Vegan Pad Thai Chicken

Discover the ultimate plant-based twist on a Thai classic with this Vegan Pad Thai Chicken. Featuring soy curls as a hearty and satisfying substitute for chicken, this dish is packed with vibrant flavors, fresh vegetables, and the perfect balance of tangy, sweet, and spicy. The combination of tender rice noodles, a rich homemade pad thai sauce made with vegan fish sauce and tamari, and crunchy toppings like toasted peanuts and fresh cilantro ensures every bite is a textural delight. Fast and easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or impressing guests with a healthier, cruelty-free alternative. Serve with lime wedges to complete this flavorful, protein-rich masterpiece that’s sure to rival your favorite takeout! Keywords: vegan pad thai, soy curls recipe, plant-based Thai cuisine, easy vegan dinner.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to prevent sticking. Set aside.

Step 3

In a small bowl, combine the vegan fish sauce, tamari, lime juice, maple syrup, and sriracha sauce. Stir well and set aside.

Step 4

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.

Step 5

Add the rehydrated soy curls to the pan and stir-fry for 3-4 minutes until they start to brown slightly.

Step 6

Add the red bell pepper and carrot to the pan. Stir-fry for another 3 minutes until the vegetables are tender-crisp.

Step 7

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.

Step 8

Toss in half of the chopped green onions and cook for another minute until everything is heated through.

Step 9

Transfer the Pad Thai to serving plates and sprinkle with toasted peanuts, fresh cilantro, and the remaining green onions.

Step 10

Serve with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	(1353.1g)

Amount per serving	% Daily Value*
Calories	1476.8

Total Fat 68.5g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 4324.4mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 44.3g	0%
Total Sugars 37.9g
Protein 71.6g	0%

Vitamin D 0IU	0%
Calcium 598.5mg	0%
Iron 16.1mg	0%
Potassium 3032.8mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 18.6%

Carbs: 41.4%