4.9 from 117 votes
Vegan Pad Thai
This Vegan Pad Thai features rice noodles tossed with sautéed green cabbage and a balanced sauce of tamari, lime juice, maple syrup, and sriracha. It's finished with shredded carrot, chopped green onions, fresh cilantro, and crunchy peanuts, creating a dish with a mix of tangy, sweet, and spicy flavors and varied textures from soft noodles, crisp vegetables, and nuts.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
2
Calories:
522 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 522
% 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.