Vegan Pad Thai
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
522 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Pad Thai
Description
The recipe starts by cooking rice noodles according to package directions. Meanwhile, green cabbage is sautéed in olive oil until tender. A sauce is mixed combining tamari for saltiness, fresh lime juice for acidity, maple syrup for sweetness, and sriracha for heat. The noodles and cabbage are combined in a skillet, then coated evenly with the sauce along with shredded carrot and chopped green onions. Just before serving, fresh cilantro is stirred in, and chopped peanuts are sprinkled on for added crunch.
The dish balances the softness of noodles and cabbage with fresh herb brightness and the salty-sweet-spicy sauce. The peanuts add texture contrast and a nutty element that complements the overall flavor profile. This Vegan Pad Thai is served warm as a standalone meal.
Substitutions for peanuts are possible with other crunchy nuts like cashews or almonds. The vegetables can be adapted to what is on hand, with green cabbage offering a mild base that blends visually. Leftovers keep well in the refrigerator for up to four days and are best reheated in a skillet to maintain texture.
Ingredients
- 4 ounces rice noodles (or noodles of choice)
- 1 tablespoon extra-virgin olive oil
- 1 pound green cabbage , shredded
- 3 tablespoons tamari (47 grams; gluten-free soy sauce)
- 1 tablespoon lime juice 13 grams, fresh
- 2 tablespoons maple syrup (39 grams)
- 1 tablespoon sriracha (19 grams)
- 1 carrot , shredded (84 grams)
- 3 green onions , chopped (30 grams)
- 1 cup cilantro chopped (16 grams, fresh
- 1/4 cup peanut 36 grams, chopped
Instructions
- Bring a large pot of water to a boil, and prepare the noodles according to the package directions.
- While the noodles are cooking, heat the olive oil in a large, deep skillet over medium high heat. Add the cabbage and season with 1/2 teaspoon of salt. Sauté until tender, about 8 minutes.
- While the cabbage and noodles are cooking, stir together the sauce in a small bowl. Combine the tamari, lime juice, maple syrup, and sriracha, and stir until smooth.
- When the noodles are done, drain well, then add them to the large skillet with the cabbage. Add in the sauce, carrots, and green onions, and stir often, so everything gets heated and evenly coated in the sauce. Taste and adjust any seasoning as needed. (See the post above for tips!)
- Stir in the cilantro right before serving, and sprinkle in the peanuts, so they'll stay crunchy. Serve warm. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for 5 minutes to serve again.
Notes
- Nutrition information reflects half the batch and is estimated, not exact.
- Peanuts can be omitted or swapped for other nuts such as cashews or almonds for crunch.
- Vegetables can be varied—for example, red cabbage works as a substitute, though green cabbage blends in visually more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 1858mg | 77% |
| Potassium | 813mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 6037IU | 121% |
| Vitamin C | 97mg | 108% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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