I’m simply smitten with this vegan Mushroom Pad Thai-inspired dish. It’s a riff on the Shrimp Pad Thai from the no crumbs left cookbook, and I was particularly delighted to make it for Patrick, @nocrumbslefts_otherkid, who by the way absolutely loves it. He said, “This is the kind of thing I want to eat every single day.” And I’m not going to kid you: there’s a bit of prep involved. I served with my spectacular Almond Sauce, and the delightful thing is that you can make it a day ahead. I’d like to say that there were leftovers, but there are absolutely none because it is so crazy delicious. To make this Whole30, plant-based dish, shown here on the nocrumbsleft Oatmeal Platter with Triple Prep Bowls and an Azul Crum-Bowl.

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BEEF Pad Thai

Whole30 Mushroom Inspired Pad Thai

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  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


Recreate your favorite takeout with this delicious weeknight meal!


For the Mushrooms:

  • 3 Tbsp extra virgin olive oil, divided
  • 1 Tbsp hot sauce (Whole30 compliant)
  • ½ tsp finely grated lemon zest
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 pound of mushrooms
  • 1 tsp paprika

For the Vegetables

  • 1 Tbsp coconut oil
  • ¾ cup chopped yellow onion
  • 2 Tbsp chopped garlic
  • 3 cups finely julienned carrots
  • 2 tsp kosher salt
  • ¼ tsp ground black pepper
  • 4 cups thinly sliced cabbage
  • ¾ cup thinly sliced scallions
  • ½ cup stir fry infuser (see recipe below)
  • ½ cup roasted cashews
  • 1 lime, cut into wedges
  • Spicy Almond Sauce (see recipe below)

For the Stir Fry Infuser

  • 9 Tablespoons Coconut aminos
  • 6 Tbsp rice wine vinegar
  • 1 Tbsp hot sauce
  • Juice from 3 Tbsp grated, fresh ginger (see tip below)
  • 1 tsp minced garlic

For the Magic Elixirs Spicy Almond Sauce:

  • 1 cup, full fat unsweetened coconut milk, blended
  • ¼ cup plus 1 Tbsp almond butter
  • ¼ cup scallions
  • 3 Tbsp coconut aminos
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp hot sauce
  • 1 Tbsp dark toasted sesame oil
  • 1 red Fresno pepper, seeded and chopped
  • 2 garlic cloves, pressed
  • Juice from 1 Tbsp of grated fresh ginger
  • ¼ to ½ tsp cayenne pepper


For the Stir Fry Infuser:

In a medium bowl, mix all ingredients together, stirring until thoroughly combined.

For the Spicy Almond Sauce:

In a food processor or blender, combine the coconut milk and almond butter and blend until smooth. Add the remaining ingredients and blend until smooth.

Use immediately or store in an airtight container in the refrigerator for up to 4 days.

For the Mushrooms:

In a large bowl, mix 2 Tbsp of the olive oil, hot sauce, lemon zest, salt, black pepper, and cayenne until combined well. Add the mushrooms to the bowl and toss to thoroughly coat.  Let marinate for 5 minutes.  Add the paprika and then toss again to coat.

In a large skillet, heat the remaining 1 Tbsp of olive oil over medium-high heat.  Add the mushrooms to the pan and cook for 10 minutes.  I did them in two batches.

For the vegetables:

In the same pan that you cooked the mushrooms in, melt 1 Tbsp of coconut oil.  Add the onion and garlic and cook, stirring, until translucent, about 1 minute.  Add the carrots, 1 tsp of the salt and the black pepper and cook, stirring, until tender, about 1 ½ minutes.  Add the cabbage and the remaining 1 tsp of salt and cook, stirring and rotating the ingredients from the bottom of the pan to the top, until the cabbage is softens and melds with the carrots, about 2-2 ½ minutes.

Add the scallions, stir fry infuser and cashews and stir to combine; cook for 30 seconds. Return the mushrooms and any juices from the bowl to the pan and stir to combine and warmed through.

Serve with lime wedges and spicy almond sauce on the side.


Ginger Juice Tip – Grate fresh, washed, unpeeled ginger until you have about 3 Tbsp. Pick it up in your hands, squeeze the juice into a bowl, and discard the pulp.

To get the Shrimp version of this Pad Thai recipe, click here to order the no crumbs left cookbook!