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

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

1. Bring water to boil in a medium-sized pot.
2. Pour stir fry veggies into a skillet and cook until they are tender-crisp.
3. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
4. 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.
5. 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!