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Pad thai in a white plate with limes
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5 from 7 votes

Pad Thai Vegan food

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 a fan of Thai food you will LOVE it!
Course Main Course
Cuisine Thai
Keyword noodles, Padthai, thaifood
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
Calories 500kcal
Author Pinelopi Kyriazi

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
US - Metric

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

Serving: 1serving | Calories: 500kcal | Protein: 43g | Fat: 25g | Saturated Fat: 3.6g | Cholesterol: 224mg | Sodium: 2040mg | Fiber: 1.8g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 3.1mg | Calcium: 86mg | Iron: 2.3mg