04 February, 2014

RECIPES - Vegan Pad Thai

My month of Veganuary is now over (and yes I have had some chocolate and some bacon since). That being said, the whole month was a bit of an eye opener to me. Not only was my purse pleasantly surprised but I also really enjoyed 'eating clean'. I'm not saying that I will never touch meat or dairy again but I am now making a conscious effort to be more mindful of my consumption and the health benefits of being dairy free.

This pad thai dish is the perfect example of how a few store cupboard ingredients can rustle up a delicious vegan dinner in no time at all.


3 tbsp peanut butter

1 tsp grated ginger

1/2 tsp chilli sauce

1 tbsp soy sauce

4 tbsp hot water

Sesame seeds

Noodles (I used 100% buckwheat noodles which are also gluten free)

Your choice of veggies. I opted for leeks, cabbage and carrots as that what I had in the pantry!


1. Start by making your sauce. To do this mix the peanut butter, ginger, chilli sauce, soy sauce and hot water into a bowl and set to one side.

2. Next pop a little oil into a pan and stir fry your veg.

3. While the veggies are cooking, put your noodles in a pan of boiling water.

4. Once both are cooked, drain the noodles and add them to your veg. Cover with the satay sauce and gently stir in.

5. Serve with some toasted sesame seeds on top.

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