Thai Food Made Easy | VEGAN PAD THAI
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Vegan Pad Thai

Vegan Pad Thai

Serve: 1-2


120 gram                               Rice noodles

60 gram                                 Beansprouts

45 gram                                  Spring onion-thinly sliced

25 gram                                  Salt Peanut-chopped

2 clove                                    Garlic-finely chopped

2 tablespoon                          Rapeseed oil

1-2 tablespoon                       Vegan Pad Thai sauce

1/4 teaspoon                          Chilli flake

1 pinch                                     Salt






-Cook the rice noodles according to an instruction on the package. Drain the water.

-Gently fry the chopped garlic in the rapeseed oil, until it turns slightly golden brown in colour.

-Add the Pad Thai sauce in the pan to heat the sauce quickly. Then add the cooked noodles. Stir until the ingredients mixed well.

-In goes the beansprouts, spring onion, chilli flake and a pinch of salt. Stir for further 1 minutes.

-Transfer it on the serving plate and serve this super speedy Pad Thai immediately.



– Check Vegan Pad Thai sauce here.

-Do not overcook the rice noodles when you boil them. It can easily go mushy. You can always add a little water in the frying pan and cook them further.

-Use the non-stick wok will greatly help to make a perfect Pad Thai.

-Thais accompany Pad Thai with raw beansprouts, spring onion, lime wedge, peanuts and raw Banana Blossom as its natural bitterness cut through the intensity of Tamarind sauce.

Pad Thai Vegan