Go Back
–+ servings
Vegan Pad Thai served in a black bowl with some lemon wedge served alongside

Easy Vegan Pad Thai

Easy Vegan Pad Thai is a simple stir-fried noodle made using vegetables, sauces and gluten-free Rice Noodles.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people

Ingredients

  • 250 grams Rice Noodles
  • 1 Onion - small onion - cut lengthwise/ Julienne
  • 1 Carrots - ½ Cup - cut lengthwise/Julienne
  • 1 capsicum - small capsicum - ½ Cup - cut lengthwise / Julienne
  • ½ Cup Mushrooms Shikate Mushroom or mushroom of your choice
  • ¼ Cup Raw Mango - cut lengthwise / Julienne - Optional
  • ¼ Cup peanuts Roasted and crushed
  • 1-2 Thai Red chilli or chilli of your choice
  • 2 tablespoon sesame oil
  • 1- inch Ginger - ½ tablespoon ginger grated or finely chopped
  • 2-3 cloves Garlic - 1 tablespoon of garlic grated or finely chopped
  • 3 cup Water - Hot

Sauce

  • 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract
  • 2 tablespoon Soya Sauce - Gluten-Free can replace with Tamari Sauce
  • 1 tablespoon Red Chili Sauce
  • 1 tablespoon Honey
  • 1 tablespoon Sriracha Sauce - Can be replaced with Red chilly sauce
  • 1 tablespoon lemon juice

Instructions

Cooking The Rice Noodles

  • Cook the Rice Noodles as per package Instructions
    250 grams Rice Noodles
  • I have added the rice noodles in hot boilng water.
    3 cup Water
    Rice Noodles immersed in Boiling Water
  • I let it sit for 10 minutes until they are 90 percent cooked.
    Cooked Rice Noodles

Assembling/Cooking Vegan Pad Thai

  • In a wok, add in the oil.
    2 tablespoon sesame oil
  • Once hot add in the onion, garlic and ginger.
    1 Onion, 2-3 cloves Garlic, 1- inch Ginger
    Sauteeing Onion and Garlic
  • Sautee it on high for 1-2 minute.
    Sauteed Onion and Garlic
  • Now add in the carrot and mushroom and cook for 2-3 minutes on high. Add the veggies in the order of crispness.
    1 Carrots, ½ Cup Mushrooms
    Adding of Mushroom and Carrot
  • Add in the capsicum and cook for 1 minute.
    1 capsicum
    Adding of Capsicum
  • Now add the sauces, tamarind extract, lemon juice, honey and mix everything.
    1-2 Thai Red chilli, 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract, 2 tablespoon Soya Sauce, 1 tablespoon Red Chili Sauce, 1 tablespoon Honey, 1 tablespoon Sriracha Sauce, 1 tablespoon lemon juice
    Adding of Sauces
  • Add the noodles and mix
    Adding of Rice Noodles
  • Add raw mango (if using), peanuts and give everything a nice mix.
    ¼ Cup Raw Mango, ¼ Cup peanuts
    Adding of peanuts and green mango
  • Serve it hot.

Notes

  • Standard US Size Cups Used
  • Please read substitutes for gluten-free Ingredients.
  • Be sure to use certified gluten-free rice noodles