Vegan Rainbow Pad Thai

Vegan Rainbow Pad Thai

Vegan Rainbow Pad Thai


Feature by Ella Suihko
Photo Credit: Ella Suihko
Magazine: Issue #38

Love Pad Thai but have no clue have to make it yourself? This recipe is so easy (and yummy!) you’ll be making it night after night!

Basically you can use any veggies available, spiralize, chop or grate them - whatever makes your soul shine. Noodles are the easy part, you can use any noodles of preference; rice, brown rice or even the ones made from beans. The sauce ingredients really go with everything. No strange things included makes no weird once used leftover bottles lying in the fridge. Eating more veggies has never been this easy or tasty. 

I ensure this Vegan Rainbow Pad Thai will become your next summer staple!

Vegan Rainbow Pad Thai
(makes 3-4 servings)

1 yellow onion, diced
1 zucchini, spiralized or grated
3 carrots, spiralized or grated
1 red bell pepper, sliced
corn kernels of one cob
1 tbsp extra virgin olive oil
about 140g rice vermicelli noodles (dry weight)
2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce

In a frying pan heat olive oil over medium heat until just hot. Place the diced onion, spiralized/grated zucchini and carrot, sliced red bell pepper and corn kernels into the pan and sauté for about 10-15 minutes. Add the coconut sugar, tamari soy sauce and sriracha, stir well to combine. Remove from the heat.

Bring about a liter of water to boil. Place the rice noodles into a large bowl and pour the water over to ‘cook’ the noodles and stir couple of times. Using a strainer, pour off the water. 

In case you’re using ‘thicker’ noodles or brown rice noodles, cook them in a pot as they take more time to soften.

Transfer the cooked noodles and veggies in a large bowl, stir well to combine. Serve with lime wedges and enjoy!


Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition in the university of Eastern Finland, health and whole-body wellness is close to her heart. Hoping to inspire people to make healthier food choices, she’s sharing vegan-friendly and gluten free recipes on her website. When not cooking or studying, you can find Ella from a yoga class, running in the nature, exploring the home forests or travelling the world in search of inspiration. Learn more about Ella at

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