Easy Vegan Pad Thai recipe
Indulge in the vibrant flavors of this Vegan Pad Thai, where tender rice noodles meet a luscious coconut-based sauce. This quick and delightful recipe brings together the richness of coconut milk, the zing of Thai red curry paste, and a medley of fresh, colorful ingredients. Whether you choose to whip it up on the stovetop, in a crockpot, or the convenience of an Instant Pot, this Pad Thai promises a symphony of tastes and textures. Get ready to savor every bite of this plant-based delight that's perfect for a satisfying weeknight dinner or a weekend feast!
Ingredients
Vegan Pad Thai Ingredients:
- 16 ounces about 450g brown rice noodles, or noodles of your choice
- 1 can (400ml) full-fat coconut milk, or full fat milk of your choice
- 4 tablespoons vegan Thai red curry paste or 4 tablespoons ketchup + 1 tablespoon maple syrup
- 3 tablespoons tomato paste
- 1-2 tablespoons soy sauce or tamari
- 4 large cloves garlic
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil or avocado oil
- 2 teaspoons maple syrup or agave syrup alternatively sugar or coconut sugar
- Juice from 1 lime about 1-2 tablespoons
- 1 teaspoon cornstarch tapioca or arrowroot work too
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional extras for serving:
- Lime wedges
- Bean sprouts
- Peanut sauce
- Shredded carrot
- Cilantro
- sliced bell peppers
Instructions
How to make Pad Thai Curry Recipe
Pad thai recipe no fish sauce Instructions:
- Boil the brown rice noodles in a large pot of salted water according to the package instructions. Aim to slightly undercook them as they will continue cooking in the sauce.
- In a small pot or skillet, sauté minced garlic and grated ginger in olive oil until the garlic turns slightly golden brown.
- Add coconut milk and all remaining ingredients (except cornstarch) to the pot with garlic. Whisk until the mixture is smooth.
- Bring the mixture to a boil, whisk in the cornstarch, then reduce the heat to low and let it simmer for 2-3 minutes.
- Once the noodles are slightly undercooked, combine them with the sauce and let them simmer over low heat to thicken and finish cooking the noodles.
- Initially, it may seem saucy, but the noodles will absorb the sauce as they sit. Adjust the sauce amount according to your preference.
- Consider adding other veggies/protein. If you prefer less sauce, start with half and add more as desired.
- Garnish the pad Thai with cilantro, scallions, and red pepper flakes. Serve it with your favorite protein, sautéed or steamed vegetables, or enjoy it as is!
Slow cooker Pad Thai Recipe - Ketchup or curry options
Crockpot (Slow Cooker) Vegan Pad Thai:
Prepare Ingredients:
- - Follow steps 1-4 in the original recipe to prepare the sauce and undercook the noodles.
- - Combine all ingredients (except cornstarch) in the slow cooker.
Cooking Time:
- - Cook on low for 2-3 hours or until noodles are cooked through and the sauce has thickened.
Adjust Consistency:
- - If the dish appears too saucy, let it sit uncovered for a while to let the noodles absorb more sauce.
Serve:
- - Garnish with cilantro, scallions, and red pepper flakes. Serve with your favorite protein or veggies.
Instant Pot Vegan Pad Thai:
Prepare Ingredients:
- - Follow steps 1-4 in the original recipe to prepare the sauce and undercook the noodles.
Instant Pot Setting:
- - Set the Instant Pot to sauté mode and sauté the garlic and ginger in olive oil until slightly golden brown.
Combine Ingredients:
- - Add coconut milk and all remaining ingredients (except cornstarch) to the Instant Pot. Whisk until smooth.
Pressure Cooking:
- - Bring the mixture to a boil, whisk in the cornstarch, then cancel sauté mode. Close the lid, set to manual high pressure for 1 minute, and do a quick release.
Combine with Noodles:
- - Once the noodles are slightly undercooked, combine them with the sauce in the Instant Pot. Use the sauté mode to let it simmer and thicken further.
Adjust Consistency:
- - Adjust the sauce amount according to your preference.
Serve:
- - Garnish with cilantro, scallions, and red pepper flakes. Serve with your favorite protein or veggies.
- Enjoy your Vegan Pad Thai prepared in either the Crockpot or Instant Pot!
Notes
If using light coconut milk, it will work, but full-fat coconut milk is recommended for the best flavor.
For tamari, especially if it's not low sodium, start with a lower amount to avoid excessive saltiness. About half to start should be good.
Be cautious with the spiciness of curry pastes; start with a small amount and adjust as needed.