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Vegan Pad Thai Recipe

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4.3 from 25 reviews

A vibrant and flavorful Vegan Pad Thai recipe ready in just 30 minutes. This stir-fried noodle dish features rice noodles tossed with a tangy, savory sauce, crisp vegetables, and crunchy peanuts, making it a perfect plant-based meal for any day of the week.

Ingredients

Pad Thai Noodles and Sauce

  • 1 8 ounce bag of rice noodles
  • ¼ cup of veggie broth
  • ¼ cup of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of toasted sesame oil
  • 1 lime (juiced, about 1 tablespoon)
  • 1 teaspoon of minced garlic
  • 1 teaspoon of grated ginger
  • 1 teaspoon of cornstarch

Vegetables and Garnishes

  • 1 tablespoon of olive oil
  • 2 carrots (julienned or in matchsticks)
  • 1 red bell pepper (julienned or in matchsticks)
  • 2 green onions (thinly sliced)
  • 1 cup of bean sprouts (optional)
  • 1 cup of snow peas
  • ¼ cup of peanuts (chopped)
  • Lime wedges (for serving)
  • Fresh parsley or cilantro (optional, for garnish)

Instructions

  1. Cook the rice noodles: Bring a large pot of water to a boil and add the rice noodles. Cook according to the package directions, usually about 5 minutes, until tender. Drain and rinse the noodles under cold water to stop the cooking process and prevent sticking.
  2. Prepare the sauce: In a small bowl, whisk together the vegetable broth, soy sauce, brown sugar, toasted sesame oil, lime juice, minced garlic, grated ginger, and cornstarch. Set this sauce mixture aside for later.
  3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the julienned carrots and red bell pepper, cooking for 5-7 minutes until the vegetables soften and begin to caramelize, enhancing their natural sweetness.
  4. Cook the sauce: Remove the cooked vegetables from the skillet and place them in a bowl. Pour the prepared sauce into the skillet and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
  5. Combine noodles and vegetables: Return the cooked vegetables to the skillet and add the noodles, green onions, bean sprouts (if using), and snow peas. Toss everything together and cook for another 1-2 minutes until the vegetables are warmed through and well coated with the sauce.
  6. Garnish and serve: Remove from heat and garnish with chopped peanuts, lime wedges, and fresh parsley or cilantro if desired. Serve immediately for a delicious, fresh vegan meal.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Notes

  • For extra protein, consider adding tofu or tempeh cubes sautéed separately.
  • Adjust the lime juice and soy sauce to taste depending on your preference for tanginess and saltiness.
  • If you like it spicy, add chili flakes or sliced fresh chili peppers during the vegetable sauté step.
  • To make the dish gluten-free, ensure the soy sauce is gluten-free or use tamari instead.
  • Bean sprouts are optional but add a nice crunch and freshness to the dish.

Find it online: https://justsosavory.com/vegan-pad-thai-recipe/