This creamy vegan pad Thai is a flavor-packed twist on the classic — made with a rich peanut butter coconut sauce, loaded with veggies, and topped with crunchy peanuts and fresh herbs. It’s sweet, savory, and satisfying — perfect warm or cold!
Vegan Pad Thai
Ingredients
For the Sauce
- ½ cup natural peanut butter smooth or crunchy
- 1 can full-fat coconut milk
- 1/4 cup coconut aminos or tamari/soy sauce
- ½ lime juiced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Noodles + Protein
- 1 package rice noodles pad Thai-style
- 1 block tofu or tempeh pan-fried or baked
Veggies & Add-Ins
- 1-2 medium carrots shredded
- ¼ head of red or green cabbage shredded (or coleslaw mix)
- 2 cups mushrooms chopped
- ½ cup kimchi optional for tangy kick
- ½ cup chopped seaweed like nori or wakame
Garnish
- ¼ cup crushed peanuts
- Sesame seeds
- Chopped cilantro
- Sliced scallions
Instructions
Cook Noodles:
- Bring a pot of water to a boil. Add rice noodles and cook according to package directions until al dente.
- Drain and rinse under cold water. Set aside.
Prepare Sauce:
- As water boils, in a small saucepan, combine peanut butter, coconut milk and, coconut aminos.
- Stir over low heat until smooth and creamy. If needed, blend for an ultra-smooth texture. Once the sauce has reached the desired consistency, turn off the heat and add lime juice, sesame oil, and rice vinegar.
- Taste and adjust (add more lime, aminos, or peanut butter as preferred). Set aside.
Sauté Veggies & Protein:
- In a large pan or wok, add a thin layer of avocado oil and tofu/tempeh. Lightly fry until golden brown.
- Once the protein is cooked, remove it from the pan and set aside. Add mushrooms (no extra oil is needed) and sauté the mushrooms until they are soft.
- Toss in shredded carrots and cabbage (or coleslaw mix) and cook for 1–2 more minutes just to soften slightly.
Assemble:
- Add cooked noodles, tofu/tempeh, to the pan along with the peanut sauce. Stir everything together until well combined and heated through. Add kimchi and chopped seaweed if using.
Serve:
- Plate and top with crushed peanuts, sesame seeds, scallions, and cilantro. Enjoy warm — or let it cool and serve chilled as a noodle salad!
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