Vegan Pad Thai Noodles

vegan pad thai noodles #myvegetarianfamily

Vegan Pad Thai Noodles

When we walk in to our local Thai restaurant, they say hello to us and then our Pad Thai arrives.  Safe to say we frequent that restaurant a lot.  One might also say we have ordered the Vegan Pad Thai Noodles so often that we don’t even have to order them any more.

Pad Thai is usually made with fish sauce.  So, it is rare for us to be able to order it in a restaurant.  That makes it even harder to recreate this fabulous dish at home.  There are imitation, vegan versions of fish sauce.  For my Vegan Pad Thai, I substitute soy sauce (I use GF liquid aminos) and tamarind paste.  The perfect combination!

This is a simple base recipe.  You can add any veggies you like.  You can also use any noodles you like.  Traditionally, Pad Thai is made with a thin rice noodle.  I often use that but on occasion will substitute in a rice ramen noodle.  I know, wow, really changing things up, Tara. I know I’m boring.  I would seriously eat Vegan Pad Thai every single day of my life if I could. Definitely with tofu on top. Need some help with tofu? Try this recipe, or this one, and this article.

I think we will still go to our little Thai restaurant in our neighborhood BUT I sure am glad I have a vegan pad thai noodle dish that I can whip up when Vegan Pad Thai Noodles are calling my name!!

Hope you love it!

Did you make these Vegan Pad Thai Noodles?

  • Leave a comment below! We love comments ♥
  • Tag @myvegetarianfamily on Instagram and hashtag it #myvegetarianfamily

→ You can always find me on Instagram @myvegetarianfamily where you can follow me and my daily food journey.

AND be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!

Print Recipe
Vegan Pad Thai Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/4 cup Vegetable Broth
  • 1 tbsp coconut sugar can substitute brown sugar
  • 2 tbsp Tamarind Concentrate
  • 3 tbsp soy sauce or liquid aminos
  • 1 tsp Red Chili Pepper Powder more to taste
  • 1 tbsp Garlic Paste
  • 1 tsp Oil sesame or canola
  • 1 tbsp minced shallots
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1/4 cup Vegetable Broth
  • 1 tbsp coconut sugar can substitute brown sugar
  • 2 tbsp Tamarind Concentrate
  • 3 tbsp soy sauce or liquid aminos
  • 1 tsp Red Chili Pepper Powder more to taste
  • 1 tbsp Garlic Paste
  • 1 tsp Oil sesame or canola
  • 1 tbsp minced shallots
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Mix vegetable broth, sugar, tamarind, soy sauce or liquid aminos, and red chili pepper powder in a jar, shake well, and set aside.
  2. Cook noodles according to package directions, transfer to colander, run under cold water, and set aside.
  3. Heat oil in a medium size skillet over medium-high heat, once hot add shallots and garlic. Continue to cook, stirring constantly, for 1-2 minutes or until garlic becomes fragrant.
  4. Add sauce to the pan and continue to cook for 1 minute
  5. Add noodles and toss to coat. Add scallions and cook for an additional 1-2 minutes. At this time add any additional vegetables and/or bean sprouts.
  6. Top with tofu, additional, red chili pepper powder, and crushed peanuts to taste.
Share this Recipe
 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram
Pinterest
Pinterest