Vegan Pad Thai

Vegan pad Thai. A vegan twist on classic Thai noodles. Loaded with rainbow veggies, it’s the perfectly healthy dinner for any day of the week.

There’s nothing quite as satisfying as spending a beautiful day cooking for your loved ones. Combining contrasting flavors to create an amazing dish with a touch of pure cooking magic is all you need to brighten your day.

This pad Thai recipe is a vegan version of its non-vegetarian counterpart. Think classic Thai noodles paired with plenty of veggies like bokchoy, spring onions, bell peppers, and humble red onions. Customization is key here, so it’s easy to add any vegetables of your choice. Cubes of tofu make this dish protein-rich. To be exact, all the beautiful elements combine together to make one amazing vegan pad Thai.

To make this quick and easy dish, you’ll need rice noodles preferably pad Thai noodles. Don’t forget to check the instructions on the package to cook noodles perfectly. When the noodles are cooking, combine together all the delicious ingredients for the sauce, and make a beautiful dark sauce with the contrasting flavours of sweet, sour and heat.

Once the noodles are cooked, stir fry them alongside the sauce and veggies to create this classic dish. Finally, sprinkle with plenty of crushed peanuts and coriander (cilantro) leaves.

And there you go. A delicious dinner guaranteed to impress the whole family.

Vegan Pad Thai

Classic pad Thai loaded with vegetables and flavored with delicious stir fry sauce. Vegan + Gluten free

5 from 41 votes

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Course: Lunch, Dinner

Cuisine: Thai

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

MetricUS Customary

INGREDIENTS

• ▢ 200 g rice noodles preferably pad Thai noodles

MAKE SAUCE:

• ▢ 1 tablespoon tamarind paste
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons brown sugar
• ▢ 1 teaspoon dried pepper flakes dried chili flakes (Add more if you like)
• ▢ 2 tablespoons water

MAKE PAD THAI:

• ▢ 1 tablespoon oil
• ▢ 2 garlic cloves crushed
• ▢ 1 small red onion sliced
• ▢ 1 carrot peeled and cut into thin sticks
• ▢ 1 bunch bokchoy leaves separated
• ▢ 1 bell pepper red or green, thinly sliced

TO GARNISH:

• ▢ 3 tablespoons crushed peanuts
• ▢ Coriander cilantro leaves

Instructions

COOK NOODLES:

• Cook noodles according to package directions. Drain. Set aside.

MAKE SAUCE:

• Place tamarind paste, soy sauce, brown sugar, dried pepper flakes and water in a small bowl. Stir to combine. Set aside.

MAKE PAD THAI:

• Heat oil in a wok or large frying pan over high heat. Stir fry garlic for few seconds or until aromatic. Add onions, carrot, bell peppers (capsicum), and bokchoy. Stir fry for 2 minutes or until tender. Add cooked noodles. Pour in sauce. Stir fry for another 1 minutes.
• Garnish with crushed peanuts and coriander (cilantro) leaves.

Notes

- Customize with your favorite veggies like broccoli, mushrooms, zucchini or cabbage. Add cubed tofu if you like.

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 500mg | Fiber: 3g | Sugar: 9g

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