Vegan Vegetable Pad Thai
User Reviews
4.8
243 reviews
Excellent
Vegan Vegetable Pad Thai
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If you're looking for a simple vegetable pad thai recipe you can easily make at home, again and again, look no further. This vegan pad thai is versatile, flavorful, and not at all hard to prepare in just 30 minutes.
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Ingredients
- 1 (1-pound) package of ¼-inch wide rice noodles
- 4 Tablespoons of soy sauce tamari, or coconut aminos (soy sauce substitute)
- 2 Tablespoons of brown sugar (or agave)
- 2 Tablespoons of fresh lime juice (about 1 lime)
- 2 Tablespoons of ketchup or tamarind paste
- 1 Tablespoon of sesame, peanut, or grape seed oil
- 1 cup of shallot or yellow onion sliced
- 4 cloves garlic chopped
- 1 hot chili pepper, Thai or red chili de-seeded and finely chopped
- 1 cup of mung bean sprouts (or cabbage, thinly sliced)
- 1 bunch of green onions chopped
- ½ teaspoon of salt
- ½ cup of fresh cilantro chopped
- ½ cup of fresh basil chopped
- ½ cup of peanuts roasted and unsalted, chopped
- 1 ripe avocado sliced
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Instructions
- Set a medium pot of water to boil for rice noodles. Cook them until just al dente, drain, rinse, and set aside. Drizzle with a teaspoon of oil if desired and toss to prevent noodles from sticking together. You can proceed with the following steps while the noodles are cooking.
- In a small bowl, whisk together the soy sauce, sugar, lime juice, and ketchup. Set aside.
- In a skillet, heat oil on medium heat (or omit if you prefer) and saute shallot or onion, garlic, and chili pepper for 3-4 minutes until lightly browning. Add mung bean sprouts, green onions, and half of the sauce mixture. Toss well and let cook one minute more. Transfer veggies to a large bowl and set aside.
- Add cooked rice noodles to the same skillet and toss with remaining sauce, salt, cilantro, and basil and mix together well. Add rice noodles to the veggie bowl and toss them together like making a salad.
- Add peanuts to skillet to gently toast and warm. Cook them on medium heat until turning golden, about 2-3 minutes. Sprinkle atop noodle bowl along with sliced avocado, and additional chopped basil and cilantro if desired. Drizzle with extra lime juice, or serve with a wedge of lime.
Equipments used:
Notes
- This is a base recipe to work from, but we often include more veggies; broccoli, kale, bok choy, cabbage, carrots, and mushrooms all make excellent additions. Simply slice thinly and saute them when you add the bean sprouts.
- You can even substitute toasted sesame seeds or toasted cashews for the peanuts if you prefer.
- If you’d like this to be oil-free, simply leave it out, or saute veggies in vegetable broth instead.
- Protein-packed and very filling this dish makes a great weeknight dinner and makes plenty for lunch leftovers.
- This is a base recipe to work from, but we often include more veggies; broccoli, kale, bok choy, cabbage, carrots, and mushrooms all make excellent additions. Simply slice thinly and saute them when you add the bean sprouts.
- You can even substitute toasted sesame seeds or toasted cashews for the peanuts if you prefer.
- If you’d like this to be oil-free, simply leave it out, or saute veggies in vegetable broth instead.
- Protein-packed and very filling this dish makes a great weeknight dinner and makes plenty for lunch leftovers.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Sodium
1406mg
(59%)
Potassium
747mg
(21%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
510IU
(10%)
Vitamin C
19mg
(21%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1406mg | 59% |
| Potassium | 747mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
243 reviews
Excellent
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