There is no cozier meal than a big bowl of flavorful noodles. Pad Thai is such a yummy dish, but not traditionally vegan- or allergy-friendly with fish sauce and eggs. This Authentic Vegan Pad Thai is easy and healthy and tastes like the real deal. You’ll never need to order take out again! If you love this dish, you need to try my Spring Roll in a Bowl, Thai Chopped Salad, and Easy Peanut Udon Noodles next!
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Notes on Ingredients
- Rice noodles: Use pad thai rice noodles. Brown or white rice will work fine.
- Mung bean sprouts: Find these in the produce section of your grocery store with the packaged/pre-chopped fruit and veggies or fresh herbs.
- Soy sauce: Use gluten-free soy sauce (tamari) to keep this recipe GF.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Authentic Vegan Pad Thai?
- Boil the noodles and strain.
- Add the mung beans to a large pan and saute for a couple minutes. Add the noodles and continue to cook.
- Whisk the sauce together in a small bowl and then pour over noodles.
- Simmer on medium-heat until the sauce thickens.
- Chop cilantro, lime wedges, scallions, cashews and/or peanuts. Garnish and enjoy!
- Step 1: First, boil the noodles and strain. Add mung beans to a pan and sauté. Mix in noodles and continue to cook.
- Step 2: Then, whisk the sauce together and pour over the noodles. Cook until the sauce thickens. Garnish and enjoy!
Commonly Asked Questions
I recommend pad thai rice noodles–brown or white rice is fine. Any kind of rice noodle will work!
Sure! Julienned or shredded cabbage, carrot, or bell pepper would be delicious! Throw the veggies in with the mung beans and saute everything together.
Yes, make my Spaghetti Squash Pad Thai-Inspired Stir Fry.
Yes! Be sure to use certified gluten-free rice noodles and gluten-free soy sauce. Everything else should be naturally GF.
The most traditional garnishes are fresh lime juice, cilantro, chopped cashews or peanuts, scallions, extra mung bean sprouts, and red chili flakes.
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Extra Helpful 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–only add it as a fresh garnish!
- Make sure you are using coconut aminos, not liquid aminos. Liquid aminos are much saltier!
- Pair with my Air-Fryer Vegan Wontons for a super satisfying meal!
How to Store
Store this pad thai in the fridge for up to 4 days in an airtight container. Reheat in the microwave or in a pan on the stove for a couple minutes.
More Healthy Asian-Inspired
If you tried this Authentic Vegan Pad Thai or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Authentic Vegan Pad Thai (easy!)
Ingredients
- 12 oz thin rice noodles I used brown rice noodles
- 2 cups mung bean sprouts
Pad Thai Sauce
- ½ cup coconut aminos
- 3 tablespoon soy sauce gluten-free if needed
- 2 teaspoon sriracha or chili garlic sauce
- 2 teaspoon garlic fresh, minced
- 2 teaspoon ginger fresh, minced
- 2 tablespoon toasted sesame oil
- 1 tablespoon peanut butter creamy and natural
- 3 tablespoon rice vinegar
- 1 tablespoon maple syrup
Garnishes
- cilantro fresh
- cashews or peanuts chopped
- scallions
- lime juice
Instructions
- Boil noodles in a large pot then strain when ready. Whisk all sauce ingredients together, set aside.
- In a 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.
Notes
- 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–only add it as a fresh garnish!
- Make sure you are using coconut aminos, not liquid aminos. Liquid aminos are much saltier!
Marca Katz says
My family loved this. I added red pepper strips and air fried marinated tofu. It was perfect with those additions.
Clarice Pacheco says
It was so good! Perfect amount of flavor and spice. My only thing was I couldn’t find pad Thai noodles to save my life. I found some at my local Japanese store that were pretty similar and I didn’t feel like there was a big difference to be too concerned. I’m totally making this again!
Jay says
I found this dish good, however, I felt the rice vinegar to be a bit strong, I would suggest adding half the recommended amount. It is a solid recipe and easy to add other vegetables or protein options!
Jess says
This was amazing and truly easy! This is a great base recipe that you can add more veggies into easily. Some modifications I made simply because I didn’t have the exact ingredients the original recipe calls for were using lo mein noodles instead and broccoli in place of bean sprouts. Everyone in my house loved this meal, including my 1.5 year old daughter, so that’s a huge win. Thanks for the great recipe!
Heather says
I made this yesterday and it was a hit! Even better the second day for leftover ers. I will definitely be making this often.
Sue says
This turned out great! My family loved this recipe and it will be a staple for sure. Thank you!
Mary says
This recipe was DELICIOUS! I was surprised by how flavorful the sauce was, and it was enough that it coated the tofu that I added as well. 100% will make this again, and recommend to anyone. Thank you for sharing.
Taylor From HealthyGirl Kitchen says
Thank you! So glad you loved it!
Jamie says
This is so yummy. And so easy. Everyone had seconds. Thank you for this recipe!
Jordan Stacy says
Love this vegan pad thai!!! I love pad thai but hate the taste of fish sauce so this is the perfect recipe. I’m GF so I used GF soy sauce!