Quick and easy vegan Pad Thai noodles

Most of my European friends are crazy about Pad Thai. They love it so much that every time we go to a Thai restaurant, Pad Thai is a MUST on our order list. It is probably one of the most well known Thai dishes worldwide. Traditionally, Pad Thai consists of flat rice noodles, stir-fried eggs, shrimps, vegetables and is flavoured with tamarind paste, fish sauce, dried shrimp, garlic, sugar and red chilli pepper.

Here I am going to show you my quick and easy 15-minute vegan Pad Thai with oyster mushrooms.

First, boil the noodles in salted water.

For cooking time, deduct 2 minutes from the instructions on the noodle’s packaging. Don’t completely cook your noodles here because they will continue to cook when stir-fried. If you overcook the noodles during the first step, your stir-fried noodles are likely to end up soggy.

Rinse the noodles with ice-cold water, shake in a sieve to remove excess water then set aside.

Cut the spring onions into two parts (green and white) and slice them at a 45º angle as shown in the picture. This allows the flavour of the spring onion to be better released when stir-fried. Set aside the spring onion whilst keeping the white and green parts separate.

Mix all the sauce ingredients in a small bowl and stir well. Although this is a quick and easy recipe, I know not everyone has access to tamarind paste therefore I used fresh lime juice and tomato ketchup as a substitute that still gives you the sweet and sour flavour of Pad Thai.

Heat the vegetable oil in a large, non-stick frying pan, add the sliced garlic and fry until it turns slightly golden in colour. Add the white parts of the spring onions and stir-fry for 1 minute.

Add the oyster mushrooms and cook for another 3-5 minutes. I am quite obsessed with oyster mushrooms at the moment, so I put them in nearly everything. You can replace them with tofu or any other kind of vegetables you like if you are not a big fan of them.

Put in the noodles and then pour in the sauce mixture.

Stir-fry the noodles until the sauce covers all the noodles equally.

Speed is key here – you don’t want to take more than 3 minutes or the noodles will become too soft. This is why I always pre-mix the sauce when I make stir-fried noodles.

Turn off the heat and add the bean sprouts and the green parts of spring onion, mixing them well with the noodles.

Transfer the noodles onto two serving plates. Top with coriander, roasted peanuts, dry chilli flake (optional) and serve with lime wedges.

This gorgeous Pad Thai recipe is quick and easy and it contains very accessible ingredients that are available in most supermarkets. It is bursting with sweet and sour flavour along with crunchy peanuts and red-hot chilli. Rustle up this 15-minute recipe for a tasty main from Thailand.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment, take a picture and tag it #k33_kitchen share on Instagram! I’m very excited to see what you come up with. Cheers, hope you enjoy my recipes!