Vegan Thai Noodles

Vegan Thai Noodles

Vegan Thai Noodles is a simple and quick meal. This is not traditional Pad Thai, but something just as nice. It is not a fussy meal, but you can say it is a comfort food. It was for me.


Flexible Recipe

From start to finish,Vegan Thai Noodles can be from ready in less than 30 minutes. It is perfect of busy days when you want a home-made dinner quickly. There are a lot of flexibility with this dish. And short cuts.

I use bottled minced garlic and ginger. You can chopped them yourself, but minced bottled is a good short cut and it stays fresh for a while. For the noodles I am all about keeping it simple and what is easily available at the local grocery store. I use what is in my pantry which is wheat spaghetti or linguine. Mushrooms are the “meat” of the dish. Since this is a quick cooking meal, it is key to chop the veg very small and not dense. Peppers and snap peas work well in this dish. Shredded carrots, broccoli, peas, and shredded Napa cabbage could be also be used.

Feel free to play around with this recipe. Vegan Thai Noodles can be your recipe and I would like to hear about the additions you have made to it.

Looking for other Asian-inspired dishes? Have a look here for both vegan and carnivore recipes.

Vegan Thai Noodles


  • 14 oz package firm tofu, pressed, drained, and cubed small
  • 1/2 box of whole wheat noodles
  • 1 bunch green onions, chopped small
  • 1 tablespoon minced garlic
  • 1 tablespone minced ginger
  • Pinch crushed red pepper
  • 10 oz Oyster mushrooms, chopped small
  • 1 red pepper, chopped small
  • 1 can black beans raised and drained
  • 1 can coconut milk
  • Handful sugar snap peas, snapped in half
  • 3 tbsp tamari
  • Bunch coriander


  • 1. Cook noodles per instructions on the back of package. Once they are cooked, drain and rinse them.
  • 2. Finely chop the green onions, the mushrooms and the red pepper.
  • 3. Drain and rinse the black beans.
  • 4. Put a non-stick wide bottom pan on a high heat then once hot, reduce the heat to medium.
  • 5. Brown tofu on all sides.
  • 6. Add 1 tablespoon tamari.
  • 7. Add the chopped scallions, garlic, ginger, and crushed red pepper flakes cooking for 2 minutes stirring regularly.
  • 8. Add the chopped mushrooms and pepper and cook for 3 minutes.
  • 9. Add the rest of the tamari.
  • 10. Add the black beans, half the can of coconut milk and the cooked noodles.
  • 11. Cook for another couple of minutes stirring to incorporate it all and turn off the heat.
  • 12. Season with 1 teaspoon of salt.
  • 13. Finely chop the coriander and the sugar snap peas and add to serve.
  • NOTE: If anything starts to stick add 2-3 tablespoons of water and ‘deglaze’ the pan.
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Vegetable Pad Thai

Vegetable Pad Thai

Vegetable Pad Thai

Vegetable Pad Thai was on the menu tonight. My guys wanted Thai, but they did not want a soupy curry. Pad Thai was the natural alternative. It is a sweet, spicy, and sour noodle dish beloved by everyone who tries it.

What is great about Pad Thai is it is so versatile. Most vegetables that you have in your vegetable bin in the fridge will work, so it is an ideal dish when your bin is full and things need to be cooked. You can use squash, zucchini, bean sprouts, green onions, broccoli, savory cabbage, etc. to stir-fry. It is important to make sure your veg are sliced thinly and/or very small.

The sauce is important. It is sweet, sour, and spicy. A wonderful combination of flavors that will bring your mouth alive. Pad Thai sauce is fish sauce, soy sauce, chili sauce, coconut sugar, vinegar, and broth.

Once all the ingredients are combined, it can be garnished with cilantro and Sriracha sauce. Yum. A simple meal in 30-minutes or less.

* You can add chicken or shrimp to the dish. Marinate with some of the Pad Thai sauce. Stir-fry them.

Vegetable Pad Thai Recipe



Pad Thai Ingredients

Pad Thai

  • 8 ounces Pad Thai noodles
  • 1 teaspoon minced garlic
  • 1 red pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 1 can baby corn raised and drained
  • 2 tablespoons oil
  • 1 egg, beaten
  • ½ cup peanuts, chopped
  • 1 lime juiced
  • ½ cup fresh cilantro chopped
  • Sriracha sauce

Pad Thai Sauce

  • 3 tablespoons fish sauce
  • 3 tablespoons coconut sugar or brown sugar
  • 3 tablespoons vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sambal oelek or chili paste



Pad Thai Vegetables


  • Cook Pad Thai noodles according to package directions.
  • As the noodles are softening, heat oil over medium to medium-high in a wok or skillet.
  • Cook the garlic until fragrant.
  • Add the vegetables cooking until softened then remove from wok.
  • While vegetables are cooking prepare the Pad Thai sauce whisking it together.
  • Add a little bit of olive oil then cook the drained noodle for about a minute.
  • Push the noodle over to one side.
  • Add the egg letting it cook for about 30 seconds then fold the egg into the noodles.
  • Add the vegetables back to the pan mixing through.
  • Stir in peanuts and cilantro.


Pad Thai Noodles

Pad Thai Vegetables Noodles

Cilantro and Sriracha Sauce

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