Vegan or Vegetarian Phad Thai. Pad thai can be vegan, but many recipes contain meat and other animal products. You will need to vet recipes on As you'd imagine, more pad thai qualifies as vegetarian than vegan. But, vegetarians still need to watch out for meat, especially.

I have found that Phad Thai is a tricky thing. To get a truly authentic taste it is necessary to use authentic ingredients. However I for one don't usually have all of these ingredients on hand. You can have Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan or Vegetarian Phad Thai

Prepare 1 Package of brown rice phad thai noodles.
It's 1 of red pepper.
It's 1 of yellow pepper.
Prepare 1 of onion (I use red onion, sweeter).
It's 1 of zucchini.
It's 2 of carrots.
It's 1 of egg beaten (I remit egg, taste and texture still good).
It's 2 tablespoons of oil (I used olive).
You need 1/2 cup of nuts (I use peanuts which I roasted).
You need 3/4 cup of cilantro, basil and green onion.
It's of for the sauce:.
It's 3 tablespoons of vegetable broth.
It's 3 tablespoons of fish sauce (I use a premade fish substitute).
You need 3 tablespoons of brown sugar.
You need 2 tablespoons of white vinegar (I haved used coconut vinegar too).
It's 1 tablespoon of Braggs Liquid Aminos.
Prepare 1 teaspoon of chili paste.

Vegan pad thai is one of my favourite things to eat and luckily for vegans, it is rather easy to veganise. Pad Thai is one of these dishes that is not that difficult to veganise. I used a colourful array of crunchy veg in my version, but golden-fried tofu cubes would be great. Add Pad Thai noodles to a large bowl and cover with just boiling water.

Vegan or Vegetarian Phad Thai instructions

Place noodles in a bowl of cold water and soak per directions on package. I use this brand. You can find at your local Asian Market..
Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
Put the sauce ingredients in a jar and shake well. I use a mason jar..
Heat 1 tablespoon oil in pan over medium high heat. Place vegetables in pan and stir fry for about 3 to 4 minutes. You will want the vegetables crisp and tender. Do not overcook. Once cooked place in bowl and set aside..
Add another tablespoon of oil to pan. Drain the noodles completely and place noodles in pan and toss with tongs for a couple minutes. Then add your sauce to the noodles and tossed again for another 2 minutes, or until the sauce starts to thicken and stick to the noodles. PLEASE READ STEP 6 AND 7 BEFORE REMOVING NOODLES FROM STOVETOP. (This pic w/egg already added).
IF NOT ADDING EGG: Toss in your vegetables you cook earlier. Using your tongs mix together then remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/out egg).
IF ADDING EGG: push the noodles to one side of the pan. Pour the beaten egg mixture into the pan and let sit for about 30 seconds. Then combine eggs in with the noodles, toss with tongs a couple minutes until everything sticks together. Then add the cooked vegetables you set aside earlier, toss with tongs for a couple more minutes and remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/egg).

Stir and cover and cook according to package instructions (usually I teach vegan Thai cooking classes and do a delicious version of pad Thai that is similar to yours. A fun tip is to add diced fresh. Thailand's ubiquitous fried noodle dish, phad Thai, is fast, cheap, and easy to make, and very filling. Serve with fresh bean sprouts and spring onions After that, we tried a few other Thai restaurants, and I discovered that phad Thai suited me very nicely. When we moved to Thailand, I was really looking.