Vegan Pad Thai Chicken
Elevate your plant-based cooking with this vibrant Vegan Pad Thai Chicken recipe! Featuring savory soy curls as a protein-packed alternative to chicken, this dish is a perfect fusion of authentic Pad Thai flavors crafted with vegan-friendly ingredients. Tossed with chewy rice noodles, crisp julienned veggies, and a tangy-sweet sauce of vegan fish sauce, tamari, lime juice, and maple syrup, every bite is bursting with bold, harmonious flavors. Garnished with crunchy toasted peanuts, fragrant fresh cilantro, and a squeeze of zesty lime, this recipe delivers a satisfying and nutritious meal in just 35 minutes. Whether you’re craving a hearty dinner or a stunning option for entertaining, this vegan Pad Thai is a deliciously guilt-free twist on a beloved classic. Perfect for easy weeknight cooking and appealing to any plant-based foodie—prepare to be amazed!
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Recipe Information
Ingredients
- 1 cup soy curls
- 8 oz rice noodles
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 large red bell pepper, julienned
- 1 large carrot, julienned
- 4 stalks green onions, thinly sliced
- 3 tablespoons vegan fish sauce
- 2 tablespoons tamari or soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sriracha sauce
- 1 quarter cup toasted peanuts, chopped
- 1 quarter cup fresh cilantro, chopped
- 1 lime lime wedges
- 1 cup hot water
Instructions
Soak the soy curls in hot water for about 10 minutes until they are rehydrated and softened. Drain and gently squeeze out excess water. Set aside.
Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to prevent sticking. Set aside.
In a small bowl, combine the vegan fish sauce, tamari, lime juice, maple syrup, and sriracha sauce. Stir well and set aside.
Heat the peanut oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the rehydrated soy curls to the pan and stir-fry for 3-4 minutes until they start to brown slightly.
Add the red bell pepper and carrot to the pan. Stir-fry for another 3 minutes until the vegetables are tender-crisp.
Add the cooked noodles and the prepared sauce to the pan. Toss everything together gently to ensure the noodles and ingredients are well coated with the sauce.
Toss in half of the chopped green onions and cook for another minute until everything is heated through.
Transfer the Pad Thai to serving plates and sprinkle with toasted peanuts, fresh cilantro, and the remaining green onions.
Serve with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 37.9 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
