Vegan Pad Thai

Liana Werner-Gray

cover of the KIWI Fall 2022 issue


Makes 3 servings

3 Tablespoons coconut oil for cooking

1 packet soft rice noodles

1 Tablespoon apple cider vinegar

1 Tablespoon maple syrup

1 Tablespoon coconut sugar

dash of cayenne pepper or 1/4 teaspoon red pepper flakes

2 cups bean sprouts

1/2 cup roasted peanuts, crushed


1. Heat oil in a wok or large frying pan on medium heat. Add the garlic and half of the green onions. Stir-fry for 40 seconds.

2. Add the rice noodles to the pan. Stir-fry for 3 minutes.

3. Add the apple cider vinegar, maple syrup, coconut sugar, cayenne pepper, and bean sprouts. Stir-fry for 2 minutes or until noodles are cooked and everything is well blended.

4. Serve on plates and then add roasted peanuts and squeeze fresh lime over the dish.

Per Serving:

Calories: 536.7

Carbohydrates: 83.5 g

Fat: 19.4 g

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Total Time: