Pad Thai needs little introduction. It is a beloved dish that is incredibly versatile to suit all eaters. It can generally be made vegan at your local Thai restaurant with just a few tweaks. While I encourage supporting restaurants in your local community, sometimes dining in or take-out may not be an option or financially accessible. Thus I bring you my restaurant-style Vegetable Pad Thai.
This is one of my go-to dishes because it uses ingredients that likely already stocked in my kitchen and it is sure to please. Not to mention, this Vegetable Pad Thai is markedly healthier than traditional Pad Thai which is often overly saturated in oil. It’s packed with veggies and plant based protein as well. I love using brown rice noodles which gives this dish an added of fibrous whole grains.
Traditional Pad Thai contains fish sauce, egg and often meat or seafood. I’ve omitted the fish sauce, meat and simply use the plant based JUST Egg Folded in place of animal eggs. This gives the dish a super authentic taste and feel. Using a plant based alternative to eggs also makes this dish cholesterol-free and far more sustainable than one using conventional eggs. You are welcome to substitute your favorite tofu recipe if you prefer that instead.
This vegan, refined-sugar-free, gluten-free recipe is easily adapted for oil-free, nut-free diets as well. I don’t tolerate peanuts well so I personally garnish my Vegetable Pad Thai with chopped cashews instead. Make it your own and enjoy!
Vegetable Pad Thai
- 8 oz rice noodles white or brown
- 2 tbsp vegetable oil or water
- 4-5 large green onions white parts sliced, green parts chopped into once inch pieces
- 1 large carrot shredded
- 1 red bell pepper julienned
- 2 cloves garlic minced
- 2 packs of JUST Egg Folded
- 2 tbsp vegetable oil
Pad Thai Sauce
- 1/4 cup coconut sugar or maple syrup
- Juice of 1/2 large lime approx 2 tbsp
- 1 tbsp tamarind paste
- 2 tbsp tamari or soy sauce
- 1 tsp rice vinegar
- 1 tbsp sriracha more or less to taste
- chopped nuts or seeds
- lime wedges
- mung bean sprouts
Cook rice noodles according to package instructions. Drain and rinse with cool water. Option to toss in a little oil to keep the noodles from sticking together.
Meanwhile, in a small bowl, whisk together coconut sugar, lime juice, vegetable oil, tamarind paste, tamari, rice vinegar and sriracha until smooth. Set aside.
In a large pan or wok, heat oil over medium heat. Add the sliced white onion parts and sauté for 1-2 minutes until soft. Add garlic; cook 1 minute longer or until fragrant. Add the carrots and peppers sautéing for a few minutes more until veggies are tender. Lower heat.
While the vegetables are cooking, put your 2 JUST Egg Folded into a toaster oven and cook according to package instructions. Once cooked, push vegetables to the side of the pan creating a well. Add the JUST Egg Folded to the center of the skillet and use a wooden spoon to break them apart into into bite sized pieces. Then stir to incorporate into the vegetable mixture.
Add the cooked rice noodles and green onion pieces into the vegetable mixture. Then pour in the Pad Thai sauce and stir well until everything is thoroughly combined.
Dish up the Vegetable Pad Thai while it’s hot. Garnish top with chopped nuts or seeds, juicy wedges and crisp cilantro.