Authentic vegan pad thai is going down in the HealthyGirl Kitchen. Traditional pad thai has fish sauce and egg which makes it off limits to vegans. I wanted to veganize this dish by removing the egg and fish sauce but keeping a lot of the authentic elements such as rice noodles, bean sprouts, cilantro and chopped nuts on top. I have to say, this vegan version of pad thai is the closest to the classic version that you’re going to get!
I promise you will be eating out of the pan! Absolute heaven.
How do you make authentic vegan pad thai?
First, boil the rice noodles. Make sure to get rice noodles because this makes it more authentic. I used brown rice pad thai noodles but white rice noodles work just as well. While the noodles boil, make your pad thai secret sauce. The sauce is the best part and I can’t believe how good it turned out. Strain the noodles. Saute the mung bean sprouts in a large pan. Add the noodles in with the mung beans once they’ve cooked for a few minutes.
Whisk all of the sauce ingredients together then add the sauce into the pot with the noodles. Keep on medium heat and stir until the sauce has thickened up nicely. Chop up cilantro, lime wedges, scallions, cashews or peanuts. Garnish! Enjoy.
What makes this vegan pad thai healthier than traditional pad thai?
The pad thai you’d find in a restaurant is going to be way higher in sodium and sugar than this recipe. I used just a touch of maple syrup for sweetness, but otherwise this recipe has zero added sugar. I used coconut aminos as the bulk of this sauce which is much lower in sodium than soy sauce and fish sauce. This is also 100% plant-based, gluten-free and oil-free optional and has no animal protein. Feel free to add tofu to this to add some more protein!
Will my non-vegan friends and family enjoy this?
100%. This is a recipe that is loved by all and the perfect recipe to impress your meat-eating friends and family members. Noodle dishes are always enjoyed by everyone, no doubt about it. I’ve made this for so many people and I can say honestly, it’s gobbled up quickly every single time.
You won’t even have to preface that this is a vegan dish. The flavors are outstanding, the noodles are delish, the toppings put it over the top and I promise it will be the star of the show.
What are the best garnishes for this pad thai?
- Fresh lime juice
- Chopped cashews
- Chopped peanuts
- Extra mung bean sprouts
- Red chili flakes
If you like the idea of this recipe: try pairing it with my air-fryer vegan wontons!
What is the best way to store this?
Store this authentic vegan pad thai in an air-tight container in the fridge for up to 4-5 days. This makes the best leftovers and can be reheated to have for lunch or dinner throughout the week. I love meal prepping a big batch of this to then have as my meal-prepped meals! Add tofu for more protein.
You can try freezing this for up to 2 months. Thaw, then saute in a pan to reheat. Noodles might get mushy doing this method so I highly recommend just refrigerating it!
A few important tips:
- Do not let the noodles sit in the strainer for any length of time! They will clump together. Make sure to strain and immediately toss in the pan with pad thai sauce.
- Do not cook the cilantro, add it as a fresh garnish!
- Make sure you are using coconut aminos not liquid aminos (they are different and liquid aminos are much saltier!). You can find coconut aminos at a lot of groceries store including Trader Joe’s, Sprouts and Whole Foods.
- Only keep in the fridge for max 4-5 days.
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Authentic Vegan Pad Thai
- 16 oz pad thai rice noodles I used brown rice noodles
- 2 cups mung bean sprouts
Pad Thai Sauce
- 1 cup coconut aminos
- 1/4 cup soy sauce
- 2 tsp chili garlic sauce or sriracha
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tbsp toasted sesame oil sub sesame paste if you're oil-free
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- Cilantro fresh
- Chopped cashews or peanuts
- Fresh lime juice to squeeze on top
- Boil noodles in a large pot then strain when ready. Whisk all sauce ingredients together, set aside.
- In large pan, saute the mung bean sprouts for 5 minutes. Pour in the noodles and the pad thai sauce. Cook on medium heat until the sauce thickens up, continuously stirring or moving around with tongs.
- Garnish with cilantro, scallions, chopped nuts and a squeeze of lime juice! Serve and enjoy.
Made with love,