Luke Hines’ low-carb vegan Pad Thai recipe

Luke Hines’ healthy twist on the traditional Pad Thai is low in carbs, and high in vitamins, antioxidants and fibre.

You are going to love this quick and easy recipe, which takes just 30 minutes to prepare.

Plus, check out all the colourful veggies you’ll be eating! To replace the traditional rice noodles, I have gone with carrot ‘noodles’, greens, finely sliced red capsicum and red cabbage. Pad Thai has never looked so vibrant or delicious.

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No-fuss plant Pad Thai

Makes 4


  • 1 tablespoon coconut oil
  • 2 garlic cloves, very finely chopped
  • 1 long red chilli, finely sliced
  • 4 shallots, finely sliced
  • ¼ small red cabbage, outer leaves discarded, finely sliced
  • 1 red capsicum, finely sliced lengthways
  • 2 tablespoons coconut aminos or tamari
  • 4 carrots, cut into ribbons with a vegetable peeler
  • 6 rainbow chard or kale leaves, stalks discarded, finely sliced
  • 1 cm piece of ginger, peeled and finely grated
  • 1 teaspoon grated fresh or ground turmeric

Peanut sauce

  • 3 tablespoons crunchy peanut butter
  • Juice of 1½ limes, plus extra if needed
  • 3 tablespoons coconut aminos or tamari, plus extra if needed
  • 2 tablespoons maple syrup or coconut nectar, plus extra if needed
  • 1 teaspoon chilli flakes, plus extra if needed

To serve

  • 1 handful of coriander leaves
  • 2 tablespoons chopped roasted peanuts
  • 1 teaspoon chilli flakes


1. To make the peanut sauce, whisk all the ingredients together in a small bowl. Taste and adjust the flavour as needed, adding more lime juice for acidity, coconut aminos for saltiness, dried chilli flakes for heat, or extra maple syrup for sweetness. Set aside.

2. Melt the coconut oil in a large frying pan over medium heat. Add the garlic, chilli, shallot, cabbage, capsicum and 1 tablespoon of the coconut aminos or tamari and cook, stirring frequently, for 3 minutes. Add the carrot, chard or kale and the remaining tablespoon of coconut aminos or tamari and saute for another 2–4 minutes. Add the peanut sauce, ginger and turmeric and cook, stirring often, for a further 3–4 minutes, or until everything is warmed through and the chard or kale is slightly wilted.

3. Remove from the heat and divide among serving plates. Serve, topped with the coriander, chopped peanuts and chilli flakes.

This is a recipe extract from Eat More Vegan by Luke Hines, (Plum, $26.99). Photography by Mark Roper.