Better-Than-Takeout Vegetarian Pad Thai

Looking to lose weight or eat healthy doesn’t mean you have to skimp on your weekly favourites. This better-than-takeout Thai classic will soon be a kitchen staple for days that you feel yourself reaching for the Uber Eats app.

Ready in 40 minutes

Serves 4 people


  • 100-150g Pad Thai rice noodles, cooked according to package directions

  • 1 tbsp avocado oil

  • 1 cup red bell peppers, julienned

  • 2 medium carrots, shredded

  • 1 cup purple cabbage, chopped

  • ½ white onion, diced

  • 3 cloves garlic

  • 3 tbsp peanut butter

  • 3 tbsp light tamari

  • 1 tbsp maple syrup

  • 2 tsp sriracha

  • ¼ tsp rice wine vinegar

  • ½ lime, juiced

  • Chopped peanuts, to garnish

  • Green onion, to garnish

  • Parsley, to garnish


  1. In a small bowl, mix together peanut butter, tamari, maple syrup, sriracha, rice wine vinegar and lime juice. Set aside

  2. Heat avocado oil in a wok over medium heat. Once hot, add onion and garlic. Sautee for 2-3 minutes

  3. Lower heat to medium-low. Add peppers, carrots & cabbage, cover and cook for an additional 8-9 minutes. Stirring consistently.

  4. Combine cooked noodles and peanut sauce to pan and mix well.

  5. Garnish with crushed peanuts, green onion and parsley. Enjoy!