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Here youâ€™ll find a delicious vegan Pad Thai recipe that youâ€™ll love! Itâ€™s filling, full of vegetables, and so satisfying. Pad Thai is a spicy noodle stir-fry dish that comes from Thailand.
Table of Contents
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Why make this recipe?
- Simple Ingredients – The ingredients in this dish are everyday ingredients, so you won’t have to go to any specialty stores for them.
- Filling – This dish is super filling. The peanut butter adds a little protein and the noodles also make it filling.
- Satisfying – I always feel so satisfied after eating this meal and never feel like I need a snack or dessert after.
- Peanut butter – The brand you use can change how the dish tastes. My favorite to use is Adam’s no-stir natural creamy peanut butter. It melts really well when you add the sauce to the pan over heat.
- Rice noodles – I use Thai Kitchen Stir-Fry Noodles. We like the thickness of them and they’re easy to cook. They’re also gluten-free.
- Carrots – My favorite way to cook with carrots is to buy the big ones and make thin slices. You can buy pre-sliced carrot chips to save time though.
- Sriracha – Adjust the amount of sriracha sauce by adding more or less to make the spice level perfect for you.
Step by step instructions
Step 1 – Cook the rice noodles according to the package directions.
Step 2 – While the noodles are cooking, chop the garlic, scallions, carrots, and broccoli, and grate the ginger.
Step 3 – Add olive oil, garlic, scallions, carrots, broccoli, and ginger to a pan over medium heat.
Step 4 – In a separate, small bowl whisk together water, brown sugar, peanut butter, soy sauce, sriracha, and Â¼ tbsp lime juice.
Step 5 – When the veggies are soft and the noodles are cooked, add the noodles and sauce mixture to the pan with the veggies.
Step 6 – Mix everything and cook the dish until the sauce has mostly soaked intp the noodles and veggies.
Step 7 – Serve with crushed peanuts and lime juice on top.
Tips and tricks
- Strain the noodles a little before they’re completely soft. They’ll keep cooking in the sauce when you add them to the rest of the ingredients.
- Keep your pan over medium heat. If it gets lowered, it will take a while for the sauce to soak in.
Popular Pad Thai Questions
It is typically sweet and tangy, with a little bit of spice. Sriracha is usually the ingredient that makes it spicy. If you don’t want it to be too spicy, either take it out or add a little.
No. The sauce usually contains fish sauce and Pad Thai is often served with eggs and chicken. You can make it vegan by omitting these ingredients.
Yes, the ones used in this recipe from Thai Kitchen only contain rice and water. There is no gluten in the noodles whatsoever.
Homemade Vegan Pad Thai Recipe
- 8 oz rice noodles
- 1 tbsp extra virgin olive oil
- 3 cloves garlic
- 3 tsp grated ginger
- 2 scallions
- 1 cup carrots
- 1 cup broccoli
- 1/2 cup water
- 1/4 cup brown sugar
- 1.5 tbsp peanut butter
- 3.5 tbsp soy sauce
- 1/4 tbsp Sriracha
- 1 lime
- 1.5 tbsp crushed peanuts
- Cook the rice noodles as directed on package
- While the noodles are cooking, chop the garlic, scallions, carrots, and broccoli, and grate the ginger
- Add olive oil, garlic, scallions, carrots, broccoli, and ginger to a pan over medium heat
- In a separate bowl whisk together water, brown sugar, peanut butter, soy sauce, sriracha, and 1/4 tbsp lime juice
- When the veggies are soft and the noodles are cooked, add the noodles and sauce mixture to the pan with the veggies
- Mix and cook until the sauce has soaked in
- Serve with crushed peanuts and lime juice on top
- Strain noodles when they are almost soft, but not completely soft because they will keep cooking in the sauce.
- Use a creamy peanut butter instead of a crunchy one to keep the sauce smooth.
- Adjust the amount of Sriracha depending on how spicy you like the dish to be.