Vegan Pad Thai Noodles

Vegan Pad Thai Noodles.

This is my go to recipe when I need something quick and satisfying. I have made this over a gazillion times now and the way we jump on it, I never got a chance to manage a decent image. The authentic way is to use fish sauce for the flavour, but I am glad to share a vegan version of it and something that’s suits my palate. I didn’t use tofu here because the husband is not too fond of it but feel free to add pressed and sautéed tofu if you prefer.

How to make this – 

Soak 200 gms thick rice noodles in boiling hot water for 15 mins.

Chop 1 cup veggies of choice –  I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).

Mince 6-7 garlic cloves and 2-3 red Thai chillies. 

Dry roast 1/3 cup of peanuts and crush them in a chopper. Keep some aside for garnish.

Sauce mix – 2.5 tbsps soy sauce, 3 tbsps tamarind pulp, 1.5 tsp miso paste (optional), 2 tbsps raw sugar or brown sugar, salt and black pepper to taste. Whisk all of this together and keep aside.

In a pan, heat 3 tbsps of groundnut oil and add the minced garlic and 1 tsp red chilli flakes. Add and sauté onion slices for a min. on medium high flame. Mix in the rest of the veggies and sauté for another 2-3 mins or until the veggies are tender yet crunchy.

Mix in 1 cup of bean sprouts and let it cook for 2 mins on medium flame. Tip in the sauce mix, crushed peanuts and the soaked and drained rice noodles. Using tongs mix it all well. Let it cook for another 2 mins.

Garnish with more bean sprouts, roasted peanuts, chilli oil or chilli sauce, cilantro, and lime wedges.

Enjoy!!!

If you try this vegan pad Thai noodles recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Global, Thai

Servings 3 Servings

Ingredients

  

• 200 Gms Thick rice noodles
• 1 Cup Mixed veggies - see notes
• 6-7 Cloves Garlic
• 2-3 Pcs Red thai chillies
• 1/3 Cup Roasted peanuts
• 3 Tbsps Groundnut oil
• 1 Tsp Red chilli flakes
• 1 Cup Bean sprouts

Sauce mix

• 2.5 Tbsps Soy sauce
• 3 Tbsps Tamarind pulp
• 1.5 Tsps Miso paste (optional)
• 2 Tbsps Raw sugar or brown sugar
• Salt and black pepper to taste

Garnish

• Cilantro
• Lime wedges
• Roasted peanuts
• Chilli oil or chilli sauce

Instructions

 

• Soak 200 gms thick rice noodles in boiling hot water for 15 mins.
• Chop 1 cup veggies of choice -  I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).
• Mince 6-7 garlic cloves and 2-3 red Thai chillies.
• Dry roast 1/3 cup of peanuts and crush them in a chopper. Keep some aside for garnish.
• Sauce mix - 2.5 tbsps soy sauce, 3 tbsps tamarind pulp, 1.5 tsp miso paste (optional), 2 tbsps raw sugar or brown sugar, salt and black pepper to taste. Whisk all of this together and keep aside.
• In a pan, heat 3 tbsps of groundnut oil and add the minced garlic and 1 tsp red chilli flakes. Add and sauté onion slices for a min. on medium high flame. Mix in the rest of the veggies and sauté for another 2-3 mins or until the veggies are tender yet crunchy.
• Mix in 1 cup of bean sprouts and let it cook for 2 mins on medium flame. Tip in the sauce mix, crushed peanuts and the soaked and drained rice noodles. Using tongs mix it all well. Let it cook for another 2 mins.
• Garnish with more bean sprouts, roasted peanuts, chilli oil or chilli sauce, cilantro and lime wedges.

  Enjoy!!!

Notes

Veggies of choice -  I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).

Keyword Vegan, vegan pad thai noodles