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Pad Thai Recipe (Vegan)
Rini
A healthy, quick vegan Pad Thai recipe
5
from
2
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Asian
Servings
2
people
Calories
782
kcal
Ingredients
1x
2x
3x
For the vegan pad Thai sauce
3
Tbsp
soy sauce
1
Tbsp
sriracha sauce
1/4
tsp
ginger
finely chopped
1/2
tsp
peanut butter
or sesame oil
2
tsp
brown sugar
Or 3 tsp Maple Syrup / Agave
3/4
cup
water
For the Pad Thai
3
cups
water
for soaking the noodles
8
Oz
rice noodles
2
cups
broccoli
finely chopped
1/2
bell pepper
julienne
3
Tbsp
peanut oil
1/4
tsp
salt
1
Tbsp
soy sauce
1/4
cup
peanuts
unsalted
Instructions
To Make the Pad Thai Sauce
In a small pan, add 3 Tbsp of soy sauce and heat at very low heat
Add 1 Tbsp of sriracha sauce and mix well
Add a 1/4 tsp of finely chopped ginger
Add 1/2 tsp of peanut butter (not pictured) and 2 tsp of brown sugar.
Add 3/4 cup of water (not pictured) and mix well. Remove from heat and set aside
To cook the rice noodles
Bring 3 cups of water to a boil
Remove water from the heat and add the stir fry noodles to it
Keep the noodles in the water for no more than 8 minutes
Drain the noodles and put them in the same pan that you drained them. Set aside
To cook the veggies
While the water is boiling, add peanut oil to a pan and heat for 30 seconds
Add the broccoli and red peppers to the pan and stir
Add salt and soy sauce to the pan and stir gently
Cook until the broccoli is tender and then turn of the heat. Set aside
Add the cooked broccoli and red peppers to the cooked rice noodles
Add the sauce and mix well
Garnish with 1/4 cup of roughly chopped peanuts and serve
Nutrition
Calories:
782
kcal
Carbohydrates:
110
g
Protein:
15
g
Fat:
31
g
Saturated Fat:
5
g
Sodium:
2748
mg
Potassium:
596
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
1500
IU
Vitamin C:
124
mg
Calcium:
99
mg
Iron:
3.2
mg
Keyword
vegan pad thai recipe, vegan pad thai sauce, vegan stir fry
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