Vegan Pad Thai is a healthier, plant-based version of a traditional Pad Thai recipe. This vegan Pad Thai recipe is savory and delicious. It is full of vegetables and tossed in a tasty peanut sauce.
Recently, I posted my Zoodle Pad Thai Recipe, which I often cook in the summer when zucchini grows like crazy in our garden. One of my friends, who isn't a zucchini fan, asked me for a low-fat pad Thai recipe using rice noodles. I love vegan Asian food, so I happily complied. This Vegan pad Thai recipe is easy to make, and healthier than any traditional pad Thai recipe.
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One of my favorite Thai restaurants, Malee Thai, has a vegan menu and makes some of the best Thai food I've ever eaten. But, like most restaurants, they use a lot of oil. Therefore, I try to recreate my favorite dishes healthier at home.
So, let's make vegan pad thai that is not healthy but easy to make.
Vegan Pad Thai Ingredients
First, consider the vegetables you love. Although any vegetables work well, I chose some vegetables in my refrigerator.
- Green Onions:
- Baby Bell Peppers:
- Carrots:
- White Onion:
- Broccoli:
- Watermelon Radish:
- Garlic:
Optional Additional Ingredients
- Mushrooms
- Snow Peas
- Bean Sprouts
- Bok Choy
Garnishes (Optional)
- Tofu
- Limes
- Peanuts
- Red Pepper Flakes
- Cilantro
- Sesame Seeds
How to Prepare Rice Noodles
- Choose any rice noodles.
- Most rice noodle directions provide two options: soaked in hot water or boiled.
- I chose this method since soaking the rice noodles is a simple process. But either way works well for this recipe.
- But, make sure, regardless of noodle preparation, not to overcook or over-soak the noodles.
- Because the noodles are stir-fried in the last step of cooking the vegan pad Thai recipe, the noodles cook additionally in the wok or large skillet.
- Once cooked, rinse the noodles and set aside until rewarming in the wok with the sauce.
- Do not, however, make the rice noodles too far in advance because the noodles will stick together.
Vegan Pad Thai Sauce Ingredients
There are two possible sauces for this recipe; one is nut-free, while the other contains peanuts.
Traditional Oil-free, Nut-free, Gluten-Free Sauce
- Vegetable Broth: I prefer low-sodium vegetable broth.
- Tamari (Gluten-free option): Tamari is a gluten-free option for soy sauce. Or you can use liquid aminos.
- Chili Sauce: I like a hot chili sauce like Sriracha; however, if you don;t like spicy, choose a sweet chili sauce.
- Maple Syrup: Maple syrup supplies natural sweeteners for the sauce.
- Tamarind Paste: Tamarind Paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. While some cuisines use tamarind paste to make desserts and even candy, Thai cooking uses it mostly in savory dishes.If a recipe calls for two tablespoons of tamarind paste, use an equal amount of an acid, like vinegar or lime juice, plus brown sugar. The lime juice mimics the sour taste of tamarind paste and the brown sugar mimics the sweetness.
Vegan Pad Thai Peanut Sauce
- Homemade Peanut Butter, Almond Butter (or peanut butter of choice), PBFit, or PB2: Any option works well with the sauce.
- Lime Juice: I prefer fresh lime juice when making sauce; bottled juice works in a pinch.
- Low Sodium Soy Sauce or Tamari: Soy sauce gives the sauce its umami flavor.
- Pure Maple Syrup: Maple syrup gives the sauce natural sweetness.
- Ginger Root: Fresh ginger root is best when available. If using powder, use half the amount in the recipe.
- Red Pepper Flakes: Red pepper flakes give the sauce a little heat; however, if you don't like spicy, skip this ingredient or reduce the amount used.
- Water: Water acts as an emulsifier.
- Rice Vinegar: Rice vinegar gives the sauce acidity.
How to Make Vegan Pad Thai
- Whenever I stir fry vegetables in a wok or large skillet, I suggest stir-frying the vegetables dry in the pan over medium-high heat and using a little vegetable broth to prevent sticking.
- I never add a sauce because it makes the vegetables soggy.
- Not only do the vegetables remain al dente, but they taste better without any sauce.
- Adding sauce after cooking, however, enhances the flavor of the vegetables without compromising their taste.
- Also, I suggest cooking the vegetables for only a few minutes to avoid overcooking them. Vegetables like broccoli and carrots require a longer cooking time.
- Then, I add the other vegetables to cook enough to heat through.
- Next, I add cooked tofu (if using), toss, and remove it from the pan.
- Using the same pan, I suggest adding the rinsed noodles, tossing them in the hot pan with the sauce, and coating the noodles.
- Now, I add the cooked vegetables and tofu and drizzle with some remaining sauce.
Recipe FAQs
Traditionally, Pad Thai is rice noodles stir-fried with tofu, eggs, and a sauce made with tamarind paste, fish sauce, dried shrimp, garlic, chiles, and sugar and fish sauce. Vegan Pad Thai Recipe is a vegan version, which uses other ingredients to make it healthier and plant-based.
Pad Thai is traditionally high in fat, with a serving size having more than 17 grams of fat. To make pad Thai healthy, avoid the oil and egg, make a lower-fat peanut sauce, and add some fresh stir-fried vegetables.
One serving of rice noodles contains 190 calories. Rice noodles are not made with flour; therefore, they are gluten-free. Also, rice noodles, although traditionally used in Asian dishes, work well for any pasta alternative.
Tips
- Preparing either sauce in advance saves time when preparing vegan Pad Thai.
- Do not add sauce while stir-frying vegetables to avoid soggy vegetables
- For a lower-fat recipe, choose the nut-free sauce recipe.
- Cook tofu in advance and reheat with the vegetables as a time saver.
For a quick and easy meal, try this vegan Pad Thai recipe. It is simply delicious.
More Asian Inspired Vegan Recipes
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📖 Recipe
Vegan Pad Thai
Ingredients
Vegan Pad Thai
- 16 ounces rice noodles
- 2 bunches green onions scallions, chopped, divided
- 6 baby bell peppers or red bell pepper, cut into rings of similar slices
- 2 large carrots cut thin or shaved
- 1 small white onion cut into slivers
- 1 head broccoli cut into flroets
- 1 watermelon radish sliced and cut into quarters
- 2 cloves fresh garlic minced
Other Ingredients (Optional)
- 14 ounces extra firm tofu pressed and cut into cubes (marinated in 2 Tablespoons soy sauce or Tamari and 2 teaspoons rice vinegar) air-fried, baked, grilled or cooked in a skillet.
- 2 limes quartered into wedges or served on the side
- ¼ cup peanuts sprinkled on top when serving
- Sprinkle red pepper flakes to taste
- 1 cup cilantro chopped
- Sprinkle sesame seeds
Nut-free Gluten-frree Sauce Option
- ¼ cup vegetable broth
- 1 Tablespoon tamari Gluten-free option
- ½ teaspoon chili sauce
- ½ inch fresh ginger grated
- 2 Tablespoons maple syrup or date syrup
- 2 Tablespoons tamarind paste
Peanut Sauce option
- ½ cup homemade peanut butter or almond butter or peanut butter of choice or 12 Tablespoons PBFit or PB2 + 1 ½ cups water mixed
- 2 Tablespoons lime juice
- 2 Tablespoons low sodium soy sauce or tamari
- 2 Tablespoons pure maple syrup or agave nectar
- 2 teaspoons fresh ginger root grated
- 1 teaspoon red pepper flakes
- 3 Tablespoons water
- 3 Tablespoons rice vinegar
Instructions
Tofu (optional)
- Press the tofu if using firm tofu; If using extra firm or sprouted tofu, skip pressing.
- Place tofu pieces in a refrigerator safe cotainer and marinate with soy sauce (Tamari) and rice vinegarr overnight.
- Cook the tofu in the oven, skillet, grill, or air fryer.
- Once cooked, return to a container with excess marinade for additional flavor.
- Cover and place in the refrigerator until ready to cook the pad Thai.
- Choose a preferred sauce (only one)
- Place all ingredients in a high-speed blender and blend until smooth.
- If making in advance, cover and place in the refrigerator until ready to use.
Prepare the Rice Noodles
- Prepare the rice noodles following the package instructions.
- Drain noodles in a colander and rinse with water.
- Set aside.
Vegetables/Noodles
- Cut up chosen vegetables into similar sizes.
- Preheat a wok or large skillet to medium-high heat.
- Add garlic, ginger, half the green onions, and white onion
- Toss with a wooden spoon/spatula while cooking until the onion mixture is translucent and fragrant.
- Now, add the tofu )if using the broccoli florets and radishes; cook for 2 minutes.
- Then add the remaining vegetables and cook for another 2 minutes.
- Remove from heat and transfer vegetables into a bowl
- Add the drained noodles to the hot wok/skillet.
- Add 2/4 of the sauce and toss until the noodles are heated (2 minutes)
- Add sauced noodles to individual plates or a large platter.
- Top with vegetable/tofu (if using) and optional garnishes: reserved green onions, cilantro, peanuts, and sesame seeds.
- Drizzle with additional sauce.
Notes
-
- Preparing either sauce in advance saves time when preparing vegan pad Thai.
-
- Do not add sauce while stir-frying vegetables to avoid soggy vegetables
-
- For a lower-fat recipe, choose the nut-free sauce recipe
-
- Cook tofu in advance and reheat with the vegetables as a time saver.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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