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4.8 from 243 votes

Vegan Vegetable Pad Thai

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.

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 (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

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl, whisk together the soy sauce, sugar, lime juice, and ketchup. Set aside.
  3. 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.
  4. 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.
  5. 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

  • 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

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

% 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.