One of my most requested dinners at home is this Easy Vegan Pad Thai! This noodle dish is simple, ready in 20-minutes, and packed with spiralized veggies and a savory umami sauce. Serve it with a side of General Tso’s Tempeh or Crispy Tofu! More Asian-inspired recipes you’ll enjoy are One Pan Dumplings, Spring Roll Salad, and Golden Girl Curry.
Why I Love This Recipe
- Lighter: This Pad Thai is vegan, gluten-free optional, and oil-free. Plus, there is no added sugar or MSG, making it a much healthier alternative to most store-bought and takeout versions.
- Easy to Make: Easy Vegan Pad Thai takes just 20 minutes to make and minimal ingredients! This is a true easy dinner! Get 20+ easy dinner recipes here!
- Veggie Filled: I love Pad Thai because it’s a great way to sneak in lots of veggies. This dish contains green onion, cabbage, zucchini, and carrots.
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Notes on Ingredients
- Noodles: Rice noodles work well in this dish but any type of long-shaped pasta works.
- Cilantro: I used Josie’s Organics.
- Soy Sauce: Use certified gluten-free soy sauce or substitute with additional coconut aminos for gluten-free.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Easy Vegan Pad Thai?
- Boil the pasta.
- Sauté carrots, zucchini and cabbage together until tender.
- While pasta and veggies cook, whisk together Pad Thai sauce ingredients in a bowl until combined.
- Drain pasta and then add it back into the pot along with the sauce, cooked veggies and green onions. Turn heat to medium and mix the dish together until the sauce thickens.
- Garnish with cilantro, lime, and anything else you’d want! Enjoy!
- Step 1: First, boil the pasta and cook the shredded veggies.
- Step 2: Then, strain the pasta and add it back to the pot along with veggies and sauce.
- Step 3: Mix it all together well and let it cook on medium-heat until the sauce thickens.
- Step 4: Finally, garnish and enjoy!
Commonly Asked Questions
Store Pad Thai leftovers in an airtight container in the fridge for up to 4 days.
You can replace the ¼ cup of soy sauce with liquid aminos or additional coconut aminos.
I used the amazing cilantro for my easy vegan Pad Thai from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. Be sure to look out for Josie’s Organics in your local store!
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“I almost got takeout and decided to make this instead! So glad I did. Took less than 20 minutes to make. Very good- will play around with the heat a bit. Thanks for giving us a new let’s NOT order takeout recipe!!”
– Kelly
Extra Helpful Tips
- Other garnish ideas are, chopped peanuts, chopped raw cashews, sesame seeds, bean sprouts, and green onion.
- Use gluten-free noodles and gluten-free soy sauce to make this recipe gluten-free friendly.
- Be sure to use coconut aminos, not liquid aminos. Liquid aminos are very high in sodium and will make the dish overly salty.
- Feel free to swap out any of the veggies. Other veggies that would be good in this dish are bell pepper, mushrooms, and broccoli.
If you tried this Easy Vegan Pad Thai (oil-free) or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Vegan Pad Thai (oil-free)
Equipment
Ingredients
- 16 oz pasta can use whole-wheat, rice, or gluten-free
- ½ cup fresh cilantro I use Josie’s Organics
- ¼ cup green onion chopped as garnish on top
- 2 cups green cabbage shredded
- 4 large carrots peeled into ribbons
- 1 large zucchini peeled into ribbons
- lime juice squeezed on top
Pad Thai Sauce
- 1 cup coconut aminos
- ¼ cup soy sauce sub with gluten-free soy sauce or more coconut aminos for gluten-free
- 1 teaspoon sriracha add more if you like spicy
- 1 tablespoon garlic minced
- 1 teaspoon ginger ground
- 1 tablespoon toasted sesame oil optional can omit for oil-free
- 1 tablespoon peanut butter creamy natural
- 1 tablespoon rice vinegar
- 2 tablespoon maple syrup
Instructions
- Boil the pasta according to box instructions.
- Sauté carrots, zucchini, and cabbage together until tender, but not mushy, then set aside.
- While pasta and veggies cook, whisk together all sauce ingredients in a small bowl until combined.
- Drain pasta, with the stove on medium heat, add it back into the pot with all of the sauce, cooked veggies and green onions. Mix together until the sauce thickens up. This will take a few minutes.
- Garnish with cilantro, lime, and anything else you’d want!
- Enjoy!
Notes
- Other garnish ideas are, chopped peanuts, chopped raw cashews, sesame seeds, bean sprouts, and green onion.
- Use gluten-free noodles and gluten-free soy sauce to make this recipe gluten-free friendly.
- Be sure to use coconut aminos, not liquid aminos. Liquid aminos are very high in sodium and will make the dish overly salty.
- Feel free to swap out any of the veggies. Other veggies that would be good in this dish are bell pepper, mushrooms, and broccoli.
Kelly says
I almost got takeout and decided to make this instead! So glad I did. Took less than 20 minutes to make. Very good- will play around with the heat a bit. Thanks for giving us a new “let’s NOT order takeout recipe”!!
Bethany says
Made this today and it was incredibly easy and quick. My favorite Asian dish I’ve made-so tasty! Thanks for a solid recipe!
Luc says
Easy Vegan Pad Thai was so delicious! Thank you Danielle!
Danielle Keith says
I am so glad, I AGREE! I could eat it every single day! Thank you so much for the feedback.
Allison says
The BEST! I absolutely love this dish, and I agree, it’s better than any restaurant. I make it at least once a week!!!
Sharin Berger says
This was very salty. I would use 1/2 cup of coconut aminos.
Danielle Keith says
Make sure to actually use coconut aminos and not liquid aminos – the two are very different.
Zazu says
Hello 🙂 I would love to try this recipe but unfortunately, I don’t have coconut aminos. Can I use something else instead?:)
Danielle Keith says
You can use soy sauce or liquid aminos but use A LOT less. Use only a few tablespoons of soy sauce. I haven’t tried it any other way. If you’re in the US, Trader Joe’s has coconut aminos for cheap and so does whole foods.
Zazu says
Thank you! I’m in the UK and I’m sure it’s quite easy to find a coconut aminos here too. I just wanted to cook something from the ingredients I already had at home 🙂 I used some soy sauce and tbh it turned out delicious:) thanks for the recipe!
Kathleen says
I used brown rice noodles and it was gummy. Will try again perhaps with another gluten free noodle. I was disappointed until I read about the rice noodles from others
Jordan from the HealthyGirl Team says
The best homemade Pad Thai!!!