Veggie Pad Thai (Nut free, Vegan and Gluten Free)

Now I know this is not the traditional Pad Thai recipe, but what I liked most about making this recipe was that it was easy to make, it tasted great and I just loved how beautiful all the colours were in my bowl. I don’t normally make Thai foods as they generally include peanuts which hubby is allergic too, but for this recipe I excluded them as they were only for topping versus part of the sauce.

I choose to make fine noodles using my spiralizer but you can also choose to make thicker noodles depending on your preference. Also you could choose to cook the carrots and courgette for shorter or longer timings to change their texture, or not cook at all, depending on what you are after.


  • 1 tbsp olive oil
  • 1 large carrot, peeled and spiralized into fine noodles
  • 1 large courgette, peeled and spiralized into fine noodles
  • 1 large red sweet peppers, thinly sliced (noodle-like)
  • 1 spring onion, chopped
  • 1 handful of fresh coriander, chopped
  • Sesame seeds, sprinkle on top
  • 90 g rice noodles
  • 1 lime, juice
  • 3 tbsp sesame oil
  • 3 tbsp tamari (gluten free soya sauce)
  • 1 tbsp chilli flakes
  • 1 tbsp agave syrup (plant based sweetener)
  • 1 clove of garlic


  1. Lets make the sauce first, please add your lime juice, sesame oil, tamari, chilli flakes, agave syrup and peeled clove of garlic, into a blender and puree until all mixed.
  2. Peel the carrot and courgette, then using your spiralizer of choice, turn the carrot and courgette into fine noodles.
  3. Cook your rice noodles based on the packet instructions, for my choice of noodles I had to sit them in a bowl of boiling water for 3 minutes.
  4. Heat olive oil into pan on medium, then add in the carrots and cook for 3 minutes.
  5. Add in the courgette and cook for an additional 2 minutes.
  6. Add the rice noodles and sliced sweet peppers into the pan and mix with the carrots and courgettes. Cook for 1 minute to ensure the sweet pepper still has its crunch.
  7. Transfer into your serving bowl and pour over some of the sauce. Mix together and decide if you need to add more sauce or not.
  8. When serving sprinkle with some spring onions and sesame seeds.



This recipe is an adaption from The Londoner website.

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