This vibrant Vegetable Pad Thai is a delicious and versatile noodle dish, perfect for both novice and experienced cooks. Its bold flavors and textures make it a great stir fry for a quick weeknight meal or a flavorful weekend dinner.
If you love noodle recipes, you will definitely want to check out this recipe for Dan Dan noodles, or these spicy Thai peanut noodles. This Asian noodle salad is also incredible. And serve all these noodle recipes with my vegetable spring rolls.
Jump to:
⭐️ Why this recipe works
- Authentic Flavors: Uses traditional ingredients like tamarind paste and fish sauce for an authentic taste.
- Versatile and Adaptable: Easily customizable with your favorite vegetables or protein substitutes for a personalized touch.
- Quick and Easy: Simple steps and only 15 minutes make it perfect for a quick weeknight meal.
- Healthy and Nutritious: Packed with fresh vegetables, it is a wholesome and nutritious choice.
🧾 Ingredient notes
- Rice noodles: The base of the dish provides a chewy texture that absorbs the flavorful sauce.
- Tamarind paste: Adds tanginess and depth to the sauce.
- Soy sauce: Provides salty umami flavor.
- Brown sugar: Balances the tanginess with a touch of sweetness.
- Vegetable broth: Adds moisture and enhances flavor.
- White vinegar: Adds acidity for a balanced taste.
- Chili paste: Adds heat and spice to the dish.
- Fish sauce: Adds a rich, savory depth (use a vegan alternative for a plant-based version).
- Garlic: Adds aromatic flavor.
- Red bell pepper: Adds sweetness and crunch.
- Carrot: Adds sweetness and a slight crunch.
- Broccoli florets: Adds texture and nutrition.
- Bean sprouts: Adds freshness and a slight crunch.
- Spring onions: Adds mild onion flavor and color.
- Chopped peanuts: Adds crunch and a nutty flavor.
- Fresh cilantro: Adds freshness and a burst of color.
- Lime wedges: Adds a fresh, tangy finish when squeezed over the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Vegetable Pad Thai recipe step-by-step
- Cook the noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.
- Prepare the sauce: In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, vegetable broth, white vinegar, chili paste, and fish sauce. Set the sauce aside.
- Stir-fry the garlic: Heat the oil in a large wok or skillet over medium heat. Add the minced garlic and stir-fry for 1 minute until fragrant.
- Cook the vegetables: Add the sliced bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine noodles and sauce: Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss everything together until well combined.
- Finish with bean sprouts and spring onions: Add the bean sprouts and spring onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts have slightly wilted.
- Garnish and serve: Remove the wok from heat and garnish the Vegetable Pad Thai with chopped peanuts and fresh cilantro. Serve hot with lime wedges on the side for squeezing over the dish.
📖 Substitutions and variations
- Protein Options: Add tofu, tempeh, or seitan for extra protein. For non-vegetarian options, consider shrimp or chicken.
- Noodle Alternatives: Use zucchini noodles or sweet potato noodles for another option.
- Vegetable Variations: Include snap peas, mushrooms, or baby corn for added variety.
- Sauce Variations: Replace fish sauce with soy sauce or tamari for a vegan and gluten-free version.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Soak Noodles Properly: Soak the noodles in warm water until tender, avoiding overcooking them. This prevents them from becoming mushy.
- Prep Ahead: Have all ingredients prepped and ready to go before you start cooking, as stir-frying happens quickly.
- Cold Noodles for Salad: Use leftovers to make a cold Pad Thai noodle salad by adding more fresh vegetables and a light dressing.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Vegetable Pad Thai in an airtight container in the fridge for up to 3 days. *This pad Thai can be served cold for convenience.
- Reheat: To reheat, warm the Vegetable Pad Thai in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the noodles. Alternatively, microwave on medium heat until warmed through.
❓FAQ
While rice noodles are the traditional choice for Pad Thai, you can certainly experiment with different types of noodles. Sweet potato noodles or spiralized veggies can offer unique variations of the classic dish. Just keep in mind that the texture and cooking time may vary, so adjust accordingly.
Traditionally, Pad Thai contains fish sauce, making it non-vegetarian. However, this Vegetable Pad Thai recipe offers vegetarian and vegan alternatives for fish sauce, allowing you to enjoy the dish without compromising your dietary preferences.
Add more tofu, edamame, or even chickpeas for additional protein. For non-vegetarian options, add shrimp, chicken, or eggs.
Did you make this Easy Vegetable Pad Thai? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Vegetable Pad Thai Recipe
Ingredients
- 200 g rice noodles
For the sauce
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable broth
- 1 tablespoon white vinegar
- 1 tablespoon chili paste
- 2 tablespoons fish sauce, adjust for vegetarian or vegan options*
For the Pad Thai
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 spring onions, sliced
- 2 tablespoons chopped peanuts
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Instructions:
- Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.
Make the sauce
- In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, vegetable broth, white vinegar, chili paste, and fish sauce*. Set the sauce aside.
- Heat the oil in a large wok or skillet over medium heat. Add the minced garlic and stir-fry for 1 minute until fragrant.
Cook the vegetables
- Add the sliced bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss everything together until well combined.
- Add the bean sprouts and spring onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts have slightly wilted.
Serving the Pad Thai
- Remove the wok from heat and garnish the Vegetable Pad Thai with chopped peanuts and fresh cilantro.
- Serve the Vegetable Pad Thai hot with lime wedges on the side for squeezing over the dish.
Notes
- Soak the rice noodles in warm water for about 10 minutes until they become pliable before cooking.
- Be sure to rinse the cooked rice noodles under cold water to prevent them from sticking together.
- Customize your Vegetable Pad Thai by adding protein of your choice, such as tofu, cooked shrimp, or grilled chicken.
- Adjust the spiciness level by adding more or less chili paste according to your preference.
- For a vegetarian version, replace fish sauce with vegetarian fish sauce or use additional soy sauce for flavor.
- For a vegan version, replace fish sauce with vegan fish sauce or use additional soy sauce for flavor.
- Feel free to add more vegetables or swap them with your favorites to make the dish your own.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Melissa Griffiths says
I really need to use my spiralizer more - so many fun ways to incorporate more veggies!