Vegan Pad Thai Recipe

Fresh veggies, a tasty sauce and comforting noodles make this Vegan Pad Thai a treat any day of the week!

Fresh veggies, a tasty sauce and comforting noodles make this Vegan Pad Thai a treat any day of the week!

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I first published this recipe back as a Meatless Monday feature back in 2015, and it is still a family favourite. With a mild but flavourful sauce, fresh, lightly cooked, nutrient filled veggies, and protein packed peanuts, my Vegan Pad Thai can fit easily into your healthy eating plan.

To make the recipe gluten free, use your favourite gluten free noodles and replace the soy sauce with tamari or coconut aminos.

Vegan Pad Thai

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Vegan Pad Thai is quick and easy to put together, and is particularly good for those warm summer nights when you don’t want to be spending ages in a hot kitchen. It’s also perfect for Meatless Monday!

Vegan Pad Thai for Meatless Monday

Meatless Monday is about more than just going without meat one day a week. It’s about the practice of being mindful that every meal we eat is important, and that  cutting back on meat and fish can help us to achieve a healthier world, a healthier body – and a healthier budget!
Eating vegetarian or vegan food isn’t about leaving something out or missing something, it’s about enjoying really delicious food that is good for you too, like this yummy Vegan Pad Thai Recipe.

Looking for more Delicious Vegetarian Recipes?

Vegan Pad Thai Recipe

Vegan Pad Thai
My Vegan Pad Thai recipe was inspired by a recipe in a grocery store leaflet, from Waitrose. They shared a vegan pad Thai recipe that sounded delicious but there were things about it I just wasn’t sure of – among which was the inclusion of bean sprouts. I wondered if I could tweak the recipe to make an homage to a Pad Thai, that while not strictly authentic, was authentically delicious. I also wanted to explore a gluten free option.

The recipes came together quickly and I was seriously pleased with the results. Packed full of veggies and studded with deliciously crunchy peanuts, my Vegan Pad Thai was a real hit with my family. Seriously quick and easy to prepare, it has become a favourite meal in our house any day of the week!

5.0 from 7 reviews
Vegan Pad Thai
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 2 tablespoons mild olive oil or other flavourless oil
  • ¼ cup crunchy organic peanut butter
  • ¼ cup boiling water
  • 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
  • 2 tablespoons soy sauce (light if you are watching your salt or tamari or coconut aminos for a gluten free option)
  • 2 tablespoons light brown sugar, packed
  • 7 ounces dried medium rice noodles, or gluten free noodles of your choice
  • 1 green cabbage, finely shredded (I like to use pointed or 'sweetheart' cabbage)
  • 1 red pepper, finely sliced
  • 4 medium carrots, finely grated
  • ½ cup peanuts, finely chopped, divided
Instructions
  1. Bring a large pot of water to the boil.
  2. Heat the 2 tablespoons of oil in a large frying pan or wok over medium heat. Don't leave the pan unattended while the oil heats up.
  3. Meanwhile, mix the boiling water and the peanut butter together.
  4. Add the lime juice, soy sauce and sugar and blend thoroughly.
  5. Set aside.
  6. Add the noodles to the boiling water, separating them with a fork.
  7. Put the lid on the pan and remove from the heat. Leave the noodles to soak.
  8. Stir fry the cabbage, red pepper and carrots in the hot oil in the frying pan for about five minutes or until tender crisp.
  9. Drain the noodles thoroughly and add to the pan.
  10. Using two forks, separate the noodles and mix them through the vegetables thoroughly. Try not to break up the noodles.
  11. Add the sauce and half the chopped peanuts and warm through.
  12. Serve the Pad Thai in warmed bowls with the remaining peanuts scattered over top for garnish.

More Vegetarian and Vegan Recipes

Parsnip Topped Vegetable Pot Pies

Pasta alla Norma with a Twist

Red Pepper Crostini

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Article by April Harris

April has written 1262 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. Wow! Finally, a wonderful vegan recipe for Pad Thai! I’ve been a vegan for almost seven years and am always looking for yummy alternatives to meat and dairy. Thanks so much for sharing!

  2. Wow, I never really considered the environmental impact of eating lots of meat. Thanks so much for enlightening me 🙂 This recipe sounds really delicious! Looking forward to giving it a go, Thai is my favorite!

  3. I am trying to find more vegan meals my hubbie will like and I think I hit the jackpot with this one!

  4. I love the Meatless Monday movement! This dish looks scrumptious and I love the addition of cabbage!

  5. I love pad thai! Every few weeks I eat the “vegetarian pad thai” at a restaurant near work, but I have wondered whether or not they use fish sauce. Theirs may or may not contain bean sprouts–it varies depending on what’s in season–I’m okay with bean sprouts but don’t miss them when they aren’t there. Other vegetables they include that you might consider are mushrooms, bok choy, broccoli, and water chestnuts. They also include a few strips of baked marinated tofu, which is delicious and adds protein.

    I’ve saved your recipe to Pocket and plan to try it someday!

  6. Hi April! I’ve never done Meatless Monday, but I can completely understand and see your reasoning behind it. It’s pretty shocking when you think about the consumption of a whole family and the effects on the environment. While I’ll probably never give up fish, I could see giving up meat one day. I need to read more books about it to make my own educated choice. Nonetheless, thanks for sharing this yummy recipe!

  7. April, I feel the same way. I’ve been vegetarian in the past and even vegan for a shorter time, but my husband does not thrive without some meat in his diet and I grew tired of preparing two different meals. So I buy organic, grassfed/pastured meat and poultry that has been humanely and ethically raised. And serve smaller portions. It is better for us and better for the planet. Can’t wait to try your pad thai!

  8. We used to do a meatless meal once or twice a week (not Monday…just whatever day fit best in our schedules lol). For some reason, I’ve gotten out practice. And noticed an increase in the weekly grocery bill as well. I’m pinning your pad thai to my meatless board…slowly collecting some new meatless dishes so I can start back up. Thanks for sharing, April.

    • I agree, Michelle, fitting a meatless day into your schedule is the best idea. It doesn’t have to be Monday 🙂 I’m glad you are planning to start again & I hope you enjoy the Pad Thai 🙂

  9. I notice that Thai dishes usually calls for peanuts. We have a peanut allergy, so how would this dish taste without the peanuts?

    Thank you for sharing at #InspireMeMondays !

    • Hi Brandi! I think the dish would be delicious with or without peanuts. Do you have an allergy to all nuts? I’m wondering about the dressing as the peanut butter is a fairly big part of it. If you are not allergic to other nuts you could definitely replace the peanut butter with another nut butter in the dressing. However if you are allergic to nuts in general, I wonder if something like hummous or tahini might be a good replacement for the peanut butter element in the dressing. I would love to hear how you get on with the recipe. Please let me know! x

  10. This sounds really great! I am going to give this a try with gluten free noodles. Thanks for linking up with us in the #Bestoftheblogosphere! Hope to see you again this week!

  11. April, I deeply admire your passion for meatless meals, and definitely agree with your reasons behind them! Your Vegan Pad Thai looks wonderful- thank you for sharing it with us at Treasure Box Tuesday! Pinning~

  12. Wanted to let you know I made this last week for a vegan friend who loves Thai food. It was a big hit all around!

  13. Ok, no doubt this is what I want for tomorrow!!
    I looooooooooove pad-thai – the veggie version, and I’d definitely ask my housekeeper to make it for us for tomorrow (I admit, I don’t cook myself…..)
    Thanks for this recipe!! 🙂

  14. Hi April… My sister is looking for a vegetarian Pad Thai recipe and yours looks perfect! I love your vegetarian meals…they always look so colorful, healthy and easy to make!

  15. Thank you for linking up at LET’S GET REAL WEEKLY LINK PARTY. Your post has been pinned to our board, tweeted and yummed.

  16. This looks yummy but I am allergic to peanuts. I wonder if I could use almond butter? Thanks for sharing on Let’s Get Real Friday Link Party.

    • I’m sure almond butter would work really well, Karen, and it would add a lovely flavour too. You could garnish with flaked or chopped almonds as well. Please let me know how it goes when you try it!

  17. I am featuring your recipe as part of my feature section in this week’s Let’s Get Real Weekly Link Party.

  18. Oh my goodness this Pad Thai looks so yummy!! Just wanted to pop by and check out the recipe – this looks perfect for Friday night dinner, yum!!

  19. Love your thoughts on eating less meat to use less energy and contribute to a healthier world and environment. I’m definitely going to take the quiz Every Meal Counts, I’ curious to learn about the energy I use and where I can make adjustments. I also like that your recipe doesn’t use fish sauce (I don’t like it very much), so I’ll absolutely be pinning this for later!

  20. Pad Thai is one of my favorites. I just love the flavors and the noodles. Your recipe looks delicious

  21. Whoo this does look tasty. I could just try some right now 🙂 Thanks for sharing at Creative Mondays.

  22. I love pad Thai and this looks strllar

  23. April, I love your Vegan Pad Thai and have shared it with family and friends. So easy and healthy!

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