The Ultimate Pad Thai Vegan food! This recipe is tossed with sesame oil, soya sauce, chilies, and lots of peanuts for an incredibly simple comfort food recipe that’s ready in 30 minutes. If you are a fan of Thai food you will LOVE it!
Personally, I just believe that the combination of salty, sweet, spicy, sour + noodles is love at first bite!
Authentic Pad Thai
The authentic Pad Thai in Thailand has a fishy/prawny taste and you will find it everywhere in Thailand. Nowadays lots of restaurants make a Vegan version of Pad Thai. Please ask before you consume anything.
About Vegan Pad Thai Recipe
Pad Thai is very easy to veganize it. Just mix your favorites veggies. add tofu if you want in order to replace the egg. Plus you can add black salt which I heard that tastes like an egg! I never tried though, as I hate the taste of egg. Veggies need to be sauteed separately because each one of them has a different time of cooking until got softens.
Pad Thai Noodles
You can find those Noodles in every supermarket. The cook instructions are on the packet. You normally will need 5-7 minutes to soak them in warm water. So quick and easy. Just be careful! Do not overdo it because during cooking them on the pan they will melt and the texture will look soggy.
How to Make the Ultimate Vegan Pad Thai Recipe
*All Veggies need to be cooked until slightly soft.
First, wash and prep your veggies. Mince the garlic, slice the Red pepper, Green pepper, Carrots, Broccoli, Ginger, fresh onions and leek. (photo 1)
Add the sesame oil and coconut oil to a large saucepan. Add the ginger to the pan and cook over high heat. Sprinkle in the salt at the end, then remove from the pan and set aside. (photo 2)
Add the leek and the fresh onion and cook over high heat, then remove from the pan and set aside. (photo 3)
Add the peppers and cook over high heat, then remove from the pan and set aside. (photo 4)
Meanwhile, prepare the rice noodles. Bring a medium pot filled with water, remove from the heat and cover the noodles. Leave them aside for 5 minutes, drain and set them aside. (photo 5)
Add the carrots to the pan, cook over high heat, then remove from the pan and set aside. (photo 6)
Add the broccoli cook over high heat, then remove from the pan and set aside. (photo 7)
Add the sesame over high heat, then remove it from the pan and set it aside. (photo 8)
Add the veggies back to the pan, cook over high heat. (photo 9)
Add the noodles and soya sauce. Mix carefully. (photo 10)
Add sesame, all the rest of the spices, sugar, and mix carefully until everything is heated and coated in sauce and the veggies. Cook over high heat for 10-20 seconds. (photo 11)
Add the chopped peanuts, squeeze lime on the top and serve. (photo 12)
TIPS FOR COOKING VEGAN PAD THAI RECIPE
- Prior to cooking noodles read the package instructions, first.
- If you wish to have an eggy taste, you can add black salt.
- Coconut Sugar may be substituted for Brown Sugar or White Sugar.
- Soya sauce may be substituted with Tamari which is gluten-free.
- Don’t skimp on the Peanut topping, people. A little crunch (and fat) makes everything taste better.
VARIATIONS FOR THIS RECIPE
- You can use either White or Brown Rice Noodles for this recipe.
- You can add cubes of baked tofu. Cut the Baked Tofu into cubes and marinate it with tomato sauce, so you can use it as a “meatball” in the recipe.
- Instead of sauteing the veggies, you can bake them a little bit.
- You can use glass noodles instead of rice ones and make a delicious glass noodle pad thai.
- Squash is a good choice of other veggies you can use for a vegan spaghetti squash pad thai.
MORE DELICIOUS RECIPES YOU MIGHT LIKE:
- Dhal Curry with Rice
- Baked Tofu with veggies and rice
- Chickpeas with Sun-Dried tomatoes
- Mushroom Risotto
- The original Arabic Hummus
★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Facebook, Instagram, Twitter, and Pinterest for more delicious recipes! Do you have any other vegan Asian food choices? Comment below
📖 Recipe
Pad Thai Vegan food
Ingredients
- 4 oz rice noodles
- 2 spring onions cut in small pieces
- 2 carrots cut in small pieces
- 2 garlic cloves finely sliced
- ½ small brocolli florets
- 1 red pepper finely sliced
- 1 green pepper finely sliced
- 1 red chilli finely sliced
- ¼ cup peanuts cut in small pieces
- 1 ginger small piece finely sliced
- ½ leek small piece finely sliced
- 4 tablespoon sesame seeds
- 5 tablespoon soya sauce
- ½ tablespoon coconut sugar
- ½ tablespoon salt
- 1 Tbsp coconut oil
- 1 tablespoon sesame oil
- ½ lime
Instructions
- First, wash and prep your veggies. Mince the Garlic, slice the Red pepper, Green pepper, Carrots, Broccoli, Ginger, fresh onions and leek.
- Add the sesame, coconut oil to a large pan. Add the ginger to the pan and cook over high heat for 1 minute. Sprinkle in the salt at the end, then remove from the pan and set aside.
- Add the leek and the fresh onion and cook over high heat, then remove from the pan and set aside.
- Add the peppers and cook over high heat, then remove from the pan and set aside.
- Meanwhile, prepare the rice noodles. Bring a medium pot filled with water, remove from the heat and cover the noodles. Leave them aside for 5 minutes, drain and set aside.
- Add the carrots in the pan, cook over high heat, then remove from the pan and set aside.
- Add the broccoli cook over high heat, then remove from the pan and set aside.
- Add the sesame over high heat, then remove from the pan and set aside.
- Add the veggies back to the pan, cook over high heat for 30 seconds.
- Add the noodles and soya sauce. Mix carefully.
- Add sesame, all the rest of the spices, sugar and mix carefully until everything is heated and coated in sauce and the veggies. Cook in high heat for 10-20 seconds.
- Add the chopped peanuts, squeeze lime on the top and serve.
Notes
- All Veggies need to be cooked separately until soften. Each vegetable has a different cooking time.
- Prior to cooking noodles read the package instructions, first.
- If you wish to have an eggy taste, you can add black salt.
- Coconut Sugar may be substituted for Brown Sugar or White Sugar.
- Soya sauce may be substituted with Tamari which is gluten-free.
- Don’t skimp on the Peanut topping, people. A little crunch (and fat) makes everything taste better.
- You can use glass noodles instead of rice ones and make a delicious glass noodle pad thai.
- Squash is a good choice of other veggies you can use for a vegan spaghetti squash pad thai
Nutrition
Are you planning to make this Recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
Laura | Wandercooks
Great recipe, so much flavour!
Pinelopi Kyriazi
Thank you!!!
Farah
This looks fantastic! I love pad thai- will definitely check it out!
Pinelopi Kyriazi
Thank you dear!!
Michelle Miller
Always a time and place for a beautiful pad thai! Love that you're offering us a vegan version of it. Looks fantastic!!!
Pinelopi Kyriazi
Yes there is always a time for pad thai!
Emily
I love pad thai but never made it at home before, can't wait to try this!
Pinelopi Kyriazi
Thank you!
Cliona
Pad Thia is my favourite dish and I love that you've made this vegan recipe for everyone to enjoy! So delicious!
Pinelopi Kyriazi
Yeah and its so easy to make it!