Avocado Basil Pad Thai

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.

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

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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

Ingredients

  

1x2x3x

• ▢ 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

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 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!

Notes

• 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.

Nutrition

Calories: 527kcalCarbohydrates: 78gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 1489mgPotassium: 795mgFiber: 9gSugar: 15gVitamin A: 584IUVitamin C: 35mgCalcium: 90mgIron: 3mg

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