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vegan Pad Thai dish in a large skillet

Vegan Pad Thai

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vegan Pad Thai has bold, wonderful flavors, and it tastes like a dish you’d find at a Thai restaurant, but made and enjoyed in the comfort of your home. A perfectly filling and satisfying meal, you’re sure to love!


  • 1 (8 ounce) bag of rice noodles
  • ¼ cup of veggie broth
  • ¼ cup of soy sauce 
  • 2 tablespoons of brown sugar 
  • 1 tablespoon of toasted sesame oil
  • 1 lime, juiced (about 1 tablespoon
  • 1 teaspoon of minced garlic 
  • 1 teaspoon of grated ginger 
  • 1 teaspoon of cornstarch 
  • 1 tablespoons of olive oil 
  • 2 carrots, julienned or in matchsticks 
  • 1 red bell pepper, julienned or in matchsticks 
  • 2 green onions, thinly sliced 
  • 1 cup of bean sprouts (optional)
  • 1 cup of snow peas 
  • ¼ cup of peanuts, chopped 
  • For serving: lime wedges and fresh parsley or cilantro, optional 


  1. Bring a large pot of water to a boil and add in the pad thai rice noodles. Cook according to the directions on the packaging– usually about 5 minutes. Drain the noodles and rinse them under cold water.
  2. In a small bowl, whisk together the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and cornstarch. Set aside.
  3. In a large skillet over medium heat, add the olive oil and allow it to heat for a minute. Next, add the carrots and bell pepper and sauté until the vegetables are softened and start to caramelize– about 5-7 minutes. 
  4. Next, remove the vegetables to a bowl and add the sauce to the pan. Cook for an additional 2-3 minutes, or until the sauce has reduced and thickened. 
  5. Add the pad thai noodles, cooked vegetables, green onions, bean sprouts, and snow peas. Toss to combine and cook for 1-2 minutes, or until all of the vegetables are warmed through. 
  6. Once cooked, remove from the heat and garnish with chopped peanuts, lime, and/or parsley/cilantro and enjoy.
  7. Store in an airtight container in the refrigerator for up to three days.
  • Prep Time: 10
  • Cook Time: 20
  • Category: dinner
  • Method: stovetop
  • Cuisine: Asian


  • Serving Size:
  • Calories: 704
  • Sugar: 12.8 g
  • Sodium: 690.4 mg
  • Fat: 8.4 g
  • Carbohydrates: 135.2 g
  • Protein: 20.4 g
  • Cholesterol: 0 mg

Keywords: vegan, pad thai