55% off our Online Happy Gut Course - build your gut & learn to cook in 6 weeks

Easy, ginger and sesame pad thai

A simple 15 minute quick, easy and super tasty dinner that really delivers in terms of flavour. Use buckwheat or brown rice noodles to make this gluten free. Use low fat coconut milk if you want it lower in fat. The written recipe is slightly different from the video but both are delicious

Serves 4

Takes 15-20 minutes


200g wholewheat noodles (4 nests)

3 cloves garlic

1 big thumb-size piece of ginger

1 red chilli (medium heat)

1 bunch of scallions

1 red pepper 

1 yellow pepper

1 carrot

150g shiitake mushrooms

1 head of pak choi/100g baby spinach

1.5 tablespoon oil


For the dressing

1 x 400ml tin coconut milk

juice of 1 lime

3 tablespoons tamari

1 tablespoon maple syrup


To garnish

a small bunch of fresh coriander/basil

3 tablespoons sesame seeds, we prefer black sesame seeds as they give more contrast)

pickled ginger

Fresh radish

wedges of lime  



Put the noodles in a pot of boiling water and cook as per instructions on the back of the packet (usually takes 4-5 minutes). Remove from heat, drain and rinse with cold water in a colander over the sink. 

Best to prep all the veg first as this is a fast cooking dish cooked on a high heat in about 5 minutes: Peel and finely chop the garlic and ginger. Remove the end off the chilli and finely slice (leave the seeds in only if you like it hot). Chop the ends off the scallions, remove any limp outer leaves and finely chop. Deseed and finely chop the peppers and grate the carrot. Finely chop the mushrooms. Remove the nub at the end of the pak choi and finely chop.

Put 1.5 tablespoons of oil into a non-stick large bottomed pan (ideally a wok) on a high heat. Add the garlic, ginger and chilli, and cook for 1 minute, stirring regularly.

Add the peppers, mushrooms, scallions and the grated carrot. Cook for further 1.5 minutes, stirring as it cooks.

In a cup, mix together the dressing ingredients, using a fork (do not worry if it stays a bit lumpy as the coconut milk does not break up completely but will do once added to pan). Add the dressing in and stir right through so that it coats all the veg well. 

Next, add the noodles and cook for a minute. This time add the pak choi and cook for another minute. 

Remove from the heat. Roughly chop the fresh coriander or basil and use them as garnish for each serving together with sprinkles of sesame seeds. It is nice served with some pickled ginger, some sliced radish and a wedge of lime on each serving. Enjoy :)

Learn to cook like a Pro Chef

55% off our online vegan cooking course which teaches you how to cook without recipes and to approach food like a professional chef. Its distills our 15 years experience as plant based chefs


50% Complete

Try A Section Of Our Course For Free!