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Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! Vegan and Gluten-Free!| @tasteLUVnourish

Easy Vegan Vegetable Pad Thai

January 21, 2016 By Caroline 5 Comments

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Pad Thai has been one of those recipes I’ve wanted to create for you, with an easy, healthy twist. It’s been challenging to get it right. I wanted the ingredients to be easy to find. I mean, if I can’t find tamarind paste, an essential ingredient in Pad Thai, in my own grocery store, chances are you may have a hard time finding it too.  Then, I found that cooking brown rice noodles, evenly slightly too long, can result in the stickiest, pastiest gloppiest mess. I could have glued myself to the wall with those noodles and never escaped.  So. Finally. After many fails…this one made me so happy. I mean, so very happy.  I’m not about to claim this as authentic, by any means. But, it’s such a satisfying, healthy and delicious dish.

Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! | @tasteLUVnourish

Let’s start with the sauce…the most important element. This one was inspired by Laura Miller’s of Raw. Vegan. Not Gross.  It comes together so quickly in the blender and uses peanuts, in my version, to give the sauce some body and great flavor.  So, instead of tamarind paste, this sauce uses a combination of fresh lime and pure maple syrup to cover those sweet and sour notes.  Then, tamari, a gluten-free soy sauce is used instead of traditional fish sauce to keep things vegan.

Easy Vegan Vegetable Pad Thai-8

Brown rice noodles…you sticky fellas. Thanks to finding this method by the genius, Lindsay of Pinch of Yum, I finally feel like I won’t hammer them into a paste ever again.  Soaking the noodles in cold water for about thirty to thirty-five minutes before a quick jump in the pan to get nice and saucy, gives you the perfect rice noodle.  Not sticky or mushy at all, with a just right bite to it.

Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! | @tasteLUVnourish

 

Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! | @tasteLUVnourish

Use this recipe as a base to create your own version. Add your favorite veggies, whatever you’ve got in the fridge or pantry and let me know what you think!  If you snap a shot of it…tag it with #tasteloveandnourish…I’d love to see it!

Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! | @tasteLUVnourish

 

Easy Vegan Vegetable Pad Thai - this easy recipe is my family's favorite! This is such a healthier alternative to take-out! | @tasteLUVnourish

Easy Vegan Vegetable Pad Thai

This vegan and gluten-free Pad Thai is simple to make with easy-to-find ingredients.
Serves: 4

Ingredients

  • <b>Sauce</b>
  • 1/4 cup unsalted peanuts
  • juice of one lime
  • 3 tablespoons tamari
  • 1 tablespoon pure maple syrup
  • 1/2 cup vegetable broth
  • 1/2 small onion
  • 2 cloves garlic
  • 1/2 to 1 teaspoon red chili flakes
  • <b>Pad Thai</b>
  • 8 ounces brown rice noodles
  • water for soaking
  • 1 tablespoon coconut oil
  • 1 to 1 1/2 cups chopped broccoli florets
  • 1 medium carrot shredded
  • 1 cup mung bean sprouts
  • 3 green onions sliced
  • 3 to 4 sprigs fresh cilantro or parsley
  • 1/4 cup unsalted peanuts chopped

Instructions

  • Place the brown rice noodles in a large bowl. Cover them with water and allow to sit for 30 to 35 minutes.
  • Make the sauce in the blender. Combine all of the sauce ingredients in the pitcher of your blender. Blend for about 30 to 45 seconds or until smooth. Set aside.
  • In a large skillet, melt the coconut oil over medium-high heat. Add the broccoli florets and cook for just about 5 minutes or until bright green. Add the sauce to the pan. Drain the noodles and add them as well. Stir and continue cooking just until the noodles have softened to your liking. Remove the pan from the heat and stir in the carrots.
  • Fill each bowl with the noodles. Top with sprouts, sliced green onions,some cilantro or parsley and the chopped peanuts.

Notes

I like to keep some extra vegetable broth on hand and add just a bit if your noodles soak up too much sauce and you'd like to loosen things up. It's also great to add if your meal sits a bit or you're reheating leftovers.
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Easy Vegan Vegetable Pad Thai-7

 

If you’re looking for more vegan recipes…take a look here.

 

Filed Under: Dinner, Vegetables Tagged With: bean sprouts, blender pad thai sauce, broccoli, broccoli florets, brown rice noodles, carrot, coconut oil, dinner, easy, easy dinner, easy pad thai, easy pad thai sauce, easy vegan pad thai, easy vegetable pad thai, fresh, fresh lime, garlic, gluten-free, gluten-free pad thai, healthy, healthy pad thai, healthy pad thai sauce, lime, lunch, maple syrup, pad thai with peanuts, pad thai with tamari, parsley, peanuts, recipe, red chili flakes, take-out alternatives, vegan, vegetable broth, vegetable pad thai, vegetables, vegetarian

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Reader Interactions

Comments

  1. Denise @ Sweet Peas & Saffron

    January 25, 2016 at 12:05 pm

    I have got to keep my eyes open for brown rice noodles! I am not a fan of rice noodles because they leave me SO hungry about an hour later. This looks like such a delicious Pad Thai recipe! Love all those fresh veggies :)

    Reply
    • Caroline Hurley

      January 26, 2016 at 12:28 pm

      Yes, look for the brown rice noodles, Denise. I think you will like these. If you think the carbs may be the reason for that, try using shirataki noodles! They are made from the konjac root that is a type of yam and are very filling. We use them often.

      Reply
  2. Emily

    January 23, 2016 at 7:15 pm

    That’s how my mom cooks her noodles too- yay! So nice how you streamlined this classic dish. ☺️ And the photos are awesome! I want that bowl!

    Reply
    • Caroline Hurley

      January 23, 2016 at 10:26 pm

      Ahhh…I wish I had this secret to cooking them this way a long time ago! I’ve followed the directions on the box that tells you to boil them…not a good idea. You have a smart mama, Emily! And yes…I love this bowl. I actually got it from an event a friend and I go to every year. It’s called The Empty Bowl and raises money to help fight hunger. Supporters pay to have lunch and are served soup in bowls made by local potters. Once you are done eating, your bowl is cleaned and bagged up to take home. I have a nice collection of different bowls and love them all. They do this all over the country…worth looking into. Thanks so much sweet friend!

      Reply
      • Emily

        January 28, 2016 at 1:04 pm

        Thanks for the tip! I will look into the Empty Bowl! That sounds so awesome!

        Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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