You Need To Try This Easy Vegan Pad Thai Recipe

Pad Thai, a delicious Thai street-food dish is one of my favourite Thai dishes to make at home. The name is literally translated to Thai stir-fry (P̄hạd Thịy ผัดไทย). It’s normally made with rice noodles, egg, prawns, veggies and fish sauce, then garnished with lime, chilli powder, crushed peanuts and sugar.

I made this using my Meyer Frying Pan from the Cinder and Smoke Collection (use MEYERxTVW for a exclusive discount on your purchase)

So, How Can You Make This Vegan?

Easy! I replaced the prawns with extra veggies, the egg with a vegan egg mix, and I used vegan fish sauce instead. There are several vegan fish sauces in the market, but I love the one from Nhau & Co.. Some vegan fish sauces are extremely salty with zero umami, so be sure to try a few out before using them in your Pad Thai.

Photo by Divya Butani

The Other Secret Ingredients

Fresh tamarind from the Thai grocers is the most important ingredient for Pad Thai. It adds that extra zesty sweetness to the rice noodles and really lifts the salt from the soy sauce and vegan fish sauce. Most commercial recipes don’t include this and you end up with just a muted, disappointing dish.

Another secret ingredient is pickled white radish. This is also found at the Thai grocery store. Pickled white radish is essential for Pad Thai to hit the right balance between sweet and salty.

The Noodles

Pad Thai only uses rice noodles. You cannot use wheat noodles or soba for this dish. It alters the authenticity of this dish. Once again, you can find the dry rice noodles in your local Thai grocery store. It comes in a large packet of dehydrated noodles. All you need to do is soak them in warm water for about 10 minutes. If you use boiling hot water, you may over-cook the noodles and that leave you with a soggy mushy mess.

Vegan Pad Thai by The Veggie Wifey
Photo by Divya Butani

The Vegan Egg

To make this perfect vegan egg pocket, I used chickpea flour and water. I spiced it up with some spring onions, salt, pepper and some chilli oil. It tasted fantastic with the Pad Thai and looked even better. You can scramble this in too if you like or leave it to the side.

However, if you can eat egg, you can scramble that in also using this same recipe.

The Flexibility

If you’re in a multi-diet household, you can use the exact same sauce and make this with chicken, prawns, fish or whatever meat your family eats.

I hope you like this recipe, it’s a perfect easy weekday dinner for you and your loved ones.

Easy Vegan Pad Thai Recipe

The Veggie Wifey
A delicious vegan version of this scrumptious street-food dish. Pad Thai with all the flavours minus the meat.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Garnishing and Plating 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 1 person


  • 150 grams soaked** rice noodles
  • 100 grams veggies whatever you have available in the fridge. I like to use sliced peppers, tofu and broccoli. Authentically, beanspouts are used.
  • 1 shallot sliced
  • 1 tbsp neutral oil I use avocado oil or macadamia nut oil as they both have high-smoke points


  • 1.5 tbsp soy sauce
  • 1 tbsp agave as a low-GI replacement for palm sugar
  • 1 tsp chilli oil for that extra kick
  • 2 tsp fresh tamarind paste
  • 1 tsp picked white radish ensure it is fresh, sometimes if it kept in the fridge too long it starts the smell weird
  • 1 tsp vegan fish sauce


  • spring onion
  • chilli powder
  • crushed peanuts
  • crispy garlic also available at the Thai grocery store
  • lime slices

Vegan Egg

  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 tbsp spring onions
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp chilli oil


  • In the frying pan, heat up the oil and fry the shallots until it's translucent and fragrant
  • Add your veggies, and cook them until it turns bright
  • Push the veggies to the side of the frying pan, and add the noodles.
  • Stir in the noodles with the veggies until it's somewhat combined
  • Mix all of the ingredients for the sauce and gently pour it on top of the noodles in the frying pan.
  • Stir-fry this altogether for a few minutes.
  • Then, take this off the pan and place it on a plate to cool.
  • Whisk all of the vegan egg ingredients together
  • Using the same frying pan, pour the liquid vegan egg mixture and twist the frying pan using your wrist to ensure the shape is perfectly round.
  • Once the vegan egg solidifies, place the noodles in the centre of the vegan egg and gently fold the edges of the egg around the noodles. *You may not be able to fit all of the pad thai onto this egg. In this case, you can make two vegan eggs to finish the remaining Pad Thai*
  • Flip the vegan egg pocket over, and fry the other side
  • Transfer the pocket to your serving dish, and garnish with everything above before serving.


The vegan egg is something I added because it’s a great way to add extra protein in this vegan recipe. It is a little dry and nutty in flavour, and may not compliment the dish so well if you over-cook this mixture. It takes about 5 whole minutes for the vegan egg mixture to solidify in your pan. If it dries up too much, it may be difficult to fold it into a pocket. 
If you’re making this for the first time, try it without the vegan egg. Once you’re more comfortable with the recipe, you can try this out!
Keyword Noodles, Pad Thai, Stir-Fry
Tried this recipe?Let us know how it was!

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