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.
4Tablespoonsof soy saucetamari, or coconut aminos (soy sauce substitute)
2Tablespoonsof brown sugar (or agave)
2Tablespoonsof fresh lime juice (about 1 lime)
2Tablespoonsof ketchup or tamarind paste
1Tablespoonof sesame, peanut, or grape seed oil
1cupof shallot or yellow onionsliced
4cloves garlicchopped
1hot chili pepper, Thai or red chilide-seeded and finely chopped
1cupof mung bean sprouts (or cabbage, thinly sliced)
1bunchof green onionschopped
½ teaspoonof salt
½ cupof fresh cilantrochopped
½ cupof fresh basilchopped
½cupof peanutsroasted and unsalted, chopped
1 ripe avocadosliced
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 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.
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.
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.