This Vegan Pad Thai is so quick and easy, you’ll definitely want to add this one to your weekday evening meal repertoire – trust me! In fact, I wasn’t planning on posting this recipe, this was just my Saturday night dinner creation. I took a few snaps for my Insta account, but it was too good not to share! Vegan Pad Thai, I think, is up there as my favourite meal at the moment (disclaimer, this changes A LOT!)
Asparagus has such a short season which if you’re a big time fan like me will crush your heart as it does mine, but if you’re quick there is still time to make the most of this awesome veg. If Asparagus is no longer in season when you’re reading this, don’t despair, some green beans, or purple sprouting broccoli will work just as well, just check what is in season!
Vegan Pad Thai with Asparagus
1 tbsp sesame oil
Bunch of asparagus
1 bell pepper
2 x bundles of noodles
Thumb sized piece of ginger
2 x cloves of garlic (crushed)
1 red chilli
1 tbsp peanut butter
2 tbsp tamari
1/2 tbsp maple syrup
Handful of coriander (chopped)
2 x limes
1 tbsp pistachios or peanuts (chopped)
- Heat the sesame oil in a wok or a large saucepan on a medium to high heat. Chop the carrot, pepper and courgette and add to the pan along with the asparagus and stir-fry for 5 minutes.
- Boil the kettle, and start cooking the noodles as per your packet instructions (mine took 10 minutes).
- Meanwhile, thinly slice the ginger and chilli, add to the wok along with the garlic and stir through the vegetables.
- In a small bowl, mix the peanut butter, tamari, maple syrup and the juice of one of the limes, add a tablespoon of water and stir until smooth.
- Once the noodles are cooked, drain using a colander and add to the wok. Pour in the peanut sauce and coriander, stir until everything is coated in the sauce.
- Serve sprinkled with pistachios and a wedge of lime.