By popular demand here is my vegan pad thai recipe! I won’t lie, this recipe is an amalgamation of a couple of pad thai recipe’s I found but didn’t quite have the exact ingredients for. One thing I have learnt with cooking is that you can experiment and swap things around most of the time without affecting the end result. So if you don’t have every single vegetable or spice, use something else. Don’t let that shit get in your way of culinary Nirvana!
- 200 g / 7 oz wide rice noodles
- 2 tbsp peanut oil (or other high smoke point oil)
- 2 spring onions, sliced
- 2 garlic cloves, finely sliced
- 1 hot red chilli, finely sliced
- 2 carrots, shaved into ribbons with a speed peeler
- a large handful of green beans, cut diagonally
- ½ small broccoli, divided into florets
- 1 red pepper, finely sliced
- ¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
- fresh coriander and wedge of lime, to garnish
For the sauce…
- 3 vegan tamari sauce (or more soy sauce)
- 3 tablespoons coconut sugar (or another sweetener, not white sugar)
- 3 tablespoons chicken or vegetable broth
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon seracha sauce
- Prepare rice noodles according to the instructions on the packet, don’t cook them fully as you’ll give them another minute or two in the wok at the end. When done, rinse the noodles under cold water and set aside.
TOP TIP… Your noodles will clump together as they cool, do not fear. When you mix them into the sauce at the end they’ll be grand.
- Mix all the sauce ingredients together in a small bowl.
- Heat up a wok or a large frying pan. Pour 1 tbsp of oil and heat it up until almost smoking. Add spring onions, garlic and chilli. Stir-fry (stirring constantly) until spring onions soften and garlic becomes fragrant, try not to let it burn! Transfer to a separate plate, leaving as much oil in the wok as you can.
- Heat up another tablespoon of oil in the same wok – no need to wash it. Start adding prepared veggies in the following order (leaving a couple of minutes between each addition): broccoli, peas, red pepper and carrot ribbons. Stir-fry until cooked yet crunchy.
- Transfer all vegetables to a big plate and pour the sauce back into the wok, add in noodles when the sauce begins to heat up.
- Add spring onions, chilli, garlic and stir-fried veg back to the wok. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
And done! Just like that! You’d swear I was trained in this stuff… If you’re feeling super fancy sprinkle the coriander and crushed peanuts on top and serve with a wedge of lime on the side.
I’d love to see your creations so tag me or use the hashtag #lyndseystripped so I can feel like a proud Mother Hen.