Vegan Pad Thai
A quick and easy vegan Pad Thai loaded with crisp veggies, chewy rice noodles, and a tangy-spicy sauce. This vibrant Thai-inspired dinner comes together in about 25 minutes.
Ingredients
- 1 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
- fresh parsley chopped
- 1 clove garlic
For the sauce:
- 2 Tablespoons soy sauce
- 1 Tablespoon sriracha
- 1 Tablespoon lime juice
- 1 Tablespoon oil
- 1 Tablespoon brown sugar
Instructions
- Soak the rice noodles and wood ear mushrooms in hot water until fully hydrated.
- In a wok, heat some oil over medium-high heat. Sauté the onion, bell pepper, green peas, garlic, and carrot for 5 minutes.
- In a small bowl, mix the sauce ingredients, then pour over the veggies in the wok.
- Once the wood ear mushrooms are hydrated, slice them and add them to the wok.
- Add the rice noodles and bean sprouts, and continue to stir-fry for a couple of minutes more.
- That's it! When serving, sprinkle with chopped parsley and a little extra sriracha. You can also add sesame seeds, roasted peanuts, and chili pepper flakes.
Notes
Swap the soy sauce for certified gluten-free tamari to make this dish gluten-free. Garnishes like sesame seeds, roasted peanuts, and chili flakes are optional, so add whatever you like. Best served fresh; store leftovers in an airtight container in the fridge for up to 2 days.