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Vegan Soy free Pad Thai Sauce

Vegan Soy free Pad Thai Sauce

vegan soy free pad thai sauce

Vegan Soy free Pad Thai Sauce

Thai food is my favourite and when I had to remove soy from my diet. I stopped being able to enjoy a few of my favourite things; ok more than a few. Recreating Pad Thai at home means I can make it soy free, egg free, nut free (if required) and vegan if I want to. 

Making things friendly to a restricted diet is what my recipes are all about, so let’s get to it.

We used buckwheat & sweet potato noodles in the above photos, but rice noodles are also pretty friendly. I had a time when I couldn’t have rice and having other options is important.

Want to make it raw? Use zucchini noodles, lightly warmed (I use the oven’s warm setting) and run the blender until the sauce gets warm. 

This recipe can be made nut-free with substituting pumpkin seeds for the peanuts.

Pad thai sauce generally has fish sauce in it. I have substituted seaweed to make it vegan, any will do, dulse is my favourite and I rehydrate it before adding it to the blender.

I always adjust the taste to what I am feeling that day, so be sure to sample and adjust yours. When the sauce is too thick, it won’t cover the noodles, I add water, ideally some of the noodle cooking water to help thin it out. Add it 1 tablespoon at a time.

Rice noodles love to stick together! To prevent your noodles clumping together, be sure to cold water shock them after cooking. This is using an ice bath to rinse them and move them around to make sure they don’t stick together. You’ll need to heat your sauce and add your noodles too coat them, you can place the sauce in the noodle pot, heat it up and add back your noodles, stir it to coat. Once coated, serve so you don’t recook your noodles.



  • Soy free
  • Vegan
  • nut free substitution
  • Did I mention soy free?
  • egg free






vegan soy free pad thai sauce



Vegan Soy Free Pad Thai Sauce

Pad Thai is favorite dish but also contains many allergens that folks can't have. All the allergen free alternates are provided. This recipe can be made nut-free with substituting pumpkin seeds for the peanuts.
Prep Time5 mins
Cook Time2 mins
Course: Sauces
Cuisine: Thai
Keyword: gluten-free, nut-free, soy-free, vegan
Servings: 4 people


  • blender


  • ¾ cup peanuts or pumpkin seeds
  • cup soy free soy sauce
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar
  • 1 Tbsp coconut sugar
  • 2 tsp ginger juice or powder
  • 3 Tbsp smoked paprika
  • 2 Tbsp ground cumin
  • 2 tsp ground coriander
  • 3-4 sprigs of fresh cilantro
  • 1 green onion or ¼ shallot
  • 1 Tbsp rehydrated dried seaweed - optional
  • 2 Tbsp water to taste fresh chili or dried chili flakes - optional


  • Place all ingredients in a blender
  • Pulse to get things going and when all ingredients are combined, puree until smooth.
  • Meanwhile cook noodles
  • Combine noodles with sauce and serve

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