One-Pot Pad Thai (No Oil, No Refined Sugar, Gluten Free)

Cheat’s Pad Thai as I like throwing all the ingredients in the one pot and have the noodles absorb all the flavours. This is a really versatile dish where you can use any of your favourite vegetables.


1/2 onion
1 clove garlic
1/4 inch grated ginger
1 grated carrot
1 bunch of bok choy, washed and cut into 1-inch parts
1/4 cup dried shitake mushrooms
*You can use any vegetables such as bean shoots, bell peppers etc.

1 tablespoon mushroom sauce or vegan oyster sauce
1 tablespoon peanut butter
1/2 teaspoon vegan fish sauce
1/2 teaspoon apple cider vinegar
1/2 teaspoons siracha

Fresh coriander, chopped
200 grams Pad Thai noodles
2 cups stock
Small block of tofu cut into cubes, I prefer pre-marinated tofu for this dish.


  1. Sautee onions with 2 tablespoons of water in a pot. When they soften add garlic and ginger and sautee for another minute.
  2. Add 2 cups of stock and sauce ingredients, and bring to simmer. Add the shitake mushrooms and carrots and bring to boil. Add tofu.
  3. Add the noodles now. Avoid moving the noodles too much as it will break. Put the lid on the pot to help the noodles hydrate. Bring the heat down to a simmer for a minute. If you are using vegetables that are more sturdy and take a longer time to cook (e.g., zucchini, mushrooms, broccoli), add this at the same time as the noodles, on top of the noodles.
  4. After the minute, add any softer vegetables (e.g., bok choy) now. At any time if it looks like the stock has completely reduced, you may add more stock, a little at a time. Give the pot a stir. Your noodles should now be soft. If not, put the lid back on and let it steam for another minute.
  5. Add chopped corriander and serve.