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Easy Vegan Pad Thai Gluten-free

Get the Recipe: Easy Vegan Pad Thai (Gluten-free)

This easy vegan Pad Thai is perfect for a dinner that's packed with vegetables such as peas and carrots. Made with a flavourful sauce and topped with crunchy peanuts, it also comes together in under 15 minutes. Gluten-free and oil-free. 
5 from 2 votes


  • 1 1-inch piece ginger, grated
  • 1 clove garlic, minced
  • 1 medium carrot, ribboned
  • 1 medium yellow bell pepper, chopped
  • 4 oz rice noodles

For the sauce

  • 2 tbsp tamari
  • 3 tbsp rice vinegar
  • 2 tsp maple syrup
  • 1/2 lime, juice of
  • 1 tbsp water
  • 1 tsp cornflour, (cornstarch)

To serve

  • 1 red chilli, sliced
  • 1/4 cup peanuts, chopped
  • coriander
  • black pepper
  • 1/4 cup green peas, optional


  • Cook the noodles according to packaging instructions - they usually require around 5 minutes of soaking in warm water. However, ensure that they are al dente. 
  • Meanwhile, add the ginger, garlic, carrot ribbons and bell pepper to a non-stick frying pan and sauté for around 4-5 minutes, until fragrant and softened. 
  • Prepare the sauce by stirring together the tamari, rice vinegar, maple syrup, lime juice and water. Add around 1/2 of the sauce to the frying pan and stir for around 1-2 minutes. 
  • Add the noodles to the frying pan together with the rest of the sauce. Stir until well-combined and the noodles are evenly coated. 
  • Serve immediately with the red chilli, peanuts, coriander, black pepper and green peas. 


Calories: 404kcal, Carbohydrates: 69g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Sodium: 1139mg, Potassium: 514mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5565IU, Vitamin C: 155.9mg, Calcium: 59mg, Iron: 2.5mg