Authentic Vegan Pad Thai (easy!)
An easy and vegan version of the popular take-out dish, Pad Thai!
Servings 8
Calories 234kcal
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!
Nutrition
Calories: 234kcal | Carbohydrates: 43g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 831mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
