Vegan Pad Thai

Pad Thai is one of the most popular Asian dishes in the world, and it’s no wonder why. The stir-fried noodles have a delightfully chewy texture that you can’t find in anything else, which is complemented perfectly by the crunch of chopped peanuts.

This dish’s distinctive Thai flavor earned it a top spot on CNN’s list of the most delicious foods in the world in 2011.

Unfortunately, the Pad Thai you find at restaurants is typically not vegan or even vegetarian, even though it is traditionally topped with tofu. Common ingredients include fish sauce, eggs, and shrimp. Luckily, it is so easy to sub these things out to make a Vegan Pad Thai. The result is just as flavorful as the original.

Vegan Pad Thai
Vegan Pad Thai in a black bowl with chopsticks, peanuts in a jar in the background.

Vegan Pad Thai

Joss D
Pad Thai is one of those non-vegan comfort foods that can be converted into a plant-based delight with just a few tweaks. This recipe shows just how simple it is to make vegan Pad Thai. With only fifteen minutes of prep time, it is quick and easy.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 2
Calories 562 kcal

Ingredients
 
 

  • 2 cups rice noodles
  • 1 tbsp. sesame oil
  • 2 garlic cloveschopped
  • 2 tbsp. fresh gingerchopped
  • 1/2 cup onionthinly sliced
  • 1/2 cup carrotthinly sliced
  • 1/2 cup green beansthinly sliced
  • 1/2 cup red bell pepperthinly sliced
  • 1/2 cup coconut milk
  • 1/4 cup peanutschopped
  • 1 tbsp. curry powder
  • Salt and pepperto taste
  • 2 tbsp. cilantrochopped
  • 1/4 cup scallionsthinly sliced
  • 1 tbsp. black sesame seeds

Instructions
 

  • Put the noodles in a large bowl and cover with hot water. Let them soak for 3 minutes.
  • Drain the noodles well in a colander.
  • In a large nonstick wok or skillet, heat the sesame oil.
  • Add the garlic, ginger and all of the veggies (except for the scallions) and cook over high heat, stirring occasionally until lightly browned (about 5 minutes).
  • Add the noodles and stir-fry until heated through, about 2 minutes.
  • Add the coconut milk, peanuts, curry powder, salt and pepper and cook until the sauce has slightly thickened (2 to 3 minutes).
  • Garnish with cilantro, scallions and sesame seeds.

Nutrition

Calories: 562kcalCarbohydrates: 67gProtein: 10gFat: 30gSaturated Fat: 13gSodium: 77mgPotassium: 732mgFiber: 9gSugar: 6gVitamin A: 6775IUVitamin C: 58.8mgCalcium: 107mgIron: 5.5mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

Pad Thai is one of those non-vegan comfort foods that can be converted into a plant-based delight with just a few tweaks. This recipe shows just how simple it is to make vegan Pad Thai.

With only fifteen minutes of prep time, it is quick and easy. Use it to satisfy your own cravings, make it for dinner as the new family favorite, or share it with friends at a potluck. Vegans and non-vegans alike are sure to ask for the recipe. They may be surprised to find out that it is not only delicious but also cruelty-free and nutritious.

After you try out this recipe, let us know what you think. Did you make it for yourself or a crowd? Was it an instant winner?

Vegan Pad Thai

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