Avocado Basil Pad Thai

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

If you’re looking for a simple pad thai recipe you can easily make at home again and again, look no further. This recipe is versatile, flavorful, and not at all hard to prepare. You can spice it up or down by changing the quantity of chili pepper used, add baked or fried tofu if you wish, even change the veggies depending on what you have on hand or what’s in season. 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.


  • 1 package of 1/4" wide rice noodles, (think linguine size)
  • 4 cloves garlic, chopped
  • 1 chili pepper, thai or red chili, de-seeded and finely chopped
  • 1 cup shallot or yellow onion, sliced
  • 1 bunch green onions, chopped
  • 1 cup mung bean sprouts (or cabbage, thinly sliced)
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup peanuts, roasted and unsalted, chopped
  • 4 Tbsp soy sauce, tamari, or coconut aminos (soy sauce substitute)
  • 2 Tbsp brown sugar (or agave)
  • 2 Tbsp ketchup or tamarind paste
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 1/2 tsp salt
  • 1 Tbsp sesame, peanut, or grape seed oil
  • 1 ripe avocado, diced


Step 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 tsp of oil if desired and toss to prevent noodles from sticking together. You can proceed with the following steps while the noodles are cooking.

Step 2

In a small bowl, whisk together the soy sauce, sugar, lime juice, and ketchup. Set aside.

Step 3

In a skillet, heat 1 Tbsp of 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 sauce mixture. Toss well and let cook one minute more. Transfer veggies to a large bowl and set aside.

Step 4

Add cooked rice noodles to same skillet and toss with remaining sauce, salt, cilantro, and basil and mix together well. Add rice noodles to veggie bowl and toss together like making a salad.

Step 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 diced avocado, and additional chopped basil and cilantro if desired. Drizzle with extra lime juice, or serve with a wedge of lime. Season to taste with salt and pepper and enjoy!


Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comments (5)

  1. posted by thepixelgarden on June 19, 2014

    Maybe I’m missing something, but I’m not seeing the part that takes 2 hours to prep.

    • posted by Renee Press on June 19, 2014

      It was a typo. Thanks for catching that. Just updated 🙂

  2. posted by Jeffrey on August 4, 2014

    This is a great recipe. A lot of prep work but well worth it. It will probably go quicker the more I do it. I also added cannellini beans to give it a mediterranean flair.

    Few notes:

    I used cabbage so I let the veges cook a little longer than suggested.

    I used brown rice linguine and made sure to salt the water to give the pasta taste. 1tbsp/pd of pasta.

    I used less green onions than the recipe called for,

    For company or something really decadent, I’d keep the pasta to vege ratio as stated in the recipe but for every day, I will try it at 1/4th the amount of pasta so that it is less of a high carb plate.

    Overall, this recipe is super awesome and a keeper.

  3. posted by TJ on August 12, 2014

    My husband and I enjoyed this incredible dish tonight. He is a HUGE pad thai fan, so I had to impress and this dish delivered. I used red pepper flakes instead of chili pepper because I couldn’t find one at the store. I also went the cabbage route.

    The cilantro/basil/lime combination is incredible. Will make again… often and for my non-plant-based friends!

    I do think the serving sizes are a bit off, I’d say this recipe feeds at least 5 or 6.

    Thanks for the wonderful recipe!

    • posted by Renee Press on August 12, 2014

      That’s so wonderful to hear! Thank you for the excellent feedback and I’m so happy you and your pad Thai loving husband enjoyed it. I hope it feeds you well for many years to come. Renee


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