Vegan Pad Thai: 7 Reasons to Love this Plant-Based Delight

This vegan pad thai is a flavorful, colorful, and satisfying plant-based take on the classic Thai stir-fried noodle dish.

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Soak the rice noodles according to the packet instructions, but do not cook them fully as they will be stir-fried later. While soaking, lift the lid occasionally to stir gently to prevent clumping and sticking. Drain and set aside. Optionally toss a little oil through noodles to avoid sticking.
In a small bowl, combine tamarind sauce, tamari or soy sauce, vegan fish sauce (or additional tamari), and maple syrup. Start with less tamarind if using concentrated shop-bought paste and adjust taste.
Heat 1 tablespoon of oil in a wok or large frying pan over high heat until nearly smoking. Add sliced spring onions, garlic, and chilli and stir-fry constantly until the onions soften and garlic is fragrant. Remove and set aside, leaving the oil in the wok.
Add another tablespoon of oil to the same wok without washing. Add vegetables in sequence with a minute or two between additions: broccoli florets, green beans, red pepper slices, and carrot ribbons. Stir-fry until vegetables are cooked but still crisp. Transfer to a plate.
Pour the prepared sauce into the wok, add the drained noodles and gently separate any clumps by stirring. Return the cooked aromatics and vegetables to the wok, mixing everything thoroughly.
Stir-fry everything together for 1-2 minutes to allow the flavors to meld and the noodles to absorb the sauce.
Divide the pad thai between 2-3 plates. Garnish generously with mung bean sprouts, crushed peanuts, and fresh coriander. Serve with lime wedges on the side if desired.