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Vegan Pad Thai

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!

Spring Vegetable Pad Thai - vegan and gluten free | #healthy #recipe #vegetarian

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.

Spring Vegetable Pad Thai - vegan and gluten free | #healthy #recipe #vegetarian

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.

Spring Vegetable Pad Thai - vegan and gluten free | #healthy #recipe #vegetarian

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!

Spring Vegetable Pad Thai - vegan and gluten free | #healthy #recipe #vegetarian

Vegan Pad Thai

Delicious Vegan Pad Thai recipe loaded with fresh vegetables is so easy and fun to prepare and such a pleasure to consume! Vibrant, flavorful, delicious!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 Servings


  • 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

For Serving:

  • 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.


Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.


Serving: 1Serving (of 6) - Calories: 451kcal - Carbohydrates: 70g - Protein: 13g - Fat: 13g - Fiber: 7g - Sugar: 10g
Course: Main Dishes
Cuisine: Thai
Keyword: healthy dinner recipes, noodles, pad thai recipes, thai food, thai noodles, vegan pad thai recipe, Vegetable Pad Thai, vegetables
Servings: 4 Servings
Calories: 451kcal
Author: Julia
Recipe Rating

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Sonja B

Sunday 2nd of April 2023

This was fantastic! I couldn’t stuff it in my mouth fast enough ! I eat very similiar as you do to some gut issues and Candida . Your website is my go to help maintain this very challenging way of eating . You’ve made life more normal for me with your great recipes , Thank you !


Monday 3rd of April 2023

I'm so happy to hear you enjoy the recipe, Sonja! My heart goes out to you with your current health ailment - it sounds like you're doing a great job of taking care of yourself, so I trust you will feel better soon. Thanks so much for your sweet words! Much love to you! xo


Thursday 21st of November 2019

Wondering if i can use a different kind of peanut butter my daughter is allergic to peanuts and almonds? would this be just peanuts grinded up in a vitamix as opposed to store bought peanut butter that has oil and sugar in it? Thanks


Thursday 21st of November 2019

Hi there! You can replace the peanut butter with any nut or seed butter. Cashew butter works great, or homemade nut butter will work marvelously too. Hope you enjoy! xo

Lola Nova

Wednesday 11th of June 2014

Thanks for sharing your 'non pad-thai' pad thai, I'll remember this next time i'm out of Tamarind paste and desperately need a pad thai fix! I like the idea of adding all the spring greens too, that will make it healthier and spread it further :)


Wednesday 11th of June 2014

You got it, Lola! I'm happy you like the recipe and enjoy the idea of veggie-ing it up! Let me know when you try it! :D


Monday 9th of June 2014

I made this last weekend and it was a-mazing! Definitely going in the favorite file.


Monday 9th of June 2014

Oh I'm so happy to hear it, Gina! I love that pad thai, myself! It's so fresh and doens't make you feel all weighted down like takeout does from time to time. :D


Wednesday 4th of June 2014

Authenticity is overrated where deliciousness is involved! And I do love me some pad thai!!

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