Easy Vegetable Pad Thai Recipe – a Tasty Meatless Meal

Thinking of making a delicious and easy-to-prepare dinner? This Easy Vegetable Pad Thai might be what your taste buds are craving!

It’s a widely known stir fry recipe that is typically made with pork, chicken, or beef. Even without meat, I think you’ll enjoy this Veggie Pad Thai version.

If you want to experience making homemade Pad Thai instead of ordering from Thai restaurants, you can find the ingredients for this noodle dish at Asian grocery stores. If you don’t have one nearby your area, you can hit a local grocery store to check if other ingredients listed here are available. See my notes below for alternatives you can use.

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Did you know?

• A public cooking competition was held in the late 1930s by Thai Prime Minister Field Marshal Plaek Phibunsongkhram. He led and won this campaign to promote Thai nationalism and to declare a new national dish of Thailand. Pad Thai was crowned the winner of the cooking competition.
• This dish follows a Thai food tradition where a recipe calls all flavors: salty, sour, sweet, spicy, and bitter. 

Notes

• Although they aren’t used in this recipe, bean sprouts are commonly found in many Pad Thai recipes.  
• This recipe was tested with both white and brown rice noodles. They work equally well and require the same amount of time to prepare. The choice comes down to your personal preference. However, the brown variety offers more fiber and protein per serving. This may vary from one brand to another, however, so be sure to check the brand you are using if this is important to you. 
• Other alternatives you can use for this Pad Thai recipe are soy sauce, brown sugar, vegan fish sauce, chili paste and tamarind paste, tamarind puree, or tamarind concentrate.

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

Easy Vegetable Pad Thai Ingredients

• 8 oz. box rice noodles
• 1 T. sesame oil
• ½ medium shallot, finely chopped
• 3 large green onions, sliced, white and green parts separated
• 1 medium carrot, cut into matchsticks (as shown)
• 1 medium red pepper, sliced
• 2 large eggs, whisked
• ½ c. roasted peanuts, chopped and divided
• 3 T. cilantro leaves, chopped
• 2 large limes, cut into wedges
• Optional: Crushed red pepper flakes to taste

Sauce Ingredients

• 1/3 c. honey
• 3 T. fish sauce
• 2 T. tamari or coconut aminos
• 1 T. rice vinegar
• 2 T. fresh lime juice
• 2 T. peanut butter with no added sugar
• 1 T. garlic chili sauce 

Supplies Used

• Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet

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Cooking Directions for Vegetable Pad Thai

#1. Prepare rice noodles according to package instructions. Rinse under cold water and set aside.

#2. While waiting for the water to boil for the rice noodles, add the sauce ingredients to a small skillet set over medium-low heat. Keep stirring until the peanut butter is melted. Ensure your peanut sauce is heated by approximately 3-4 minutes. Remove from heat and place a small bowl then set it aside.

#3. Add the sesame oil to a large nonstick skillet and set over medium-high heat. Add the shallot, white part of the green onions, carrots, and red pepper. Cook, stirring frequently, until the vegetables are crisp-tender and develop some color, approximately 4-5 minutes.

#4. Push the vegetables to one side of the large skillet with a spatula. Add the egg mixture to the other side of the pan. Cook, stirring and chopping frequently with the spatula, until the eggs are cooked through and broken into very small pieces, approximately 4-5 minutes.

#5. Add the prepared rice noodles, one-third cup of chopped peanuts, and the warm sauce to the skillet and stir to combine.

#6. Transfer your Vegetable Pad Thai to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges and crushed red pepper flakes, if desired, on the side. Enjoy!

Come back and let me know how this Vegetable Pad Thai recipe turned out for you!

Meatless Recipes to Try Next Time

• Carrot Ginger Soup
• Roasted Cauliflower Steak
• Roasted Carrots with Curry
• Spinach and Broccoli Lasagna
• Cuban-Style Black Beans and Rice

Kitchen Gadgets To Make Cooking Easy

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Easy Vegetable Pad Thai Recipe

Lori

Thinking of making a delicious and easy-to-prepare dinner? This Easy Vegetable Pad Thai might be what your taste buds are craving!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 8 oz. box rice noodles
• 1 T. sesame oil
• 1/2 medium shallot , finely chopped
• 3 large green onions , sliced, white and green parts separated
• 1 medium carrot , cut into matchsticks (as shown)
• 1 medium red pepper , sliced
• 2 large eggs , whisked
• 1/2 c. roasted peanuts , chopped and divided
• 3 T. cilantro leaves , chopped
• 2 large limes , cut into wedges
• Crushed red pepper flakes to taste (Optional)

Sauce Ingredients

• 1/3 c. honey
• 3 T. fish sauce
• 2 T. tamari (or coconut aminos)
• 1 T. rice vinegar
• 2 T. fresh lime juice
• 2 T. peanut butter with no added sugar
• 1 T. garlic chili sauce

Instructions

 

• Prepare rice noodles according to package instructions. Rinse under cold water and set aside.
• While waiting for the water to boil for the rice noodles, add the sauce ingredients to a small skillet set over medium-low heat. Keep stirring until the peanut butter is melts. Make sure your peanut sauce is heated through by approximately 3-4 minutes. Remove from heat and place a small bowl then set it aside.
• Add the sesame oil to a large nonstick skillet and set over medium-high heat. Add the shallot, white part of the green onions, carrots, and red pepper. Cook, stirring frequently, until the vegetables are crisp tender and develop some color, approximately 4-5 minutes.
• Push the vegetables to one side of the large skillet with a spatula. Add the egg mixture to the other side of the pan. Cook, stirring and chopping frequently with the spatula, until the eggs are cooked through and broken into very small pieces, approximately 4-5 minutes.
• Add the prepared rice noodles, one-third cup chopped peanuts, and the warm sauce to the skillet and stir to combine.
• Transfer your Vegetable Pad Thai to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges and crushed red pepper flakes, if desired, on the side. Enjoy!

Notes

1. Although they aren’t used in this recipe, bean sprouts are commonly found in many Pad Thai recipes.
2. This recipe was tested with both white and brown rice noodles. They work equally well and require the same amount of time to prepare. The choice comes down to your personal preference. However, the brown variety offers more fiber and protein per serving. This may vary from one brand to another, however, so be sure to check the brand you are using if this is important to you.
3. Other alternatives you can use for this Pad Thai recipe are soy sauce, brown sugar, vegan fish sauce, chili paste and tamarind paste, tamarind puree, or tamarind concentrate.

Keyword Pasta