Easy Vegan Pad Thai Recipe made with quick ingredients. This healthy vegan pad Thai recipe takes less than 45 min to make. I like to make this on busy weeknights!

I discovered Pad Thai at a tiny hole in the wall restaurant in lower Manhattan!

This place was tiny, but, they made a MEAN vegan pad Thai.  I made special trips to that place which was completely out of my way (I lived on the Jersey shores), just to get this Pad Thai

That’s how good their Pad Thai recipe!

Overhead view of a white plate with cooked rice noodles, bell pepper and broccoli in Pad Thai. Peanuts serve as garnish - Pad Thai Recipes

Now, I live in Florida and going to visit this restaurant is impossible!

So, I make it at home!  Its not nearly as good as the restaurant’s recipe, but, it hits the spot.  I love the broccoli in this recipe which I normally don’t see anywhere else

The fresh broccoli is the best part of this recipe, so, don’t skimp out on it.

P/S: if you like quick Asian dinner recipes, you must try my easy Lo Mein recipe

Incidentally, I have heard this recipe being referred to as Padthay.  How do you refer to it?

Overhead and closeup view of cooked rice noodles, bell pepper and broccoli in Pad Thai. Peanuts serve as garnish - Pad Thai Recipes

Tips for making vegan pad Thai

– I chose to go with only 2 veggies because I wanted to keep it a quick and simple dinner recipe.  If you have more time, add more veggies like snap peas, shredded carrots, cabbage and any other veggies you have in your fridge.  Cook those veggies along with the broccoli and bell pepper

– For the pad Thai noodles, I kept it simple too.  I went with the traditional (affiliate link) stir fry rice noodles because they are so very easy to make.  All you do is put them in hot water and you have instant noodles.

– Since it is a very peanut centric recipe, I thought I would add some sriracha to accentuate the flavors of the pad Thai.  Boy, was that a good decision! This meal has a nutty and spicy flavor.  If you don’t like the spice, just add some apple cider vinegar

– Cut veggies as small as you can.  The bell peppers should have been even thinner than what I made,  It really gives the Pad Thai an even texture.

– If possible, make the pad Thai sauce first and set it aside

Making The Vegan Pad Thai Sauce

1) In a small pan, add 3 Tbsp of soy sauce and heat at very low heat

1 Tbsp measuring spoon filled with soy sauce over a stir fry pan - Vegan Pad Thai Recipe

2) Add 1 Tbsp of sriracha sauce and mix well

1 Tbsp measuring spoon filled with sriracha sauce over a stir fry pan - Vegan Pad Thai Recipe

3) Add a 1/4 tsp of finely chopped ginger

1 Tbsp measuring spoon filled with chopped garlic over a stir fry pan - Vegan Pad Thai Recipe

4) Add 1/2 tsp of peanut butter (not pictured) and 2 tsp of brown sugar.

1 Tbsp measuring spoon filled with brown sugar over a stir fry pan - Vegan Pad Thai Recipe

5) Add 3/4 cup of water (not pictured) and mix well.  Remove from heat and set aside

Making The Vegan Pad Thai Recipe

1) Chop 1 broccoli crown to make about 2 cups of finely chopped broccoli.  Chop half of a red pepper finely

Overhead view of chopped broccoli and Julienne red bell peppers on a chopping board - Vegan Pad Thai Recipe

2) Bring 3 cups of water to a boil

Overhead view of boiling water with the dry rice noodles on the side - Vegan Pad Thai Recipe

3) While the water is boiling, add 3 Tbsp of peanut oil or sesame oil to a pan.  Heat for 30 seconds

1 Tbsp measuring spoon filled with oil over a stir fry pan - Vegan Pad Thai Recipe

4) Add the broccoli and red peppers to the pan and stir

Overhead view of broccoli and red bell peppers cooking in a frying pan - Vegan Pad Thai Recipe

5) Add 1/4 tsp of salt to the pan and stir gently

Overhead view of a 1/4 tsp measuring spoon over the broccoli and bell peppers - Vegan Pad Thai Recipe

6) Add 1 Tbsp of soy sauce to the pan and stir gently.  Cook until the broccoli is tender and then turn of the heat.  Set aside

Overhead view of 1 tsp measuring spoon above the broccoli - Vegan Pad Thai Recipe

7) The water should be boiling now, so, remove from the heat and add the stir fry noodles to it.  Don’t leave them in the water for more than 8 minutes.

Rice Noodles inside the hot water - Vegan Pad Thai Recipe

8) Drain the noodles and put them in the same pan that you drained them.

Cooked and drained stir fry rice noodles in the pan - Vegan Pad Thai Recipe

9) Add the broccoli and red peppers

Cooked veggies added to the cooked rice noodles in the pan - Vegan Pad Thai Recipe

10) Add the sauce and mix well.  Top with 1/4 cup of roughly chopped peanuts (unsalted)

Printable Vegan Pad Thai Recipe

Overhead view of a white plate with cooked rice noodles, bell pepper and broccoli in Pad Thai. Peanuts serve as garnish - Pad Thai Recipes

Pad Thai Recipe (Vegan)

Rini
A healthy, quick vegan Pad Thai recipe
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 2 people
Calories 782 kcal

Ingredients
  

For the vegan pad Thai sauce

For the Pad Thai

Instructions
 

To Make the Pad Thai Sauce

  • In a small pan, add 3 Tbsp of soy sauce and heat at very low heat
  • Add 1 Tbsp of sriracha sauce and mix well
  • Add a 1/4 tsp of finely chopped ginger
  • Add 1/2 tsp of peanut butter (not pictured) and 2 tsp of brown sugar.
  • Add 3/4 cup of water (not pictured) and mix well. Remove from heat and set aside

To cook the rice noodles

  • Bring 3 cups of water to a boil
  • Remove water from the heat and add the stir fry noodles to it
  • Keep the noodles in the water for no more than 8 minutes
  • Drain the noodles and put them in the same pan that you drained them. Set aside

To cook the veggies

  • While the water is boiling, add peanut oil to a pan and heat for 30 seconds
  • Add the broccoli and red peppers to the pan and stir
  • Add salt and soy sauce to the pan and stir gently
  • Cook until the broccoli is tender and then turn of the heat. Set aside
  • Add the cooked broccoli and red peppers to the cooked rice noodles
  • Add the sauce and mix well
  • Garnish with 1/4 cup of roughly chopped peanuts  and serve

Nutrition

Calories: 782kcalCarbohydrates: 110gProtein: 15gFat: 31gSaturated Fat: 5gSodium: 2748mgPotassium: 596mgFiber: 6gSugar: 6gVitamin A: 1500IUVitamin C: 124mgCalcium: 99mgIron: 3.2mg
Keyword vegan pad thai recipe, vegan pad thai sauce, vegan stir fry
Tried this recipe?Let us know how it was!
A quick and simple pad Thai recipe that is perfect for a quick weeknight dinner. This is a vegan recipe that even meat lovers and vegetarians can enjoy. Perfect comfort food too #vegan #padthai #veganrecipes #thai #spicy #comfortfood #healthy #healthyrecipes #stirfry #noodles https://www.healingtomato.com/pad-thai-recipe/
Quick and Easy Vegan Pad Thai Recipe made with quick ingredients. This healthy vegan pad Thai recipe takes less than 45 min to make. I like to make this on busy weeknights! #vegan #padthai #veganrecipes #thai #spicy #comfortfood #healthy #healthyrecipes #stirfry #noodles https://www.healingtomato.com/pad-thai-recipe/

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44 Comments

  1. I wouldn’t call it Pad Thai exactly but it doesn’t matter what you call it – it tastes great and it’s easy to fix! I love noodle dishes and will definitely make this again.

    1. Aww, thank you Judy. I call it Pad Thai because it does come close to what I used to eat in NY. But, I will try to make it more authentic next time. What would you suggest? Feel free to contact me via my “Contact Me” page. Thanks

  2. This was delicious! Made the recipe as written, which I seldom do. I was concerned that without onion and garlic that it would be too bland, but it was very complex, in spite of that. I used toasted sesame oil to sautee the veggies. As suggested above, I might add a bit of lime juice to finish it off, but it was wonderful just as writeen!

    1. Thank you so much, Cecdkc! I am so glad to hear that. Its one of my favorite way to eat Pad Thai and I am so glad you liked it. I love that you added extra lime juice. I think I just might do that next time I make it. 🙂