Plant-based Pad Thai with spicy almond sauce


Pad Thai is a delicious and popular Thai dish that has become a favourite of many Australians. It typically consists of stir-fried rice noodles, eggs, tofu, bean sprouts, and a variety of vegetables such as onions, garlic, and chives, all tossed together in a savoury sauce made from tamarind, fish sauce, and other seasonings.

The dish is often garnished with chopped peanuts and lime wedges and can be made with chicken, prawns, or other meats, however, our entirely plant-based recipe here is packed full of flavour, and is highly nutritious that is perfect for lunch or dinner.

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Pad Thai with spicy almond sauce

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  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: 2-4 1x


Serve at room temp with a hot dish in winter.


Units Scale

For the Pad Thai

  • 1 carrot, julienne
  • 1 red capsicum, julienne
  • 1/2 red cabbage, thinly sliced
  • 1 zucchini, sliced into noodles with spiraliser
  • 1 small packet kelp noodles, refreshed and patted dry *available at health food stores
  • 1/4 cup snow peas, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 cup sunflower sprouts
  • 1/4 cup basil leaves, shredded
  • 1/4 cup coriander, roughly chopped
  • 1/4 cup mint leaves, roughly chopped

For the dressing

  • 2 tbsp lime juice
  • 2 tbsp tamari
  • 1 small red chilli finely chopped
  • 1 tbsp maple syrup
  • 3 tbsp tamarind paste

For the spicy almond sauce

  • 3 tbsp almond butter
  • 1 tbsp maple syrup
  • 4 sundried tomatoes
  • 2 tbsp white vinegar
  • 2 tsp tamari


  1. Mix all ingredients in a bowl. Fold in dressing.
  2. Place Pad Thai on a serving platter with almond sauce on the side.

For the dressing

  1. Whisk ingredients together in a small bowl or shake together in a glass jar with secure lid.

For the spicy almond sauce

  1. Place in blender at high-speed until smooth.
  • Prep Time: 30 mins



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