Vegan Vegetable Pad Thai
User Reviews
4.8
Vegan Vegetable Pad Thai
Description
Vegan Vegetable Pad Thai brings together wide rice noodles coated in a balanced sauce made from soy sauce, lime juice, brown sugar, and ketchup. The core of the dish includes sautéed onion, garlic, and chili for depth and heat, matched by crunchy mung bean sprouts and fresh green onions. Adding chopped cilantro and basil brightens the flavor profile, while toasted peanuts contribute nuttiness and a crunchy texture. The preparation involves cooking the noodles al dente, stir-frying the vegetables with part of the sauce, then tossing noodles and herbs together before mixing all ingredients.
This version is flexible, allowing the addition of various thinly sliced vegetables such as broccoli or cabbage to increase nutrition and volume. The combination of textures—from soft noodles to crisp sprouts and crunchy peanuts—creates an appealing mouthfeel. Served as a main course, it provides a balanced plant-based meal with protein from the legumes and nuts.
The recipe notes suggest substituting nuts for different preferences, like sesame seeds or cashews, and options to omit oil by sautéing in vegetable broth. Leftovers keep well, making this noodle salad suitable for multiple meals.
Ingredients
- 1 rice noodles 1-pound package, ¼-inch wide
- 4 Tablespoons soy sauce tamari, or coconut aminos (soy sauce substitute
- 2 Tablespoons brown sugar or agave
- 2 Tablespoons lime juice about 1 lime, fresh
- 2 Tablespoons ketchup or tamarind paste
- 1 Tablespoon sesame oil or peanut oil or grape seed oil
- 1 cup onion sliced, or shallot, yellow variety
- 4 garlic chopped, cloves
- 1 hot chili pepper de-seeded and finely chopped, Thai or red chili variety
- 1 cup mung bean sprouts or cabbage, thinly sliced
- 1 bunch green onions chopped
- ½ teaspoon salt
- ½ cup cilantro chopped, fresh
- ½ cup basil chopped, fresh
- ½ cup peanut roasted and unsalted, chopped
- 1 avocado sliced, ripe
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.
Notes
- Additional vegetables such as broccoli, kale, bok choy, cabbage, carrots, or mushrooms can be thinly sliced and sautéed with mung bean sprouts for extra flavor and nutrition.
- Substitute toasted sesame seeds or toasted cashews in place of peanuts if desired.
- Omit oil for an oil-free preparation by sautéing vegetables in vegetable broth.
- This recipe makes plenty for dinner and provides leftovers suitable for lunch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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