood

 

{ 14 comments… read them below or add one }

Shelley @ Two Healthy Kitchens September 27, 2013 at 7:40 am
Oh - this just looks so delicious (goooorgeous photos :D )! Definitely so much healthier than the restaurant version but every bit as wonderful and satisfying! Love it! Pinning ASAP!
Sharon September 27, 2013 at 8:08 am
Thanks, Shelley :) It's a keeper for sure!
Sarah @ Making Thyme for Health September 27, 2013 at 1:06 pm
You're so good at coming up with vegan and gluten-free eats! This one looks delicious and I love that you made it peanut-free. For some reason, the amount of people with peanut allergies is increasing every day so I'm sure this will be appreciated. And I agree, if you eat out regularly then you are spending more than enough to afford a healthy, organic diet!
Sharon September 27, 2013 at 3:28 pm
I consider myself lucky to be free of food allergies because you are so right! The amount of people who suffer from restrictions is so high ...
Toronto Girl West September 28, 2013 at 1:09 am
I have to confess that I saw that it was a pad thai recipe and almost clicked away due to peanut issue! lol And then I saw peanut and gluten free and decided you were my hero! lol :P
Sharon September 28, 2013 at 11:55 pm
Ha! Well, I don't know if it warrants hero status but this is a very tasty dish!
Aysegul - Ice September 28, 2013 at 10:38 am
Wow this looks delicious! This will be our dinner tonight... Thanks for sharing! Cheers!
Sharon September 28, 2013 at 11:51 pm
I hope you love it! Thanks for stopping by :)
Ramsha June 1, 2015 at 7:52 pm
I am doing a presentation on Thailand and my partner and I are planning to cook something. this will be perfect since it has no peanut.
Sharon June 2, 2015 at 8:44 am
Peanut allergies are always an issue with Thai cooking. Good luck with the presentation! :)
Melanie April 3, 2017 at 7:17 pm
Hi! I just made your recipe for family dinner tonight! I also threw in chopped onion, carrot, zucchini, and bean sprouts to add some veggies. I got praise for the dish but no leftovers. Next time I'll need to make more to supply "seconds" for my family ?
Sharon April 3, 2017 at 8:33 pm
Hey Melanie! So glad you enjoyed. I love the addition of all of the extra veggies. Smart! Thanks so much. :)
Emma April 17, 2018 at 12:43 pm
I saw this recipe on My Fitness pal and was happy to see it was vegan. However, upon reading the actual recipe it is absolutely not vegan. Using your "foux soy sauce" made with chicken broth does not make this vegan, not even vegetarian. Please correct the headline as it is misleading and incorrect.
Sharon April 18, 2018 at 10:20 am
Hey Emma! Thanks for the comment. You are totally right, the recipe that MyFitnessPal linked to was the wrong one. It's been fixed and now links to the correct vegan version of the soy-less soy sauce. Thanks again for pointing it out! :)

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