Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Vegan Buckwheat Pad Thai

By Tuesday, July 02, 2013 , , , ,

Pad thai has long been one of my favourite meals, but now I find the ketchuppy sauce to be too salty and too sweet and there to be too little vegetables in it to really satisfy me. This pad thai is totally vegan, and the combination of sticky buckwheat noodles, crunchy vegetables and peanutty sauce makes for a perfect meal. This beats a real pad thai in my opinion!

You will need:
70g dry buckwheat noodles

Coconut oil to cook with
1 cup shredded red cabbage
1 julienned carrot
1 spring onion
1/2 cup mung bean sprouts

For the sauce:
2 tbsps peanut flour + 2-3 tbsps water (or peanut butter)
1 tbsp rice vinegar
1 tbsp tamari
Chilli (optional)

A handful of roasted peanuts and fresh coriander to garnish

Cook the buckwheat noodles by bringing a pot of water to the boil, adding the noodles and allowing to cook for 5-7 minutes. Drain them and rinse them thoroughly in cold water before setting them aside. Meanwhile heat some coconut oil in a pan, and add all your vegetables, sauteing for approximately 5 minutes or until hot, but still crunchy. Add the buckwheat noodles and the peanut sauce and combine well, cooking until hot. Remove from the heat and serve with peanuts and coriander on top. This would be delicious with some tempeh in it too!

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  1. Just made this, but with soy sauce instead of tamari, it was absolutely delicious, great recipe!

  2. where can i buy mung bean sprouts in the uk, are they fresh/frozen or dried?

    1. They're fresh and found with the salads and stirfry vegetables in the supermarkets :)

  3. Hi! How many does this serve?

  4. How does it work if I use peanut butter? Do I just add 2 tbsps peanut butter and skip the water?

    1. You might need to slowly mix the liquid mixture into the peanut butter and maybe add water if you need

  5. I've made these many times before and talked about it on my IG, this recipe is so simple yet delish!