Vegan Pad Thai Recipe

Vegan Pad Thai Recipe

This week for Green Monday, we’re looking at this gorgeous Vegan Pad Thai recipe! Don’t forget you can view our full Vegan Recipes Archive here.

Serves 4.


  • 230g dried rice noodles
  • ¼ cup fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 to 2 teaspoons hot chilli sauce
  • 1 tablespoon water
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK)
  • 1 medium carrot, peeled and cut into narrow strips
  • 8 to 10 green onions, halved lengthwise and then cut into 5-centimetre pieces
  • 1 cup mung bean sprouts
  • 2 tablespoons chopped dry-roasted peanuts
  • ¼ cup chopped fresh coriander (optional)
  • 1 lime, sliced (optional)


  1. In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren’t soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
  2. In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
  3. In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
  4. Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
  5. Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
  6. Add the sprouts and toss to mix.
  7. Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.

Recipe adapted from The Big Book of Vegetarian by Kathy Farrell-Kingsley. Photo Credit: Meredith Lee/The HSUS. Courtesy of HSI / Africa.