Description
This vegan pad thai is a vibrant, flavorful, and healthy take on the classic Thai street food. Made with wide rice noodles and a variety of fresh vegetables stir-fried in a tangy tamarind and tamari sauce, it’s completely plant-based, gluten-free, and perfect for a quick yet satisfying meal. The dish is garnished with crunchy peanuts and fresh coriander, adding texture and brightness to every bite.
Ingredients
Scale
Noodles
- 200 g / 7 oz wide rice noodles
Vegetables
- 2 spring onions, sliced
- 2 garlic cloves, finely sliced
- 1 hot red chilli, finely sliced
- 2 carrots, shaved into ribbons with a speed peeler
- 1 large handful of green beans, cut diagonally
- ½ small broccoli, divided into florets
- 1 red pepper, finely sliced
- ½ cup mung bean sprouts
Sauce
- 5 tbsp tamarind sauce*
- 1 tbsp tamari / soy sauce
- 2 tbsp vegan fish sauce* or more tamari / soy sauce
- 2-3 tbsp maple syrup, adjust to taste
Others
- 2 tbsp peanut oil (or other high smoke point oil)
- ¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
- Fresh coriander, to garnish
Instructions
- Prepare the noodles: Soak the rice noodles according to the packet instructions, but do not fully cook them as they will cook further in the wok. Stir the noodles occasionally during soaking to prevent clumping and sticking.
- Drain and set aside: Once soaked, drain the noodles. Optionally toss with a little oil to keep them separated, though this is not necessary.
- Mix the sauce: Combine tamarind sauce, tamari or soy sauce, vegan fish sauce (or more tamari), and maple syrup in a small bowl. Adjust tamarind amount if using concentrated shop-bought paste to balance sourness.
- Cook aromatics: Heat 1 tbsp peanut oil in a wok or large frying pan over high heat until almost smoking. Add sliced spring onions, garlic, and hot red chilli. Stir-fry constantly until spring onions are softened and garlic is fragrant, then transfer to a plate, leaving oil in the wok.
- Stir-fry vegetables: Add another tablespoon of oil to the wok. Add broccoli florets first, followed by green beans, red pepper, and carrot ribbons, with a minute or two between additions. Stir-fry until vegetables are cooked but still have crunch.
- Add sauce and noodles: Remove vegetables to a plate. Pour the prepared sauce into the wok. Add the noodles and stir to separate any clumps with the heat and sauce.
- Combine all ingredients: Return the aromatics and stir-fried vegetables to the wok. Mix well and let everything warm through for 1-2 minutes, stirring constantly.
- Serve: Divide the pad thai between 2-3 plates. Garnish with mung bean sprouts, crushed roasted peanuts, and fresh coriander. Serve with lime wedges on the side if desired.
Notes
- This vegan pad thai is quick to prepare and gluten-free, making it accessible for many dietary needs.
- Adjust the maple syrup to balance the sourness of the tamarind sauce according to taste.
- If using tamarind paste, be cautious as it may be more concentrated than homemade tamarind blocks.
- Feel free to substitute or add other vegetables as desired or based on seasonal availability.
- Tossing the noodles with a little oil after soaking can help prevent sticking but is optional.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of total recipe)
- Calories: 534.16 kcal
- Sugar: 27.62 g
- Sodium: 1881.81 mg
- Fat: 15.72 g
- Saturated Fat: 2.57 g
- Unsaturated Fat: 13.15 g
- Trans Fat: 0 g
- Carbohydrates: 88.8 g
- Fiber: 5.74 g
- Protein: 10.61 g
- Cholesterol: 0 mg
