Vegan Pad Thai


(Recipe serves 1)

  • 1 1/2 spring onions
  • 1 garlic clove
  • 1/2 red/orange pepper
  • Light oil spray
  • 100g mushrooms, sliced
  • 1 portion straight to wok rice noodles
  • 10g peanuts, slightly crushed

For the sauce:

  • 1 tbsp peanut butter
  • 3 tbsps gluten-free soy sauce
  • 1 tbsp and 1 tsp agave nectar
  • 1 tsp white rice vinegar
  • Juice of 1/2 lime
  • Black pepper


  1. Start by mixing the sauce ingredients together in a bowl then set aside.
  2. In a frying pan/wok add the oil spray and pepper then fry for 5 minutes on a low heat, till the pepper starts to soften. Add the mushrooms, spring onion and garlic then fry for a further 5-10 minutes, until the mushrooms are cooked through.
  3. Now, stir in your sauce and let simmer for a minute to thicken slightly then add in the noodles. Stir these until separated and cooked through.
  4. Serve the pad Thai hot with peanuts on top and the green ends of the spring onions.
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s