Vegan Pad Thai #vegetarian #recipes

Vegan Pad Thai #vegetarian #recipes

This formula for Pad Thai is a take of a conventional cushion Thai formula from Thailand. Customarily, cushion Thai isn't vegetarian since it's made utilizing fish sauce, and generally in Thailand you can even discover dried shrimp utilized in Pad Thai. It is likewise customarily made with an egg mixed into it, so we forget about that in this formula.

Cushion Thai is fortunately exceptionally simple to make veggie lover. The primary substitution is to utilize soy sauce instead of fish sauce. The various sauce fixings remain the equivalent and you will wind up with a similarly delectable Pad Thai! The way to an incredible cushion Thai formula is to have the best possible equalization of sweet, salty, harsh and fiery flavors. We accomplish this equalization through utilizing soy sauce, coconut sugar and lime juice.

This formula is for my preferred vegetarian Pad Thai. A portion of the fixings have been adjusted from the more "customary" Pad Thai, (to make it vegetarian amicable) however the flavors are as yet real and tasty!

Also try our recipe Vegan Thai Corn Fritters

Vegan Pad Thai #vegetarian #recipes

Made with fresh simple ingredients you’ll love this healthy vegan dish that takes less than 30 minutes to make!


  • 1/2 pack rice noodles (approx 7 oz)
  • 1/2 block of tofu, cut into small cubes
  • 2 tbsp vegetable oil
  • 1/4 cup-1/2 cup water
  • 1 garlic clove, finely chopped
  • 1 large handful garlic chives (can sub regular chives)
  • 2 tbsp soy sauce (gf if needed) 
  • 1 tbsp coconut sugar (can sub agave, maple syrup)
  • juice of 1/2 lime
  • 1 cup bean sprouts
  • 1 green onion, chopped
  • crushed peanuts, lime & cilantro for serving


  1. Boil the rice noodles in a pot of water until tender, but not too soft (they should still be slightly undercooked. Drain and set aside.
  2. Heat the vegetable oil in a non-stick pan on medium high heat then add the tofu and cook for 2-3 minutes on each side until golden brown.
  3. Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives, soy sauce, coconut sugar and lime juice to the pan.
  4. Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
  5. Turn the heat to low and add the bean sprouts and green onion and mix together.
  6. Top with crushed peanuts, cilantro and a lime wedge to serve.

Read more our recipe : Bacon Zucchini Fritters

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