Vegan Pad Thai

My Instagram feed has been filled with images of creamy satay noodles, Pad Thai and amazing Asian dishes lately. So I took it as a sign to create my own satay/ Pad Thai dish.

Generally Pad Thai does not include penut butter, but my obsession has been so real that I couldn’t go a single meal without it. Makes roughly three meals.


  • 1tbsp natural peanut butter
  • 3tbsp soy sauce
  • 1tsp minced garlic
  • t1sp red chilli flakes
  • 1 vegetable stock cube
  • Marinated satay tofu (purchased from supermarket)
  • 1 medium onion
  • Rice noodles (as much as desired), soaked in warm water for 10 minutes
  • 1 large carrot, thinly sliced
  • 2 stalks celery
  • 1/2 head broccoli
  • 3tbsp chopped peanuts
  • 1/2 cup water


  1. In a small bowl, combine the penut butter, soy sauce, chilli flakes, garlic and vegetable stock with the 1/2 cup of water. (If the penut butter is thick, pop it in the microwave for 20 or so seconds.)
  2. Cut the tofu into cubes and then fry off in a little oil.
  3. Once crispy, add the vegetables to the same fry pan and cook to your desired texture (I like my vegetables only slightly cooked).
  4. Add the rice noodles, chopped peanuts and stir through the sauce.
  5. Serve in bowls and sprinkle with more crushed peanuts and sesame seeds.



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