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Quick And Easy Vegan Pad Thai


Pad Thai combines the balance of sweet and sour, salty and spicy, fresh, and cooked to make an amazing dish for all at-home foodies. Typically, Pad Thai is loaded with high salt and saturated fat- but this at-home recipe is your healthy alternative to that “feel-good” fast food. 


This recipe, shared with us by the beautiful Camille Knowles, begins with fresh ingredients such as Chinese cabbage, fresh bean sprouts, snap peas and spring onions packed with loads of tangy tasters and textures like lime, rice wine, tamari and coriander. 


If you ever wondered what Pad Thai means it simply translates into “Thai Stir-fry”. Pad in Thai is the word for stir-fry. So next time you are eating out at your favorite Thai restaurant the menu will be that much easier to break down!


What Do I Need For Pad Thai Sauce?


Usually, pad thai sauce includes fish sauce- (since this recipe is vegan, there is a tip below on how to make your vegan fish sauce). To make the yummy sauce this recipe you will need:


  • A Small Bowl
  • A Whisk
  • Vegan alternative fish sauce
  • Tamari
  • Rice wine (NOT Rice Vinegar!)
  • Lime juice. 

How to Make Vegan Fish Sauce Alternative…


All you need is dried shiitake mushrooms and soy sauce for your fish sauce alternative.


In a saucepan, simmer 3 cups of water, ¼ ounce of dried sliced shiitake mushrooms, 3 tablespoons of salt, 2 tablespoons of soy sauce over medium heat until reduced by half.


Strain, cool, and store in the fridge for up to 3 weeks.


Vegan Pad Thai Ingredient List:

  • Flat brown rice noodles
  • Coconut oil
  • Spring onions
  • Mangetout or sugar snap peas
  • Chinese cabbage
  • Carrots
  • Bean sprouts
  • Vegan fish sauce
  • Tamari
  • Rice wine
  • Lime, juiced
  • Red chili
  • Roasted peanuts
  • Coriander


The best part about stir-fries is the versatility. Everything can easily be adjusted to dietary needs along with flavor and spice level preferences. And it’s an easy go-to dinner on week nights that is packed full of nutrients and is a great meal prep option too! 


Looking for more Pasta & Noodle recipes to try? Check out some of these delicious recipes!


Help support Assuaged and SAVE on great vegan organic products and more at Thrive! 🌱

Feel free to comment below and let us know what you think of this recipe! Have any ideas on how to make it even more delicious? Tell us! Here at Assuaged, we love hearing about how you spice things up in the kitchen! Have a new recipe idea? You can share an inspired creation with us on our ➡️Share A Recipe⬅️ page! We encourage you to have fun, be creative, and let your taste buds do the partying!

 Quick & Easy Vegan Pad Thai

Quick & Easy Vegan Pad Thai

Yield: 2
prep time: 10 M cook time: 12 M total time: 22 M


  • 5oz flat brown rice noodles
  • 3 tbsp coconut oil
  • 6 spring onions, finely sliced
  • 3 1/2 oz mangetout or sugar snap peas, finely sliced
  • 3 1/2 oz Chinese cabbage, finely shredded
  • 2 carrots, finely shredded
  • 3 1/2 oz bean sprouts
  • 2 tbsp fish sauce (vegan recipe above)
  • 2 tbsp tamari sauce
  • 3 tbsp rice wine
  • 1 lime, juiced
  • 1 red chile, finely sliced (optional)
  • Handful of dry roasted peanuts, roughly chopped (optional)
  • 1 small bunch coriander


How to cook Quick & Easy Vegan Pad Thai

  1. Bring a large pan of water to the boil and cook the noodles for 10 minutes. Drain and rinse briefly under cold water, then drain well and toss in a little oil.
  2. In a small bowl whisk together the fish sauce, tamari, rice wine, and lime juice to make the dressing.
  3. Heat the rest of the oil in a wok or large frying pan and stirfry the spring onions, mangetout, cabbage, and carrots over high heat for 1 minute until just beginning to wilt, then add the beansprouts and cook for a further 30 seconds.
  4. Add the dressing to the wok, allow to bubble briefly then add the noodles and toss well to combine.
  5. Serve with a sprinkling of peanuts, coriander, chile, and another squeeze of lime.
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Created using The Recipes Generator


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