Vegan Pad Thai
Jump to Recipe
This vegan pad thai is the perfect plant-based recipe for a quick and easy dinner or lunch. It includes simple ingredients and only takes about 20 minutes to make!
Here are the ingredients and method for this recipe. You can also scroll all the way down to jump to the recipe card which you can also print out.
Ingredients for Vegan Pad Thai
- 8 oz package of vegan pad thai noodles
- olive oil
- minced garlic
- chopped onion
- bell pepper
- bean sprouts
- soy sauce
- maple syrup
- peanut butter
- green onions
- apple cider vinegar
- lime juice
for the toppings:
- crushed roasted dpeanuts
- crushed red peppers
- green onions
- fresh bean sprouts
- cilantro
Method
- Cook pad thai noodles based on package
- In a large nonstick pan or wok on medium-high heat, heat olive oil with minced garlic and chopped onion until fragrant and translucent.
- Add sliced bell peppers and mix around
- In a small bowl whisk together soy sauce, maple syrup, apple cider vinegar and peanut butter. Add it into the veggies.
- Bring heat down to medium-heat and mix in green onions and bean sprouts
- Drain out noodles from water. Then toss into pan. Mix well with sauce and veggies.
- Transfer over to serving plates and add toppings of crusted roasted peanuts, more green onions, fresh bean sprouts and fresh cilantro. Enjoy!
You can buy the apple cider vinegar and our wok on The Plant Based Palette Shop
-
Apple Cider Vinegar$9.48
-
Steel Wok$59.00
Vegan Pad Thai
Ingredients
Main Dish
- 1 8 oz package of vegan pad thai noodles
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 Tbsp chopped onion
- 1/2 bell pepper sliced
- 1 cup bean sprouts
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 2 Tbsp peanut butter
- 1 Tbsp apple cider vinegar
- 2 Tbsp chopped green onion
- 1/2 fresh lime juice squeezed
Toppings
- crushed roasted peanuts
- crushed red peppers
- green onions
- fresh bean sprouts
- fresh cilantro
Instructions
- Cook pad thai noodles based on package instructions.
- In a large nonstick pan or wok on medium-high heat, heat olive oil with minced garlic and chopped onion until fragrant and translucent.
- Add sliced bell peppers and mix aroundIn a small bowl whisk together soy sauce, maple syrup, apple cider vinegar and peanut butter. Add it into the veggies.
- Bring heat down to medium-heat and mix in green onions and bean sprouts.
- Drain out noodles from water. Then toss into pan. Mix well with sauce and veggies.
- Transfer over to serving plates and add toppings of crusted roasted peanuts, more green onions, fresh bean sprouts and fresh cilantro. Enjoy!
