Vegan – Gluten Free – Pad Thai

A little taste of Thai goes a long way – especially during those cold, damp spring nights when we are waiting for the warm weather to arrive. For a long time, Pad Thai was one of my favourite dishes, but I would always go to restaurants instead of making it at home. Not anymore! An easy recipe, that tastes better than the restaurants, it’s natural and free of preservatives and it’s hearty and tastes amazing. It’s also totally plant-based! Enjoy!

This dish is generally good for Vata types, that need a bit of grounding and feel a bit dry (dry skin, hair etc). Vata types are in need of nourishment and this dish provides that. If you are feeling oily or are having issues with heat, inflammation, or fustration this may not be the dish for you at the moment.

I don’t want other doshas to feel left out, so I have created this dish to be balanced for most doshas by including some lighter vegetables to balance out the heaviness of the nuts. If you would like it to be super grounding and hearty, remove the broccoli and the red cabbage.

Vegan Pad Thai



2 TBS maple syrup

1/3 cup olive oil

3 cloves garlic

2 big TBS of peanut butter

1/2 cup of Tamari sauce

2-3 TBS of Siracha sauce, if you want it spicer had a bit more.

Juice of 2 Limes


Spaghetti squash (for a lighter meal, but nourishing meal) – 2 small squash, or one large one


Rice noodles (traditional)

Stirfry :

1 head of broccoli

1 Zucchini

Half an onion

1/4 of a red cabbage

3 carrots

green peas

Half a handful of cashew pieces


Bean sprouts

Green onions

Fresh Basil


Cashew pieces or pumpkin seeds

Milk Thistle seeds


  • Bake the spaghetti squash at 450 C for 45 minutes. I cut mine in half and put it on the baking tray with the cut side down. While the squash is baking you can prep the rest.
  • Cut all of the items for the stir-fry (broccoli, zucchini, red cabbage, carrots). This will be the base for the dish. Leave the cashew pieces out to the side.
  • Once all the veggies are cut, begin by frying the onions in some olive oil.  Once a light brown, add in the other veggies. Add a touch of water to cook the veggies. After about 5 minutes you can add the cashews to the stirfry. Check back on the veggies, stirring occasionally. When the veggies are almost done, add the green peas. The veggies are finished once they are soft and cooked.
  • While the veggies are cooking you can make the sauce.
  • In a blender add the juice of the limes, the sriracha sauce, tamari, peanut butter, garlic, maple syrup, olive oil and blend until smooth and well mixed.
  • Once the veggies are cooked, add the sauce to the veggies and let it simmer for a couple of minutes.
  • Once the squash is soft and you can remove the pieces with a fork that create a string like noodles, take it out and remove the flesh into a large bowl.
  • Place the spaghetti squash on a plate, add the stirfry veggies that have been cooked with the sauce on top and garnish with bean sprouts, green onions, basil, avocado and extra cashews if you like. If you want to add a touch of wild you can add milk thistle seeds to garnish.


If you would like to make this a non-vegetarian meal you can use two eggs instead of cashews and add chicken, or shrimp after the onions are done frying. If possible try to get organic, sustainable, local meat that uses ethical farm practices.





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