Main meal

Vegan Pad Thai

By Heather Sheridan  ●  July 17, 2023

Our family loves a good Pad Thai. I found the sauce for this by playing around with ingredients to use instead of fish sauce. I also love this sauce with the rice and greens recipe.

  1. To make the sauce, combine all of your ingredients in a sauce pan over low heat and whisk well. Once sugar has dissolved, remove from heat and set aside.
  2. Place your rice noodles in a large bowl and immerse in boiling water. Cook according to package directions, preferably al dente (approximately 5 minutes).
  3. Drain noodles, leaving some pasta water in the pan so keep them from sticking.
  4. Heat your wok on medium heat and add sesame oil. Saute tofu and garlic until both are golden brown.
  5. Put your heat up slightly, to medium high. Add your vegetables and your Braggs and continue stir frying for 2 or 3 minutes.
  6. Completely drain noodles and add them to the wok along with your sauce stir frying until covered and hot.
  7. Place in a large bowl and serve with side garnish, adding the ingredients you enjoy!

   Prepped in 30 minutes

    Ready in 45 minutes

  Serves 4 to 6 people

  • 1 tbsp tamarind paste
  • 1/2 cup Braggs Liquid Amino Acids (or other coconut aminos or low sodium tamari)
  • 2 tbsp coconut sugar (a bit more if you prefer a sweeter sauce)
  • Juice of one lime
  • One clove minced garlic
  • ½ tsp sesame oil
  • 1 tsp sriracha sauce (more if you prefer a bit of spice)
  • 2 tsp Hoisin sauce (I like Yau’s as it’s vegan and gluten-free)

Taste for sweetness and spiciness, and adjust to taste.

  • 1 tbsp sesame oil
  • 1 ½ cup cubed extra firm tofu, patted dry
  • 3 cloves minced garlic
  • 1 tbsp Braggs Amino Acids (or other coconut aminos or low sodium tamari)
  • 1 cup bean sprouts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 leeks
  • 4 carrots shredded
  • ½ cup green onion
  • 800 g. rice or brown rice noodles
  • ½ c. green onion
  • ½ c. coriander/cilantro
  • ½ c. chopped peanuts
  • Crispy fried onions
  • ½ c. thinly sliced radish
  • ½ c. bean sprouts
  • Sriracha or chili pepper flakes for spice

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