Vegan Pad Thai
Prep time
Cook time
Total time
Serves: 2
  • 1 large carrot, julienned
  • ½ onion, julienned
  • ½ bell pepper, julienned
  • ⅓ cup wood ear mushrooms, hydrated and sliced
  • ½ cup green peas
  • 1 cup rice noodles
  • ⅓ cup bean sprouts
  • some fresh parsley, chopped
  • 1 garlic clove
  • For the sauce:
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sriracha
  • 1 Tablespoons lime juice
  • 1 Tablespoons oil
  • 1 Tablespoons brown sugar
  1. Soak the rice noodles and wood ear mushrooms in hot water until fully hydrated.
  2. In a wok pan, heat some oil over medium-high heat. Sauté the onions, bell pepper, green peas, garlic, and carrots for 5 minutes.
  3. In a small bowl, mix the sauce ingredients and pour over the veggies in the wok.
  4. Slice the wood ear mushrooms once they're hydrated and add them to the wok.
  5. Add the rice noodles, bean sprouts and continue to stir-fry for a couple of minutes more.
  6. That's it! When serving, sprinkle with chopped parsley and some extra sriracha. You can also use sesame seeds, roasted peanuts, and chili pepper flakes.
Recipe by Gourmandelle | Vegetarian Blog at