Vegan Pad Thai Recipe

If you’re craving a vibrant, flavorful dish that’s as satisfying as it is wholesome, you’re going to adore this Vegan Pad Thai Recipe. It’s packed with fresh veggies, a tangy-sweet tamarind sauce, and those beloved chewy rice noodles that soak up all the goodness. I absolutely love how this turns out every time, and I’m excited to share the step-by-step with you so you can make this fan-freaking-tastic meal in your own kitchen!

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Ingredients You’ll Need

The ingredients here really shine together, bringing that authentic pad thai vibe with a generous vegan twist. When shopping, I like to pick the freshest veggies I can find, and if you can find a good quality tamarind sauce, it makes all the difference.

• Wide rice noodles: These are essential to get that authentic texture—soak carefully to avoid mushiness.
• Peanut oil: I use peanut oil for its high smoke point and subtle nutty flavor, but any neutral oil works.
• Spring onions: They add a mild brightness that really lifts the dish.
• Garlic: Fresh and sliced finely, it brings that aromatic depth.
• Hot red chilli: Adjust how spicy you want it—love the kick it adds!
• Carrots: Shaved into ribbons they provide just the right crunch and color.
• Green beans: Cut diagonally for a nice bite and color contrast.
• Broccoli: I use small florets for texture and vibrant green in every bite.
• Red pepper: Adds sweetness and a pop of color.
• Roasted & unsalted peanuts: Pound them for that perfect crunch topping.
• Mung bean sprouts: They’re fresh and crisp, an essential garnish in my book.
• Fresh coriander: I sprinkle this on at the end to infuse that herbal brightness.
• Tamarind sauce: This tangy magic really makes the flavor pop; start light if it’s store-bought.
• Tamari or soy sauce: Use tamari for gluten-free, and I sometimes add a splash more for taste.
• Vegan fish sauce or extra tamari: Adds that seafood-like umami depth—totally optional but worth trying.
• Maple syrup: Balances the sour and salty with gentle sweetness.

Variations

One of the things I adore about this Vegan Pad Thai Recipe is how easy it is to make it your own. Depending on what you have on hand or your personal zing, adjusting veggies or heat levels makes it feel fresh every time.

• Protein Boost: I sometimes add crispy tofu cubes or tempeh for an extra filling meal.
• Extra Heat: If you like it spicy, toss in more fresh red chillis or a splash of chili crisp at the end.
• Nut-Free: Swap peanuts for toasted pumpkin seeds if you have allergies, just as tasty!
• Seasonal Veggies: I’ve tweaked this for spring with asparagus or summer with snap peas and it always works.

How to Make Vegan Pad Thai Recipe

Step 1: Prep Noodles Like a Pro

Start by soaking your wide rice noodles according to the package instructions, but don’t fully cook them just yet. Here’s a trick I learned the hard way: lift the lid partway through soaking and give the noodles a good stir—this stops them from sticking or clumping, which can ruin the texture. After soaking, drain them well and set aside. You can toss a little oil through them to prevent sticking, but I often skip this without any issues.

Step 2: Whip Up the Flavorful Sauce

Mix tamarind sauce, tamari, vegan fish sauce (or extra tamari), and maple syrup in a small bowl. If you’re using store-bought tamarind paste, take it easy at first because it can be quite sour and concentrated compared to homemade. Taste and adjust the balance of sour, salty, and sweet to your liking—this step really sets the tone for your Pad Thai!

Step 3: Stir-Fry Aromatics to Perfection

Heat a wok or large frying pan over high heat with 1 tbsp peanut oil until just smoking. Add sliced spring onions, garlic, and chilli—stir them constantly to avoid burning. You want the spring onions softening and the garlic fragrant, which happens quickly (around 1-2 minutes). Then transfer these aromatics to a plate, but keep all that flavorful oil in the wok—it carries so much aroma!

Step 4: Cook the Veggies Just Right

Add another tablespoon of oil into the same wok (no washing needed) and start stir-frying the veggies in this order: broccoli, green beans, red pepper, then carrot ribbons, leaving a minute or two between each addition. You want them cooked but still crunchy, so keep tossing and watch the color stay bright—that’s the sign of perfectly cooked veggies.

Step 5: Bring It All Together

Transfer the veggies to a big plate and pour the sauce into the hot wok. Add the noodles next—don’t worry if they look a little clumped; the sauce and heat will loosen them up. Then toss back in the spring onions, garlic, chilli, and your cooked veggies. Stir-fry everything together for 1-2 minutes until warmed through and well combined. This is the moment the magic happens!

Step 6: Serve with Crunch and Freshness

Divide the Pad Thai between plates and top generously with mung bean sprouts and crushed peanuts. I always serve with lime wedges on the side for that fresh zing that pulls the flavors together beautifully.

How to Serve Vegan Pad Thai Recipe

Garnishes

I always top my Vegan Pad Thai with fresh mung bean sprouts and a generous sprinkle of crushed roasted peanuts—that crunch is everything! A handful of chopped fresh coriander adds a fragrant finish, and don’t forget the lime wedges on the side; a generous squeeze right before eating brightens up the entire plate.

Side Dishes

For a complementary meal, I love pairing this with simple cucumber salad or steamed edamame tossed with sea salt. If you want to keep things light, a side of lightly pickled carrots or a miso soup works beautifully too.

Creative Ways to Present

When I’ve had friends over, I like to serve this Vegan Pad Thai in individual coconut shells or banana leaf bowls for a fun, tropical vibe. Wrapping lime wedges and crushed peanuts in little lettuce cups on the side adds a fancy, interactive touch everyone enjoys!

Make Ahead and Storage

Storing Leftovers

Any leftovers store well in an airtight container in the fridge for up to 2 days. I always let it cool completely before sealing to avoid soggy noodles. When reheading, tossing with a bit of oil helps revive the texture.

Freezing

I’ve tried freezing Vegan Pad Thai a few times, but I recommend skipping this because the noodles can get mushy when thawed. If you must freeze, pack it tightly with minimal sauce and thaw slowly in the fridge to keep the best texture.

Reheating

Reheat leftovers in a hot skillet with a splash of water or oil, stirring frequently to separate noodles and warm evenly. Microwave works too, but tossing mid-cycle helps avoid clumps and sogginess.

FAQs

Final Thoughts

This Vegan Pad Thai Recipe has become one of my go-to comfort meals. It’s easy to pull together, bright and flavorful, and everyone in the family goes crazy for it—even my non-vegan friends! Once you get the hang of soaking noodles just right and mastering that tangy sauce, you’ll want to make this over and over. Seriously, give it a try—I’m confident it’ll become a favorite in your kitchen too.

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