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.
1packageof ¼ inch wide rice noodlesthink linguine size
1chili pepper, thai or red chilide-seeded and finely chopped
1cupof shallot or yellow onionsliced
1bunchof green onionschopped
1cupof mung bean sprouts (or cabbage, thinly sliced)
½cupof fresh basilchopped
½cupof fresh cilantrochopped
½cupof peanutsroasted and unsalted, chopped
4Tablespoonsof soy saucetamari, or coconut aminos (soy sauce substitute)
2Tablespoonsof brown sugar (or agave)
2Tablespoonsof ketchupor tamarind paste
2Tablespoonsof fresh lime juice (about 1 lime)
1Tablespoonof sesame, peanut, or grape seed oil
1 ripe avocadodiced
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.
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.
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