Vegan Pad Thai

Liana Werner-Gray

by | Updated: June 12th, 2017 | Read time: 1 minute

Noodle dishes are the ultimate comfort food. But you don’t always have to settle for a bowl of creamy, cheesy starch to satisfy cravings for a feel-good meal. This simple pad Thai recipe is light yet full of exotic – but not overpowering – flavor that triggers instant “Mmmms” without leading to regretful, empty-bowl blahs. While the traditional version is made with fish-based sauce, this creation combines sweet, tangy and spicy ingredients like maple syrup, apple cider vinegar and a pinch of cayenne to keep it vegan.

Vegan Pad Thai

Vegan Pad Thai


3 Tbsp. coconut oil
1 Tbsp. minced garlic
1 Tbsp. apple cider vinegar
1 Tbsp. coconut sugar
1 Tbsp. maple syrup
Dash of cayenne pepper (or ¼ tsp. red pepper flakes)
2 cups bean sprouts
4 green onions, diced
1 lime
1 8-12 oz. pkg. rice noodles
½ cup roasted peanuts (crushed)


  1. Over medium heat, warm coconut oil in wok or large frying pan.
  2. Add garlic and half of green onions to pan and stir fry for 40 seconds.
  3. Add rice noodles and stir fry for 3 minutes. (Note: Check noodle packaging first, as some may require soaking or cooking before use.)
  4. Add coconut sugar, maple syrup, apple cider vinegar, cayenne pepper and bean sprouts. Stir fry for 2 minutes or until noodles are cooking and all ingredients are well blended.
  5. Arrange mixture on dishes and top with fresh-squeezed lime juice and roasted peanuts.