Cashew Pad Thai (Vegan, Gluten-Free)

Cashew Pad Thai (Vegan, Gluten-free)

I was never really a pad that kinda girl, but this vegan and gluten-free Cashew Pad Thai has me hooked. Just enough savory, just enough sweet, just enough spiciness, and a beautiful blend of Asian flavors. I love how quick this recipe is and it saves great! Lasts for 2-3 days in the fridge and the noodles begin to absorb the flavors of the sauces to make it even more delicious.

Cashew Pad Thai (Vegan, Gluten-Free)

Key INgredients

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Cashew Pad Thai (Vegan, Gluten-Free)

Bursting with asian flavors, this cashew pad thai recipe is one that I make regularly and have since hooked several friends on.
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 people


  • 2-4 garlic cloves
  • 6 chives (green onions)
  • 2 tbsp sesame oil
  • 3-4 long carrots
  • 2 bunches of broccolinni
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4-1/2 cup coconut aminos
  • 1-2 tbsp hot pepper sesame oil
  • 1 packet pad thai rice noodles (see images above for my favorite)
  • 1 cup raw cashews
  • sesame seeds
  • optional radishes, cilantro, thai basil, limes, etc for garnish


  • Dice garlic and 4 chives (green onions). You want to save 2 of the chives for toppings later.
  • Refer to package instructions for rice noodles and put the water in a medium saucepan to boil.
  • Heat a large saucepan on medium heat and add sesame oil.
  • Add garlic and chives to the saucepan and cook until garlic is fragrant (about 2-3 minutes).
  • While garlic and chives are cooking, cut the carrots and brocolinni bunches.
  • Add carrots and broccolini, salt, pepper, coconut aminos, and hot pepper sesame oi to the saucepan.
  • Cook mixture until softened (about 10-15 minutes on medium heat).
  • The water for the rice noodles should be boiling by now. While vegetable mixture is cooking, follow package instructions to cook the rice noodles (most only take about 8 minutes to cook in boiling water so they usually finish up right on time).
  • Once the noodles are cooked, strain water and add rice noodles to the vegetable mixture.
  • Mix noodles into vegetables thoroughly and taste test a small bite.
  • Add more or less hot pepper sesame oil depending on desired spiceness.
  • Add more coconut aminos for a sweeter mixture and more salt for a more savory mixture.
  • I keep taste testing and adding ingredients until it tastes good to me.
  • Use tongs or a pronged spoon to serve veggie and noodles into bowls.
  • Dice the last 2 chives and cashews. Sprinkle chives, cashews and sesame seeds over bowls to garnish.
  • Add any other desired toppings and enjoy!

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