Easy Vegan Pad Thai

February 03, 2020

Easy Vegan Pad Thai

Oh how much we love Thai food! Its a real treat in our household to order takeaway Thai. Last week we wanted Pad Thai but I decided to try a new recipe, one that offers the delicious taste and is healthier for us and our bank account. We aimed for a successful Meatless Monday recipe and weren't we pleasantly surprised!

Its easy and made with simple enough ingredients that most of you will have in your pantry or will use for other recipes. 

This recipe serves 2-3 people so be sure to double for a bigger family & if you want leftovers for lunches. Believe me, you will. 



Easy Vegan Pad Thai

Author: www.happyskinkitchen.com



About 200gr of rice noodles 

3 tbsp of toasted sesame seeds oil 

3 garlic cloves, minced 

A small piece of ginger, finely grated 

1/4 cup of soy or Tamari sauce 

2tbsp of brown rice vinegar 

2 tbsp of coconut sugar  

1/2 tbsp of paprika 

About 1/2 cup of cubed extra firm tofu 

3 spring onions – chopped + extra for sprinkling 

1 cup of bean sprouts 

1/4 cup of unsalted peanuts – lightly roasted and roughly chopped 

1/2 lime cut into slices

An handful of fresh coriander – roughly chopped 

A sprinkle of sesame seeds


For the peanut sauce:

1/2 tbsp of siracha or hit sauce 

1 cup of canned coconut milk 

2 tbsp of soy sauce or Tamari sauce 

1/2 cup of runny and unsweetened peanut butter 

1 tbsp of coconut sugar 



1. Cover the rice noodles with boiling water and let them sit for 15 minutes.

2. In the meantime, make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side. 

3. Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften.

4. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes.

5. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes. 

6. Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top. 

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