Noodle Free Pad Thai - Cook Republic #vegan #glutenfree #vegetarian


  • Author: Sneh
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Cuisine: Vegan, Gluten Free


adapted from Green Kitchen Travels by David Frenkiel & Luise Vindahl

tested – 3 times


For The Noodles

  • 1 daikon radish
  • 3 medium carrots
  • 3 cups (300g) bean sprouts
  • 250g snow peas, sliced lengthways
  • 300g firm tofu, sliced in rectangles
  • 3 spring onions, chopped (green only)
  • 1 handful fresh coriander leaves
  • 1516 Thai basil leaves, roughly chopped

For The Peanut Sauce Dressing

  • 1/4 cup (60g) smooth or chunky peanut butter
  • 4 tablespoons lime juice
  • 2 tablespoons tamari (or light soy sauce)
  • 2 tablespoons maple syrup
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, minced
  • 1 teaspoon red chilli flakes
  • 1/4 cup (60ml) water

To Serve

  • lemon wedges, sesame seeds, extra chilli flakes, Thai basil and coriander leaves.


  1. Wash and peel the daikon and carrots. Spiralize them using a spiralizer or julienne them using a julienne peeler. Alternatively if you don’t have either gadget, use a potato peeler to shave thin strips off the daikon and carrots. Place vegetable noodles in a large bowl.
  2. Add bean sprouts, snow peas, tofu, spring onion, coriander and Thai basil. Toss gently with your hands.
  3. Place all ingredients for the dressing in a glass bottle. Pop the lid on and shake until smooth and creamy.
  4. Pour over the noodle mixture in the bowl. Mix using your hands while ensuring that everything gets coated evenly with the dressing.
  5. Divide equally in 4 or 6 bowls. Top with sesame seeds, chilli flakes, herbs and serve with a lemon wedge.


The veggie noodle, tofu and herb mix can be prepped and stored in an air tight container in the fridge for up to 3 days.

The dressing can be prepped and stored in the fridge for up to 5 days.

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