Veg Pad Thai Recipe Easy and Delicious for Any Occasion

Pad Thai is one of those iconic dishes that beautifully balances sweet, tangy, salty, and spicy flavors all in one colorful plate. While traditionally made with shrimp or chicken, this veg pad thai recipe offers a vibrant and wholesome twist, making it perfect for vegetarians and anyone looking to enjoy a nutritious, plant-based meal.

The combination of rice noodles, crisp vegetables, and a flavorful sauce creates a satisfying dish that’s as delicious as it is healthy.

This dish not only tastes amazing but is also quick and easy to prepare, making it an excellent choice for busy weeknights or casual entertaining. Whether you’re a seasoned cook or a kitchen newbie, this recipe will guide you through the steps to create an authentic-tasting veg pad thai that will impress family and friends alike!

Why You’ll Love This Recipe

This vegetarian pad thai recipe is a crowd-pleaser for many reasons. First, it’s loaded with fresh vegetables that add crunch, color, and nutrition.

The sauce is perfectly balanced with the right amount of tamarind, lime, and a hint of sweetness to keep your taste buds dancing.

Plus, it’s completely customizable! You can swap in your favorite vegetables, adjust the spice level, or add tofu for extra protein.

This recipe is also naturally gluten-free if you use rice noodles and tamari instead of soy sauce, making it suitable for various dietary preferences.

Lastly, it’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal. If you love Asian flavors but want a healthier, plant-based option, this veg pad thai will quickly become a staple in your recipe collection.

Ingredients

• 200g rice noodles (preferably flat pad thai noodles)
• 2 tablespoons vegetable oil
• 1 cup firm tofu, diced (optional)
• 1 small red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup bean sprouts
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1/4 cup roasted peanuts, chopped
• 2 eggs (omit or use vegan substitute for vegan version)
• 1 lime, cut into wedges
• Fresh cilantro for garnish

For the Sauce

• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon maple syrup or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (adjust to taste)

Equipment

• Large bowl for soaking noodles
• Wok or large non-stick skillet
• Spatula or wooden spoon
• Knife and chopping board
• Measuring spoons
• Small bowl for mixing sauce

Instructions

1. Prepare the noodles: Place the rice noodles in a large bowl and cover with warm water. Let them soak for about 20-25 minutes or until tender but still firm to the bite. Drain and set aside.
2. Mix the sauce: In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, rice vinegar, and chili flakes. Adjust sweetness or spice to your liking. Set aside.
3. Cook the tofu: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the diced tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the wok and set aside.
4. Sauté the aromatics: Add the remaining oil to the wok. Toss in the minced garlic and sliced green onions, cooking for about 1 minute until fragrant.
5. Add vegetables: Stir in the red bell pepper and carrot. Cook for 3-4 minutes until they start to soften but retain crunch.
6. Cook the eggs (optional): Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them gently. Once cooked, mix the eggs with the vegetables.
7. Add noodles and sauce: Add the soaked noodles and tofu back to the wok. Pour the sauce over everything and toss continuously to combine well and heat through, about 3-4 minutes. Make sure noodles absorb the sauce evenly.
8. Finish with bean sprouts: Toss in the bean sprouts and cook for another minute to keep their crunch and freshness.
9. Serve: Plate the pad thai and garnish with chopped roasted peanuts, fresh cilantro, and lime wedges on the side.

Tips & Variations

“For an extra protein boost, try adding sautéed tempeh or edamame alongside tofu. Also, if tamarind paste is hard to find, you can substitute with a mix of lime juice and a bit of brown sugar, but the authentic tanginess will be slightly different.”

Make it vegan: Simply omit the eggs or use a scrambled tofu substitute to keep the dish fully plant-based.

Vegetable swaps: Feel free to add zucchini ribbons, snap peas, or baby corn for different textures and flavors. Just keep cooking times in mind so veggies stay crisp.

Spice level: Adjust chili flakes or add fresh chopped chilies if you like your pad thai with a fiery kick.

Don’t forget to prepare all ingredients before cooking since stir-frying goes quickly and you want everything ready to toss in.

Nutrition Facts

Serving Suggestions

This veg pad thai is perfect on its own as a wholesome main dish, but you can also complement it with a few sides for a fuller meal experience.

• Serve with a crisp Asian cucumber salad for a refreshing contrast.
• Add a bowl of simple miso soup or a light vegetable broth.
• Include some steamed or stir-fried greens like bok choy or kale.
• Pair it with crispy spring rolls or fresh summer rolls for appetizers.

For a drink pairing, a chilled jasmine tea or a light, citrusy white wine works wonderfully.

Conclusion

Creating a delicious veg pad thai at home is easier than you might think, and the results are incredibly rewarding. This recipe combines fresh, crisp vegetables with the authentic tangy-sweet flavors of traditional pad thai sauce, making it a satisfying meal for vegetarians and anyone who loves vibrant Asian cuisine.

With simple ingredients and straightforward steps, you can whip up this dish in under 30 minutes, perfect for busy weeknights or weekend dinners. Plus, it’s highly adaptable—feel free to experiment with different veggies or plant-based proteins to suit your tastes and nutritional needs.

Don’t forget to explore more exciting vegetarian and vegan recipes on our site like Asian Vegan Recipes for Delicious and Healthy Meals, Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your plant-based cooking fresh and exciting!

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