Vegan Pad Thai

Vegan Pad Thai

I really had fun making this recipe.  One of my friends Mariann asked if I could come up with a vegan pad thai, and I was not about to back down from this challenge.  I had a recipe already, but I wanted to make a change to it, and make it a new recipe all together.  I am so glad that I did, because I love this one even more.
I think what makes this whole recipe is the noodles.  You have to use pad thai rice noodles.  It just makes all the difference.  I have tried with two other noodles and I didn't like it as much.  Fast on it's heals though is the amazing, spicy sauce.  Oh my goodness!  It is so good, I really had to resist dumping the whole thing on my plate.  
My kids, one of which is very picky, really liked this recipe also.  My dear wife who is not plant based, but trying, loved it too.  She ate her whole plate of food.  It made me happy to know that something so good, was also good for my family.  
The recipe requires some prep, but once it is done, it comes together really fast.


1 large red bell pepper, washed, seeded and cut thin
1 medium yellow onion, peeled and cut in half, then thinly sliced into half moons
2 cloves garlic, peeled and smashed
8 large mushrooms, cleaned and sliced thin
1 large carrot, peeled and cut into small matchsticks.  They also sell small packages of already matchstick cut carrots (thats what I used)
1/2 package pad thai rice noodles (follow instructions on how to cook, usually you soak in hot water for about 10 minutes, then rinse in cold water)

For the sauce

1/4c brown sugar (you could use maple syrup as a replacement)
3T reduced sodium soy sauce
juice of 1 lime (if it is not a juicy lime, you may want to use two)
2T all natural peanut butter
1 tsp. chopped garlic
2T tomato paste
2 tsp. Sambal oelek (hot chili paste)
Blend well in a blender.
(this is enough sauce for 4 servings)

Star off by soaking your noodles.  While they are soaking, make the sauce by adding all the ingredients to a blender and blend until smooth.  Set aside.
Chop and prepare all the veggies above and have them ready to go.  By this point you should be able to drain your noodles, rinse and set aside.
In a large saute pan, over medium high heat, saute the onions for 5 minutes.  Stir the whole time so they don't stick or burn.
Add the carrots and peppers and saute another 5 min, or just until starting to get soft.  Add the mushrooms and saute for another 4 minutes.  Make sure everything is mixed well.  
Add the noodles and mix well with the veggies.  Add just enough sauce to coat the noodles and veggies.  Cook and stir for 1 minute, just until sauce is hot.
Serve right away.  Garnish with slices of lime, chopped peanuts, chopped cilantro and some extra hot sauce.


  1. Love the ingredients!

  2. Michael, Typically how many servings do your dishes make? Just trying to figure out if I need to double some of them. Thanks!

  3. I am unable to find sambal oelek locally, or any of the other Sambal sauces. There's an amazing Asian market in the San Fernando Valley and they would possibly carry.

    1. I just posted a recipe for homemade sambal. You could just make a big batch and you will have it all the time. :)

  4. I love this recipe! And so does the rest of my family! It has great flavors, and your directions are so helpful. We have made it several times, and so has my daughter, she even prepped and froze the veggies, and froze the sauce, so they can have a fast weeknight dinner. Thank you!


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