🍽️ Mains

Vegan Pad Thai

Vegan Pad Thai is a bright, flavorful take on Thailand’s most iconic noodle dish. Soft rice noodles are tossed in a perfectly balanced sauce — tangy, sweet, salty, and subtly spiced — loaded with fresh vegetables, crunchy bean sprouts, and aromatic herbs. Garnished with crushed roasted peanuts and fresh lime, it captures all the classic taste and texture without any fish sauce, eggs, meat, or dairy.

Shared by novi

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Time

30 min

Serves

Difficulty

medium

🛒 Ingredients

#For the Noodles & Vegetables:
250g dried flat rice noodles
1 cup broccoli florets, cut small
1 medium carrot, peeled and sliced into thin ribbons or matchsticks
½ red bell pepper, sliced into strips
½ orange bell pepper, sliced into strips
1 cup fresh bean sprouts
3–4 spring onions, whites chopped, greens sliced for garnish
2 cloves garlic, minced
2 tbsp neutral cooking oil
#For the Signature Pad Thai Sauce:
3 tbsp tamarind paste/concentrate (mixed with ¼ cup warm water, strained)
2 tbsp coconut sugar or brown sugar
2 tbsp light soy sauce
1 tbsp lime juice
1 tbsp rice vinegar
½ tsp chili powder or red pepper flakes (adjust to taste)
1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
#Garnish:
¼ cup roasted crushed peanuts
Fresh cilantro leaves
Extra bean sprouts
Lime wedges
Sliced fresh chili (optional)

👩‍🍳 Instructions

1
Prep the noodles: Soak rice noodles in warm water for 8–10 minutes until pliable but still firm. Drain well and set aside — do not over‑soak.
2
Make the sauce: Whisk together strained tamarind liquid, sugar, soy sauce, lime juice, vinegar, and chili powder in a small bowl until sugar dissolves completely. Set aside.
3
Stir‑fry aromatics & veggies: Heat oil in a wok or large pan over high heat. Add garlic and spring onion whites; stir‑fry for 20 seconds until fragrant. Add broccoli, carrot, and bell peppers; toss for 2–3 minutes until crisp‑tender.
4
Combine & coat: Add the drained noodles and pour the sauce over everything. Toss quickly and gently for 3–4 minutes until noodles absorb the sauce and turn glossy. Add bean sprouts and spring onion greens; toss for another minute.
5
Finish: If you prefer a thicker coating, stir in the cornstarch slurry and cook for 30 seconds more. Turn off heat immediately.
6
Serve: Plate generously, top with crushed peanuts, fresh cilantro, extra bean sprouts, and squeeze fresh lime juice right before eating for the best flavor.