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
Calories 235kcal
Cost $6
Equipment
- 1 pot
- 1 pan
Ingredients
- 12 oz pad thai rice noodles I used brown rice noodles
- 2 cups mung bean sprouts
Pad Thai Sauce
- ½ cup coconut aminos
- 3 tablespoon soy sauce
- 2 teaspoon chili garlic sauce or sriracha
- 2 teaspoon garlic minced
- 2 teaspoon ginger minced
- 2 tablespoon toasted sesame oil sub sesame paste if you're oil-free
- 1 tablespoon peanut butter
- 3 tbsp rice vinegar
- 1 tablespoon maple syrup
Garnishes
- cilantro fresh
- cashews or peanuts chopped
- scallions
- 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.
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.
- Keep the cilantro fresh. Make sure to 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.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 43g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 866mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
