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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!