4.8 from 243 votes
Vegan Vegetable Pad Thai
The Vegan Vegetable Pad Thai blends rice noodles with a tangy-sweet sauce of soy, lime, and ketchup, combined with sautéed onions, garlic, and hot chili. Fresh herbs like cilantro and basil add brightness, while mung bean sprouts and green onions provide crispness. Toasted peanuts introduce a crunchy contrast. This dish offers a textured, flavorful noodle salad that can be adapted with additional vegetables for a filling and protein-rich meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
440 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 440
% 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.