Vegan Pad Thai
Vegan Pad Thai
Pad thai is traditionally made with eggs, fish sauce and dried shrimps but this recipe has swapped those ingredients out to create an awesome vegan quick-to-cook version that is full of traditional flavour and texture.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ onion, sliced into thin crescents
- 2 cloves garlic, thinly sliced
- 1 carrot, cut into matchsticks
- 1 tomato, roughly chopped
- 1 × 375g packet pad thai rice noodles, cooked
- 1 tbsp coconut sugar
- 4 tbsp soy sauce
- 1 cup roughly chopped peanuts
- 4 spring onions, thinly sliced
- Handful bean sprouts
- Juice 1 lime
- Handful coriander leaves, roughly chopped
- 1 small red chilli, thinly sliced
- Salt, to taste
Method
- Heat wok over high heat. Add onion and garlic and sauté for 1 min.
- Add carrot, tomato and ½ cup water and stir. Add cooked noodles and stir. Add coconut sugar, soy sauce, peanuts and spring onions. Add bean sprouts and lime juice.
- Finally, add coriander leaves and stir well.
- Serve on platter topped with sliced chilli.
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