Spring Vegetable Vegan Pad Thai with asparagus, edamame, carrots, cabbage, peanut sauce, rice noodles, and more! This gluten-free, vegan recipe comes together quickly and is a much healthier option than takeout!
In honor of my love for Pad Thai, I’m sharing with you an easy version of the meal. A vegan version that is positively LOADED with vibrant fresh vegetables!
Yes, it’s totally inauthentic version of classic Pad Thai, but I do promise as long as you love noodles and veggies, you’ll just adore it!
A typical Pad Thai is made with peanut oil, fish sauce, and tamarind paste all mixed up with rice noodles, chicken, tofu, shrimp, bean sprouts, and scrambled egg. It’s a meat-lover’s noodle bowl.
While I love the Chicken Pad Thai, I figured I’d throw in some spring vegetables and make a vegetarian meal of it for those times I’m craving loads of fiber and something meatless.
How to Make Vegan Pad Thai:
In lieu of the chicken, shrimp and scrambled egg from classic Pad Thai, I use asparagus, edamame, cabbage, carrot, and bell pepper.
Instead of the peanut oil, fish sauce and tamarind paste, I make a simple peanut sauce.
I replace soy sauce with coconut aminos or liquid aminos to keep the recipe soy-free, and you’d never know the difference!
So really what I’m trying to get at here, is this recipe really bares no resemblance to authentic Pad Thai, but it certainly tastes good!
Plus, it’s jam packed with colorful, nutritious vegetables.
If you want to really go wild, make Spring Rolls with Peanut Sauce to go alongside these delicious Thai noodles!
Enjoy this easy Vegan Pad Thai recipe!
Taste the rainbow!
Vegan Pad Thai
- 14 ounces Pad Thai Rice Noodles or rice noodles of choice
- 1 Yellow Bell Pepper thinly sliced
- 1 Carrot shredded
- 3 cups Red Cabbage thinly sliced
- 2 cups shelled edamame
- 6 medium spear Asparagus chopped
For the Sauce:
- 2/3 cup coconut aminos liquid aminos, or low-sodium soy sauce
- 3 Tbsp Sesame Oil
- 2 tablespoons Peanut Butter
- 1 teaspoon Fresh Ginger peeled and grated (fresh)
- 2 cloves garlic
- Sesame Seeds
- Fresh Cilantro chopped
- Soy Sauce to taste
- Add all ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
- Bring a pot of water to a boil and add the rice noodles. Allow the noodles to cook until softened, about 8 to 10 minutes.
- 6 minutes into cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it). Note: if you aren’t using Pad Thai rice noodles, follow the instructions on your package of rice noodles.
- Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
- Add the remaining vegetables, pour the sauce over everything and toss together.
- Add salt and soy sauce (or liquid aminos) to taste.