Easy Vegan Pad Thai (oil-free)

Hi beautiful people!

Easy Vegan Pad Thai is here upon popular request.

Last week, I posted that I was eating Thai noodles for dinner and you all went crazy on Instagram for it. I received countless direct messages begging me for the recipe.

I’ve now made it almost every day since because its truly the bomb – it tastes like the best Thai restaurant at home.

Josie’s Organics

I used the amazing cilantro for my easy vegan pad Thai  from Josie’s Organicsan 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.

I love their inspiring story and love supporting them by buying their produce!

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. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

Easy Vegan Pad Thai

The recipe is super simple.

First, boil your water and let your pasta start cooking. Any long noodle will be perfect. I have tried multiple different kinds of noodles now to see which one I like best and it’s a tie between the quinoa spaghetti from Trader Joe’s and plain old whole wheat pasta. They both go really well.

Next, you are going to peel your zucchini and carrots into ribbons. It sounds complicated but it’s not.

Just use a vegetable peeler and peel the carrots and zucchini into the pan to make long pretty ribbons.

This goes so well with the pad thai because it mimics the noodle shape and blends in seamlessly. Your kids will even love it.

Easy Vegan Pad Thai

Saute the cabbage, zucchini and carrots together until tender but not mushy. Feel free to get creative and add any other vegetable you like. For example, bell peppers are great in it!

Easy Vegan Pad Thai

Combine all of the sauce ingredients in a large measuring glass or bowl and whisk until combined well. Drain the pasta and then add it back into the pot with all of the sauce, cooked veggies and green onion.

Put the stove on medium and stir the pasta and veggies until the sauce thickens. It will thicken up in a few minutes, just keep stirring continuously.

Garnish with lime juice, cilantro, and sesame seeds. You can also garnish with chopped peanuts and bean sprouts if ya want! The possibilities are endless. Yum!

Easy Vegan Pad thai

This recipe for easy vegan pad thai LITERALLY tastes like a restaurant. Can’t wait for you all to try it! I ate mine with a pair of chop sticks and it felt so authentic…like I had gotten take-out from the best Thai restaurant in town.

Easy Vegan Pad Thai Picture

This easy vegan pad thai is:


A little spicy







Easy Vegan Pad Thai

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If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

Easy Vegan Pad Thai

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Easy Vegan Pad Thai

What are you waiting for? Get cooking!

Easy Vegan Pad Thai

Savory, perfectly seasoned, creamy, sticky and takes 10-minutes to put together. It's 100% plant-based, gluten-free optional and oil-free optional.
prep time 10 minutes
cook time 10 minutes
total time 20 minutes

the ingredients

  • 16 oz long pasta of choice I have used both whole wheat and gluten-free
  • 1/2 cup cilantro I use Josie's Organics
  • 1/4 cup chopped green onion garnish on top
  • 2 cups shredded green cabbage
  • 4 large carrots peeled into ribbons
  • 1 large zucchini peeled into ribbons
  • fresh lime juice squeeze on top

Pad Thai Sauce

  • 1 cup coconut aminos
  • 1/4 cup soy sauce
  • 1 tsp sriracha or more if you like spicy
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1 tbsp toasted sesame oil optional
  • 1 tbsp creamy peanut butter
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup


  • Boil pasta according to box instructions.
  • Saute 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 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!

This post was sponsored by Josie’s Organics.

Try out more trending recipes using Josie’s Organics produce:

Vegan Arugula Pesto (oil-free)

Vegan Arugula Pesto

Vegan Cinnamon Bun Cauliflower Smoothie

Cinnamon Bun Cauliflower Smoothie

Vegan Pasta Salad with Homemade Hemp Ranch

Homemade Vegan Pasta Salad

Vegan Tofu Lettuce Cups with Peanut Sauce

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. 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”!!

  2. 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!5 stars

  3. Luc says:

    Easy Vegan Pad Thai was so delicious! Thank you Danielle!5 stars

    1. Danielle Keith says:

      I am so glad, I AGREE! I could eat it every single day! Thank you so much for the feedback.

  4. 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!!!5 stars

  5. Sharin Berger says:

    This was very salty. I would use 1/2 cup of coconut aminos.

    1. Danielle Keith says:

      Make sure to actually use coconut aminos and not liquid aminos – the two are very different.

  6. Zazu says:

    Hello 🙂 I would love to try this recipe but unfortunately, I don’t have coconut aminos. Can I use something else instead?:)

    1. 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.

      1. 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!5 stars

  7. 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