Avocado Basil Pad Thai

BY : PUBLISHED : May 21st, 2014 UPDATED: August 5th, 2022

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.

Jump to Recipe      

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.

Serving bowl with wooden spoons filled with avocado basil pad thai.

Serving bowl with wooden spoons filled with avocado basil pad thai.

Vegan Vegetable Pad Thai

Renee Press
If you're looking for a simple pad thai recipe you can easily make at home, again and again, look no further. This vegan pad thai recipe is versatile, flavorful, and not at all hard to prepare.
3.55 from 11 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Asian, Thai
Servings 4 servings
Calories 527 kcal
METHOD Stovetop
DIET Vegan


  • 1 package of ¼ inch wide rice noodles think linguine size
  • 4 cloves garlic chopped
  • 1 chili pepper, thai or red chili de-seeded and finely chopped
  • 1 cup of shallot or yellow onion sliced
  • 1 bunch of green onions chopped
  • 1 cup of mung bean sprouts (or cabbage, thinly sliced)
  • ½ cup of fresh basil chopped
  • ½ cup of fresh cilantro chopped
  • ½ cup of peanuts roasted and unsalted, chopped
  • 4 Tablespoons of soy sauce tamari, or coconut aminos (soy sauce substitute)
  • 2 Tablespoons of brown sugar (or agave)
  • 2 Tablespoons of ketchup or tamarind paste
  • 2 Tablespoons of fresh lime juice (about 1 lime)
  • ½ teaspoon of salt
  • 1 Tablespoon of sesame , peanut, or grape seed oil
  • 1 ripe avocado diced


  • 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 1 tablespoon 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.
  • 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.
  • 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!


  • Don't overcook the noodles. Rice noodles are more delicate than other types of noodles. Be sure to check the package and cook only until al dente. They will cook a bit more when added to the skillet.
  • Don't like spicy? Or if you have kids at the table, reduce the number of chilies and serve them up on the side at the table for those who want it spicy to add more.
  • Adding veggies? Make sure to cut them Into similar-sized pieces so they cook in about the same amount of time.
  • Store leftovers. In the refrigerator for up to three days. Vegetable pad thai shouldn't be frozen.


Calories: 527kcalCarbohydrates: 78gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 1489mgPotassium: 795mgFiber: 9gSugar: 15gVitamin A: 584IUVitamin C: 35mgCalcium: 90mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.



About Renee Press

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

View all posts by Renee Press

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating

BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals


Plantbased on a budget Logo
Share to...