Name: Easy Vegetarian Pad Thai
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: dinner
Ingredients: 1 tablespoon sesame oil; 2 medium shallots, sliced thinly; 2 carrots, sliced or julienned; 1/2 red bell pepper, sliced; 3 garlic cloves, minced; 1 inch fresh ginger, minced; 1/3 cup coconut aminos; 1 tablespoon rice vinegar; 1 lime, juiced (serve with lime wedges, if desired); 1 tablespoon fish sauce; 1 heaping tablespoon brown sugar; 2 tablespoons chicken bone broth (or vegetable stock); 1 package flat rice noodles, cooked + rinsed with cold water; 1 small bunch cilantro, roughly chopped; 2-3 scallions, chopped; 1/3 cup roasted + salted peanuts, roughly chopped; hot sauce or red pepper flakes, to garnish

Easy Vegetarian Pad Thai

May 25, 2022

It’s really the sauce for me. This simple Vegetarian Pad Thai is crunchy, saucy and colorful. Everything I look for in a healthy vegetarian side dish.

And the crunchy veggies with the peanuts and cilantro. Basically everything I love about this bowl full of noodles.

With a few classic ingredients, you can make this too.

Easy.

It really is simple and easy. You can do it.

Cook the noodles + rinse
Prep your veggies
Mix the sauce
Chop the cilantro, scallions and peanuts

Keep it Vegetarian or not.

This is such a versatile recipe that can be kept vegetarian. Or you could add ground or thinly sliced chicken, shrimp or mini meatballs – all would be delicious!

Check out these Vegetarian recipes.

Cold Peanut Rice Noodles with Veggies

Cauliflower Parmesan

Roasted Squash Risotto

Easy Vegetarian Pad Thai

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Author: Kat with White Sparrow
Total Time: 20 minutes
Yield: 2-4 1x
Diet: Gluten Free

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Ingredients

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1 tablespoon sesame oil
2 medium shallots, sliced thinly
2 carrots, sliced or julienned
1/2 red bell pepper, sliced
3 garlic cloves, minced
1 inch fresh ginger, minced
1/3 cup coconut aminos
1 tablespoon rice vinegar
1 lime, juiced (serve with lime wedges, if desired)
1 tablespoon fish sauce
1 heaping tablespoon brown sugar
2 tablespoons chicken bone broth (or vegetable stock)
1 package flat rice noodles, cooked + rinsed with cold water
1 small bunch cilantro, roughly chopped
2–3 scallions, chopped
1/3 cup roasted + salted peanuts, roughly chopped
hot sauce or red pepper flakes, to garnish

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Instructions

Over medium heat, sauté the sesame oil and shallots in a saucepan for 2 minutes. Add in the carrots and red bell pepper slices. Sauté until the vegetables are tender – about 3-4 minutes.
Turn the heat down and add in the garlic and ginger. Mix in and cook for 1 minutes. Pour in the coconut aminos, vinegar, lime juice, fish sauce, brown sugar and broth. Stir to combine and bring up to a simmer and cook for 2 minutes.
Turn the heat off. Using tongs, add in the cooked rice noodles and toss to coat the noodles with the sauce and the vegetables.
To serve, garnish with cilantro, scallions and peppers. Serve with hot sauce and red pepper flakes.