Pad Thai

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Your family called; they’re starving! Good thing we’ve got you covered with this delicious, fast, easy Pad Thai recipe. Dinner’s served!

This nutritious Pad Thai makes a super quick and easy dinner that tastes amazing and is 100% plant-based. It doesn’t require any fancy ingredients and all you need to do is just throw it all in a pan and do a little bit of stirring and boom, it’s ready! 

Pad Thai


  • 8 oz. pack medium rice noodles
  • 4–6 tender stem broccoli
  • 4 oz. sugar snap peas
  • 1 red chili
  • 1 red pepper
  • 2 medium carrots
  • 1 leek
  • 1 handful bean sprouts
  • 2 heaped tablespoons peanut butter
  • 3 tablespoons soy sauce
  • 1 teaspoon ginger powder
  • 3 tablespoons sesame oil
  • 2 tablespoons maple syrup
  • 1 lime, cut in 4
  • a handful of peanuts (optional)
  • salt 
Total Time

Prep Time

15 min


Soften the noodles by placing them in a large bowl and pour a kettle of boiling water until all noodles are covered. Leave for 5–10 min until they are soft.

In the meantime, prepare your vegetables: wash and cut the broccoli stems along in 23 pieces depending on their size; wash the snap peas; chop the chili; cut the pepper into long slices; peel the carrots and cut them into 3 inch long sticks; chop the leek.

In a large pan heat 3 tablespoons sesame oil, then add soy sauce, peanut butter, ginger powder, and maple syrup and mix thoroughly.

Add leeks and carrots to the pan and cook for 3 min stirring occasionally, then add broccoli, snap peas, chili, and pepper and cook for 3 more min. You want all the vegetables to be covered with the sauce and soften a bit, but be careful not to overcook them.

Add the noodles and bean sprouts to the pan and mix gently with the vegetables and season to taste with salt.

Place the Pad Thai in serving bowls and give a generous squeeze of lime and sprinkle with peanuts.

Pad Thai

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