Blog Meal Plan Vegan Pad Thai with Courgette Noodles Vegan Pad Thai with Courgette Noodles

Vegan Pad Thai with Courgette Noodles

25 min Keto vegan Dinner Dairy freeLactose freeQuick & Easy

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Chili flakes - 2 g (0.5 tsp)
  • Zucchini - 160 g
  • Carrot, grated - 120 g (1 cup)
  • Soy sauce - 15 ml (1 tbsp)
  • Peanut butter - 15 g (1 tbsp)
  • Lime juice - 5 ml (1 tsp)
  • Tofu - 460 g
  • Peanut - 10 g (1 tbsp)
  • Coriander, chopped - 5 g (1 tbsp)
  • Sesame oil - 5 ml (1 tsp)
  • Red cabbage, shredded - 180 g

How to make:

  1. Prepare the noodles: spiralize the courgette into noodles
  2. Heat a little oil in a frying pan, warm over a medium heat and then add the courgette noodles
  3. Cook them for 5-6 minutes, take off the heat and place in a serving bowl
  4. Shred the cabbage, grate the carrot, and chop the tofu into bite sized chunks
  5. Heat a little oil in a frying pan and stir-fry the cabbage and carrot for 4 minutes, then add the tofu and stir-fry for a further 2 minutes
  6. Add the vegetables and tofu to the bowl of noodles
  7. In a small bowl combine the chili flakes, peanut butter, soy sauce, lime juice and sesame oil and whisk well
  8. Add the sauce to the noodles and vegetables
  9. Sprinkle with a few chopped peanuts and coriander leaves and serve

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