Vegan Phad Thai Noodles: Recipe

Vegan Phad Thai Noodles Recipe

Vegan Phad Thai Noodles: Recipe

This is an experimental dish, so I wanted to share my vegan Phad Thai noodles recipe, should anyone else want to try it out or improve upon my experiment 🙂 I ate Phad Thai noodles in Thailand a few times, and always wanted to learn how to cook it & make it vegan. Ofcourse, the people in Thailand were kind enough to turn around a vegetarian version of Phad Thai for me. And the folks at Bangkok already knew that Indian = Vegetarian is high probability, so they already had the vegetarian noodles on their menu. I wanted to try it out and see if I can get the authentic, real thing on my own.

Phad Thai noodles are delicious, healthy and nutritious. If you make it medium spicy, the noodles help open all the sinuses. The spices added to it also help in digestion and a good nervous system.

I made a small portion, so I am giving the ingredients in that proportion. It serves two people. You can change the quantity as you like, it is not too strict.


Broccoli: about 150 gms, chopped

Carrots: 1 carrot, chopped into small sticks

Vegan broad noodles: 100 gms

White Sesame seeds: 2 tablespoons

Peanuts: 3-4 tablespoons, crushed or pounded

Lemon: one

Peanut butter: 2 tablespoons (unsweetened. But if you like slight sweet taste, you can use sweetened peanut butter too)

Yellow Chillies: 2, sliced

Red Chilli flakes: 1-2 tablespoons (as per your preference)

Raw ginger: 1/2 tablespoon, crushed

Raw Turmeric: 1/2 tablespoon, crushed

Raw Garlic: 3-4 cloves, crushed (you can skip garlic if you don’t like it)

Coconut oil (food grade): 1 tablespoon

Refined sunflower oil or groundnut oil: 2-3 tablespoons

Salt to taste

If you have sprouted moongs, you can add 2-3 tablespoons of those.

If you have green onion, you can add 1 green onion, finely chopped, as the garnish

If you have coriander, you can add chopped coriander as garnish

Vegan Phad Thai Noodles Recipe
Vegan Phad Thai Noodles Recipe


Boil broad noodles in a pan separately for about 10 mins. Don’t overcook. Strain once noodles are soft. Wash the boiled noodles in cold water so they separate out. Mix one tablespoon of coconut oil into the noodles so they don’t stick together. Keep separately.

In another pan or wok, take sufficient drinking water, and add the broccoli, carrots, ginger and turmeric to it (if you have sprouts, add those too). Allow to boil for 15-20 minutes until the vegetables are soft and the water looks colorful. Strain out the vegetables and store the water. DO NOT THROW the water. This is our vegetable stock.

In a wok or pan, add a few tablespoons of refined sunflower oil or groundnut oil. Add the crushed garlic, yellow chillies and chilli flakes to it and sautee on slow heat for a few seconds. Then add the sesame seeds and peanuts. Sautee for about 1-2 minutes.

To this, add the boiled vegetables, and stir fry on slow heat until everything has mixed properly. Stir fry for 2-3 minutes.

Then, to this, add the vegetable stock, and the peanut butter. Stir and mix everything together and increase the heat. Cover the pan or wok and let everything cook together. Add salt to taste.

After 2-3 minutes, uncover it and stir again, repeatedly. Now, garnish with spring onions, coriander and a squirt of lemon on top and serve hot.:)

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