Vegan Pad Thai

I’m absolutely obsessed with this Vegan Pad Thai! It’s my new favorite quick weeknight dinner. Why? Because it’s easy to make, it 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 (plus it’s vegetarian!). A perfectly filling and satisfying meal, you’re sure to love!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 398 kcal per serving

Ingredients

8 ounces - rice noodles
¼ cup - vegetable broth
¼ cup - soy sauce
2 tablespoons - brown sugar
1 tbsp - toasted sesame oil
1 - lime
1 tsp - garlic
1 tsp - ginger
1 tsp - cornstarch
1 tbsp - olive oil
2 - carrots
1 - red bell pepper
2 - green onions
1 cup - bean sprouts
1 cup - snow peas
¼ cup - peanuts
For serving, optional:

Instructions

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.
In a small bowl, whisk together the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and cornstarch. Set aside.
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.
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.
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.
Once cooked, remove from the heat and garnish with chopped peanuts, lime, and/or parsley/cilantro and enjoy.
Store in an airtight container in the refrigerator for up to three days.

Nutrition