Vegan Vegetable Pad Thai
If you're looking for a simple vegan pad Thai recipe you can easily make at home, look no further. This vegetable pad Thai is versatile, flavorful, and easy to prepare in just 30 minutes. Skip the takeout and save money with hearty & healthy noodles!
Servings: 4 servings
Calories: 705kcal
Ingredients
- 1 (1-pound / 454 g) package ¼-inch wide rice noodles
- 4 Tablespoons (60 ml) soy sauce tamari, or coconut aminos
- 2 Tablespoons (28 g) brown sugar or agave
- 2 Tablespoons (30 ml) fresh lime juice about 1 lime
- 2 Tablespoons (30 ml) ketchup or tamarind paste
- 1 Tablespoon (15 ml) sesame, peanut, or grape seed oil
- 1 cup (160 g) shallot or yellow onion sliced
- 4 garlic cloves chopped
- 1 hot chili pepper, Thai or red chili de-seeded and finely chopped
- 1 cup (104 g) mung bean sprouts or thinly sliced cabbage
- 1 bunch green onions chopped
- ½ teaspoon (3 g) salt
- ½ cup (8 g) fresh cilantro chopped
- ½ cup (12 g) fresh basil chopped
- ½ cup (73 g) peanuts roasted and unsalted, chopped
- 1 ripe avocado sliced
Instructions
- Bring a medium pot of water to a boil.
- Cook the rice noodles until just al dente.
- Drain and rinse the noodles, then toss them with a teaspoon of oil, if desired, so they don't stick together. You can start the next steps while the noodles cook.
- In a small bowl, whisk together the soy sauce, brown sugar, lime juice, and ketchup. Set aside.
- Heat the oil in a skillet over medium heat (or skip the oil, if you prefer).
- Add the shallot or onion, garlic, and chili pepper and sauté for 3 to 4 minutes, until lightly browned.
- Add the mung bean sprouts, green onions, and half of the sauce. Toss well and cook for 1 minute more.
- Transfer the vegetables to a large bowl and set aside.
- Add the cooked rice noodles to the same skillet with the remaining sauce, salt, cilantro, and basil, and mix well.
- Add the noodles to the bowl of vegetables and toss them together.
- Add the peanuts to the skillet and toast them over medium heat for 2 to 3 minutes, until golden.
- Sprinkle the peanuts over the noodles, then top with sliced avocado and more basil and cilantro, if desired.
- Serve with extra lime juice or lime wedges.
Notes
- Use more or less chili pepper, depending on how spicy you like your vegan pad Thai.
- For tofu pad Thai, add marinated tofu or fried tofu at the end.
- Add more veggies, depending on what you have on hand or what's in season. Broccoli, kale, bok choy, cabbage, carrots, and mushrooms all work. Slice them thinly and sauté them when you add the bean sprouts.
- Swap the peanuts for toasted sesame seeds or toasted cashews.
- To make it oil-free, leave out the oil or sauté the veggies in vegetable broth instead.
Nutrition
Calories: 705kcal | Carbohydrates: 119g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1260mg | Potassium: 747mg | Fiber: 9g | Sugar: 14g | Vitamin A: 510IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 3mg
