Vegan Pad Thai with Veggies and Peanuts Recipe

If you’re on the hunt for a vibrant, satisfying meal that’s both wholesome and bursting with flavor, I can’t recommend my Vegan Pad Thai with Veggies and Peanuts Recipe enough. It’s one of those dishes I turn to when I want something quick yet versatile, packed with fresh veggies, and topped off with the perfect crunch of peanuts and an irresistible tangy sauce. You’ll find this recipe super approachable whether you’re a seasoned cook or just starting out, and it never fails to impress anyone at the table!

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Ingredients You’ll Need

All the ingredients here team up to deliver that authentic Pad Thai experience, but with a fresh, plant-based twist. Choosing fresh, crunchy veggies and finding a good-quality tamarind sauce really elevate the final dish.

• Wide rice noodles: Look for fresh or dried noodles; cooking them just right prevents mushiness later.
• Peanut oil: Its high smoke point is perfect for stir-frying and gives a subtle nutty note.
• Spring onions: Their mild onion flavor adds freshness to every bite.
• Garlic cloves: Freshly sliced brings that signature Pad Thai aroma.
• Hot red chilli: Adds just the right amount of heat—adjust based on your spice tolerance.
• Carrots: Shaved into ribbons for texture and sweetness.
• Green beans: Their crunch contrasts beautifully with the noodles.
• Broccoli: Divided into small florets; they soak up sauce nicely.
• Red pepper: Adds color and a mild sweetness.
• Roasted & unsalted peanuts: Crushed for that irresistible finishing crunch.
• Mung bean sprouts: Adds lightness and freshness.
• Fresh coriander: For garnish — a classic herbal lift.
• Tamarind sauce: The heart of Pad Thai’s tang, but be gentle if using concentrated paste.
• Tamari or soy sauce: For salty depth; tamari keeps it gluten-free.
• Vegan fish sauce or more tamari: Adds umami; vegan fish sauce is easier than ever to find now.
• Maple syrup: Provides a natural sweetness balancing the tangy tamarind.

Variations

I love playing around with this Vegan Pad Thai with Veggies and Peanuts Recipe — it’s super flexible, so you can easily swap or add ingredients based on what you have on hand or your personal tastes.

• Add tofu or tempeh: I sometimes pan-fry cubes of tofu for extra protein and texture; it soaks up the sauce beautifully.
• Use different veggies: Snow peas, baby corn, or bok choy make delightful substitutes or additions, especially based on seasonal produce.
• Adjust spiciness: Feeling adventurous? Toss in more chili or some chili flakes to kick up the heat.
• Nut options: If peanuts aren’t your thing, toasted cashews work well too for crunch.

How to Make Vegan Pad Thai with Veggies and Peanuts Recipe

Step 1: Soak & Prepare Your Noodles Just Right

I can’t stress enough how important it is not to overcook your rice noodles here. Follow the packet instructions closely, soaking them in hot water rather than boiling fully. When you cover the pot, don’t just walk away — lift the lid occasionally to stir gently. This trick helps prevent the noodles from getting sticky or clumping together, which is a common frustration. When they’re just pliable but still firm, drain them and set aside. If you want, toss lightly with oil to keep things slick, but I usually find it’s not necessary if you handle them gently.

Step 2: Whip Up Your Sauce & Prep Veggies

Mix the tamarind sauce, tamari, vegan fish sauce or extra tamari, and maple syrup in a small bowl. Here’s a little wisdom I learned: if you’re using store-bought tamarind paste, start with less since it’s quite concentrated – you can always add more later to balance out the sourness. Meanwhile, prep your veggies—slice, shave, and cut them into the sizes that will cook quickly but retain some crunch. This helps keep the final dish vibrant and texturally interesting.

Step 3: Stir-Fry the Aromatics & Veggies Separately

Heat a wok or large skillet on high – you want it hot enough that your oil just begins to smoke. Start by frying the spring onions, garlic, and chili for that fragrant flavor base. Stir constantly to avoid burning the garlic; it should become golden and aromatic within a minute or two.

Once those are fragrant and softened, scoop them onto a plate but leave all the lovely oil behind. Then add more oil and begin cooking your veggies in the order of their cooking time: broccoli first, then green beans, red pepper, and finally the carrot ribbons. This staggered approach lets everything stay crisp yet just tender.

Step 4: Combine and Finish with Sauce and Noodles

Push all the cooked veggies aside and pour the sauce into the empty bottom of the wok. Add the noodles next—they might have stuck together a bit, but don’t worry! The sauce combined with the wok’s heat will loosen them up. Then, toss back the aromatics and veggies, stirring everything constantly so every strand of noodle gets coated with sauce and the veggies are evenly mixed in. Give it a minute or two to warm through thoroughly.

How to Serve Vegan Pad Thai with Veggies and Peanuts Recipe

Garnishes

I’m a huge fan of finishing the plate with fresh mung bean sprouts and a generous sprinkle of crushed roasted peanuts for crunch. Fresh coriander adds a lovely herbal lift that just brightens the whole dish. Don’t forget to serve it with lime wedges on the side — a good squeeze of lime brightens everything and balances the flavor beautifully.

Side Dishes

My go-to sides with this Vegan Pad Thai with Veggies and Peanuts Recipe are simple — a crisp Asian-inspired cucumber salad or some steamed edamame with a sprinkle of sea salt complement the dish perfectly without overshadowing it.

Creative Ways to Present

For special occasions, I’ve served this pad thai in small lettuce cups or rolled in rice paper for a fun DIY eating experience. It’s also lovely presented with extra crushed peanuts and herbs piled high on top for an irresistible, vibrant look that always gets compliments!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The noodles soak up more sauce overnight, so the next day, the flavors are even more intense. Just keep in mind the veggies might soften slightly, but it still tastes great!

Freezing

I’ve tried freezing this Pad Thai and while it’s possible, I prefer to eat it fresh or refrigerated because the noodles tend to lose their texture after thawing. If freezing, separate the sauce and veggies from the noodles for better texture maintenance.

Reheating

To reheat, I gently warm the leftovers in a skillet over medium heat, adding a splash of water or extra tamari to loosen the sauce. This helps revive the texture and keeps it from drying out. Avoid the microwave if you want to keep that lovely stir-fry texture!

FAQs

Final Thoughts

This Vegan Pad Thai with Veggies and Peanuts Recipe has quickly become one of my favorite go-to meals — bright, comforting, and packed with nourishing ingredients. It’s a great dish to make when you want something a bit special but not complicated, and I’m confident once you try it, you’ll love that balance of tangy, sweet, salty, and crunchy. Give it a whirl the next time you’re craving something fresh and flavorful, and I promise it will become a staple in your rotation too!

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