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: 440kcal
Ingredients
- 1 (1-pound) package of ¼-inch wide rice noodles
- 4 Tablespoons of soy sauce tamari, or coconut aminos (soy sauce substitute)
- 2 Tablespoons of brown sugar (or agave)
- 2 Tablespoons of fresh lime juice (about 1 lime)
- 2 Tablespoons of ketchup or tamarind paste
- 1 Tablespoon of sesame, peanut, or grape seed oil
- 1 cup of shallot or yellow onion sliced
- 4 cloves garlic chopped
- 1 hot chili pepper, Thai or red chili de-seeded and finely chopped
- 1 cup of mung bean sprouts (or cabbage, thinly sliced)
- 1 bunch of green onions chopped
- ½ teaspoon of salt
- ½ cup of fresh cilantro chopped
- ½ cup of fresh basil chopped
- ½ cup of peanuts roasted and unsalted, chopped
- 1 ripe avocado sliced
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
- Change the spiciness. Use more or less chili pepper depending on how spicy you like your vegan pad Thai!
- Tofu pad Thai. Marinated tofu or fried tofu works great to add on at the end!
- Add some veggies. Change them up depending on what you have on hand or what's in season. Broccoli, kale, bok choy, cabbage, carrots, and mushrooms all make excellent additions. Simply slice thinly and saute them when you add the bean sprouts.
- Swap the peanuts. Toasted sesame seeds or toasted cashews are some alternatives.
- Oil-free. Simply leave it out or saute the veggies in vegetable broth instead.
Nutrition
Calories: 440kcal | Carbohydrates: 58g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1406mg | Potassium: 747mg | Fiber: 9g | Sugar: 14g | Vitamin A: 510IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 3mg
