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vegan pad thai

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
Cook Time: 15 minutes
Total Time: 25 minutes
Author :Nish Kitchen
Servings 4

Ingredients

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