Veggie Pad Thai has become a regular feature on our Meal Plan. My recipe is not traditional but it is quick, easy and delicious. Sometimes I’ll chop tons of veggies but in a pinch I’ll just grab a bag of frozen veggies from the freezer and have this dish on the table in about 20 minutes or less.
I was inspired to make this by Lindsey S. Nixon because everyone was always going crazy for the Happy Herbivore Pad Thai recipe. We tried it and it was good but we changed it up based on the ingredients we always have on hand and that suit our food allergies/intolerance’s.
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I usually start the boiling water first. Read the instructions on your noodles. Some types need to be boiled, some need to be soaked first.
Then I prep all the veggies. Once they start to saute, I’ll toss the noodles in the water. The brown rice noodles I use need to boil for about 7 minutes.
I saute the veggies, adding a little water when needed to keep them from sticking to the pan. I use this method instead of using oil. As the veggies cook I work on the sauce. This recipe comes together so quickly because everything is happening at once.
By the time the noodles are done, and the sauce is made, the veggies are almost done. I put them all in my biggest skillet to mix together. The residue heat from the skillet helps the sauce melt and mix will with the noodles and veggies.
This version easily serves 4 (because of all the veggies) but we usually serve 2 kids and 3 adults.
Veggie Pad Thai
This plant-based Veggie Pad Thai recipe is not traditional but it is quick, easy and delicious. Use whatever veggies you have on hand or grab a bag of frozen stir fry veggies.
Ingredients
- 1 box Annie Chun’s Brown Rice Noodle, Pad Thai plus water
- 1/2 cup diced onion
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 sliced bell pepper
- (optional) 2-4 cups shredded cabbage
- 1/4 cup Tamari (Gluten Free Soy Sauce) or Braggs Aminos (both are gluten-free)
- 1/4 cup peanut butter or alternative like Sun Butter
- 1/4 cup water for sauce
- (optional) a touch of agave or maple syrup
- (optional) Tapatio Hot Sauce or Sriracha Hot Chili Sauce
Instructions
- Bring water to boil in a medium-sized pot. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
- Pour stir fry veggies into a skillet and cook until they are tender-crisp.
- As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
- Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.
Notes
Adapt this recipe to suit your dietary preferences or to use up whatever you have on hand. This recipe feeds 3 adults or 2 adults and 2 kids.
Store recipe in an air tight container and reheat in the microwave until warm.
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Veggie Pad Thai
Vegan, Gluten-free, Nut-free, with soy-free option
Ingredients
- 1 box Annie Chun’s Brown Rice Noodle, Pad Thai
plus water
- 1 bag frozen stir fry veggies or 1/2 cup diced onion, 1 cup slice carrots, 1 cup broccoli florets, and 1 cup bell peppers
- (optional) 2-4 cups shredded cabbage
- 1/4 cup Tamari (Gluten Free Soy Sauce)
or Braggs Aminos
(both are gluten-free)
- 1/4 cup SunButter
or peanut butter
- 1/4 cup to 1/2 cup water for sauce
- (optional) a touch of agave or maple syrup
- (optional) Tapatio Hot Sauce
or Sriracha Hot Chili Sauce
Do
- Bring water to boil in a medium-sized pot.
- Pour stir fry veggies into a skillet and cook until they are tender-crisp.
- Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
- As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
- Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.
Serve
I love adding bell peppers, squash, asparagus, and any other seasonal veggies that are available.
Since I’m always feeding kids and people with various food allergies I usually make things “middle of the road” and this recipe is no exception. My husband and teen pour lots of hot sauce on their.
We used to avoid peanuts due to allergies and would make this with sunflower seed butter. Now, my son is not longer allergic to peanuts and use peanut better.
If you need to make this soy free try Organic Vegan Coconut Aminos
If you are looking for more Quick and Easy Meals try my One-Pot Pizza Pasta!
Just tried this with my husband and kids (3 yo son and 9 yo daughter). I used all green veggies. Everyone loved it. They are already looking forward to our leftovers for lunch. I love that it takes little time and doesn’t require a long list of items. Thanks!
Chrisy I am happy to hear that. We had it last night and I ate leftovers for breakfast! I love it!
It’s not as good as leftovers but it’s still good. Does that make sense? 🙂
I know what you mean… We had the leftovers for dinner on Saturday and lunch on Sunday then my husband took the last of it for lunch today. I’ll make it again in a few weeks.
I make it almost once a week but we have 3 adults and 2 kids eating it so there is only a small amount left most of the time.
I’m allergic to peanut butter, so I’m guessing these alternatives taste like peanut butter(won’t work for me). Any suggestions for a substitute to create a good sauce?
Hi Matt,
Some people swear these taste just like peanut butter but I don’t think they do. The Sunbutter tastes like sunflower seeds. The Wow Butter taste closer to peanut butter but not exactly.
I’d try pureeing about 1/2 a cup cooked white beans and soy sauce (or a substitute) to taste with extra spices, maybe even hot sauce or red pepper flakes.
Thank you for responding!
My pleasure! Thanks for visiting my blog. I hope you find some recipes that will be perfect for you!
Thank you so much for this recipe! Yum! I used natural PB and regular rice noodles, as that’s what I had on hand. Can’t wait to share with others!
Yay! I’m glad it was a success! Way to work with what you have! 🙂
Finally, an easy recipe for Pad Thai! Do I stir-fry the shredded cabbage or does that mix in raw?
Thanks! I like to add it at the very end so it gets headed but retains a lot of it’s crunch. If you like it softer add it while cooking the other veggies.
This is one of my favorite recipes–I’ve made it many times. I sometimes use the powdered peanut flour to make a fat-free pea-nutty paste to cut down on added fat, and was just thinking this might be yummy with added tofu.
Kim, I’ve really been on a tofu kick lately. Probably because it’s easy and my kids love it. I agree, this would be great with tofu. Nice tip about using peanut butter powder!
Used regular rice noodles and the rest of the recipe and it was written. Had to double it the second time around because my husband and I ate it so fast. I thought it was even more yummy as leftovers! We added some peanuts on top for the added crunch and I will try adding cabbage next time as well. Thank you for creating such easy and quick recipes. Now that we are a family of 5, I only cook recipes that are fast and don’t have a huge ingredient list, and this recipe was perfect!
Hi Alexandria, I’m so happy you and your family enjoyed it. I do have another version of this recipe that has a lot more veggies, but a longer ingredient list. I’m glad you can adapt it to fit your needs. I’m always adapting recipes based on what we have and how many kids are home.