Bursting with vibrant Thai flavors, this is probably the easiest Vegan Pad Thai ever! Ready in less than 30 minutes, naturally gluten-free and easy to customize with your favorite veggies.

Simple things are often the best, and this veggie pad thai is the perfect example.

This recipe has lately become a family favorite here at home!

I absolutely love the fragrant fresh Thai flavours this simple dish brings out - I could never get tired of this awesome veggie-loaded Pad Thai!

This is an effortlessly easy recipe ready in less than 30 minutes, perfect if you're craving a light but tasty meal on a busy weeknight.

All you need is simple ingredients such as:

• rice noodles
• Asian-style veggies (red cabbage, sprouting broccoli (also called broccolini), baby corn, snow peas, spring onion, etc.)
• roasted peanuts
• red chili
• garlic
• fresh lime juice
• fresh cilantro
• homemade Thai dressing

Ingredients and Tips

I love to use Thai rice noodles whenever I can. They are easy to find in the Asian department of your local supermarket or in an Asian food-store.

They're also super quick to prepare, plus they're awesomely gluten-free. Alternatively, you can use your favorite noodles (soba noodles and even spaghetti would work).

Authentic Pad Thai calls for fish sauce, which I've obviously omitted it in this vegan version.

I don't find that skipping it compromises the final taste, but if you'd like to add a "fish" note, try adding a couple of drops of Vegan Worcestershire sauce.

Of course, if you don't follow a vegan diet feel free to add 2-3 tablespoon of fish sauce into the dressing mix.

The recipe calls for tamarind paste, but if can't find it, just skip it altogether.

If you don't have any dietary restrictions, you can use this vegan pad thai recipe as a base, then customize it with your favorite protein: eggs, chicken, turkey, prawns, fish all work wonderfully with this recipe.

Alternatively, to keep it vegan, you can add stir-fried extra firm tofu.

The same goes with the veggies, I often just throw in whatever vegetables I have left in the fridge.

Instructions

Whether you're a Thai food lover or just venturing for the first time into Asian recipes, it really doesn't get easier than this Vegan Pad Thai.

Overall it takes just about 20 minutes to make, and it comes together in just a few simple steps.

• Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside until needed.
• Heat the oil in a large wok over medium heat. Add in garlic and chili and stir fry for a few seconds then remove them and set aside until needed.
• Add in sprouting broccoli, snow peas, baby corn, carrots, and red cabbage and stir-fry for a few mins.
• In a small bowl, combine together soy sauce, tamarind, sugar, and red pepper flakes.
• Add the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry all ingredients for a couple of minutes.
• Squeeze the lime juice over the noodles, then sprinkle green onions, cilantro and roasted peanuts on top and serve.

More Asian-style Recipes

• Easy Salmon Pho (Vietnamese Noodle Soup)
• Vegan Thai Green Curry (Ready in Just 20 min!)
• Thai Red Fish Curry
• Asian Beef Salad

Did you make this recipe?

Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

Print SaveSaved!

5 from 2 votes

The Easiest Vegan Pad Thai

Cook ModePrevent your screen from going dark

The Easiest Vegan Pad Thai EVER! Ready in less than 30 minutes, naturally gluten-free and easy to customize with your favorite veggies!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main

Cuisine: thai

Serving: 4

Calories: 347kcal

Author: Andrea Soranidis

Ingredients

1x2x3x

• 200 g flat rice noodles
• 1 garlic clove, finely minced
• 1 red chilli, finely sliced
• 60 g snow peas
• 100 g sprouting broccoli
• 4 baby corns, roughly chopped
• 100 g red cabbage, finely chopped
• 1 large carrot, peeled and julienned
• 50 g dry roasted peanuts, roughly chopped
• juice of 1 lime
• 2 spring onions, finely chopped
• handful of fresh cilantro leaves, finely chopped

For the sauce:

• 60 ml gluten-free soy sauce or tamari, or fish sauce for non-vegan version
• 1 tablespoon tamarind paste , thinned with 2 teaspoon of water
• 2 tablespoon brown sugar
• a pinch of red pepper flakes

Instructions

• Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside in a colander.
• In a small bowl, combine together soy sauce,tamarind, sugar, and red pepper flakes.
• Heat a large wok over medium heat. Swirl a glug of olive oil in the pan,add in garlic and chilli and stir fry for a few seconds. Remove them from the pan and set aside.
• Add into the pan sprouting broccoli, snow peas, baby corn, carrots and red cabbage and stir-fry for a 3-4 minutes.
• Stir in the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry for 1-2 minutes, then remove from the pan.
• Squeeze the juice of a lime over the noodles, then sprinkle the spring onion, cilantro and roasted peanuts on top and serve.
• Store in an airtight container in the fridge for up to 2 days.

Notes

You can substitute tamarind paste with the juice of ½ lime.

You can substitute soy sauce with tamari sauce

Make sure you do not over cook the rice noodles, otherwise, they'll become very soggy.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

Calories: 347kcal | Carbohydrates: 64g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 1044mg | Potassium: 375mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3632IU | Vitamin C: 65mg | Calcium: 71mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in March 2017 and updated with more info.