I love the flavors of Pad Thai, but because of food sensitivities, I am unable to order it in any Thai restaurant. After trying many different recipes and adding my own flare, I have come up with this yummy soy-free, egg-free, shrimp-free, tamarind-free and fish sauce-free entree.

I used coconut aminos instead of soy sauce and fish sauce. You can find coconut aminos at Whole Foods or Sprouts. Instead of adding white sugar or agave, I chose to use coconut sugar. It can be purchased at Whole Foods or Sprouts.


Deanne’s Perfect Vegan Pad Thai

Serving Size: 4-6

Deanne’s Perfect Vegan Pad Thai


  • 8 oz rice noodles
  • 1 T coconut oil
  • 5-6 green onions, diced
  • 3 C broccoli, cut into bite-sized florets
  • 1 yellow pepper, cut into strips
  • 1 carrot, sliced
  • 1/2 C cilantro, chopped
  • For the sauce
  • 2 cloves garlic, minced
  • 2 T coconut nectar
  • 3 T lime juice
  • 3 T coconut aminos
  • 1/4 c all-natural peanut butter
  • 1/2 tsp red pepper flakes


  1. Cook noodles in boiling water per package instructions. Drain.
  2. Whisk together coconut nectar, lime juice, coconut aminos, garlic, peanut butter and red pepper flakes.
  3. Set aside.
  4. Heat coconut oil in large skillet.
  5. Add onions and cook for 3 minutes.
  6. Add broccoli, red pepper and carrots and continue to cook until softened, approximately 5-8 minutes.
  7. Once done, add noodles, sauce and cilantro.
  8. Stir until coated.
  9. Enjoy!


If you prefer a more hardy meal, you can add any type of protein desired (chicken, shrimp, beef, scallops).