Vegan Pad Thai (easy!)
A vegan spin on a thai favorite. This easy 15-minute vegan pad thai is 100% plant-based, gluten-free, easy and delish.
Servings 8 servings
Ingredients
- 12 oz pad thai rice noodles I used brown rice noodles
- 2 cups mung bean sprouts
Pad Thai Sauce
- 1/2 cup coconut aminos
- 3 tbsp soy sauce
- 2 tsp chili garlic sauce or sriracha
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tbsp toasted sesame oil sub sesame paste if you're oil-free
- 1 tbsp peanut butter
- 3 tbsp rice vinegar
- 1 tbsp maple syrup
Garnishes
- Cilantro fresh
- Chopped cashews or peanuts
- Scallions
- Fresh lime juice to squeeze on top
Instructions
- 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.