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Vegan Pad Thai

A delicious version of pad thai, made for vegans!
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: asian, noodles, pad thai, peanut sauce
Servings: 4 People


  • 8 oz Rice Noodles
  • 2 cups Chopped Broccoli
  • 4 oz Sliced Mushrooms we prefer shiitake and/or oyster
  • 3/4 cup Shredded Carrots
  • 1 cup Bean Sprouts
  • Fresh Cilantro
  • 3 cloves Garlic minced
  • 2 tbsp Sesame Oil or other oil works fine too
  • 1 Green Onion chopped
  • 1 Red Chile Pepper chopped small
  • 2/3 cup Bangkok Peanut Dipping Sauce or similar Pad Thai Sauce (without fish sauce!)
  • 1/3 cup Crush Peanuts we used raw unsalted - crush with a spoon in a ziploc bag
  • 1 Lime
  • 1 tbsp Soy Sauce


  • Cook rice noodles according to package. We soaked ours in hot tap water for 25 minutes.
  • Drain and set aside.
  • In a wok or large skillet add 1 tbsp sesame oil and turn heat to low-medium.
  • Add garlic and red chile pepper, cook for 2-3 minutes.
  • Add broccoli and carrots, cook for 2-3 minutes more.
  • Add mushrooms and cook for another minute.
  • Add rice noodles, green onion, and bean sprouts with the vegetables.
  • Turn heat to low and stir in Peanut Dipping Sauce (or similar pad thai sauce), 1 more tbsp sesame oil, and 1 tbsp soy sauce.
  • Cook on low heat for 3-4 minutes stirring often.
  • Remove from heat..
  • On plates top the pad thai with crushed peanuts, cilantro, and squeezed lime juice.