Vegetable Pad Thai

Vegetable Pad Thai

Pad Thai is a favourite Thai take out dish that literally translates to “Thai stir-fry”. When you order it in a restaurant, it’s usually pretty heavy on the noodles, and we wanted to take the dish and do what we do best: make it healthier, and throw a bunch of vegetables in it 😉

Our version, Vegetable Pad Thai, replaces some of the noodles with ‘zoodles’ (spiralized zuchinni), replaces any refined sugar with raw (and minimizes the amount), and switches rice vinegar for Chinese Black Vinegar . If you have never had black vinegar before – it is AMAZING! In fact, we are kind of obsessed with creating recipes with it and finding more ways to eat it. Its like malt vinegar on FIRE, and honestly my mouth is watering just thinking about it to write about it! Depending on where you live, this may be a difficult ingredient for you to source, so if you can’t find it/don’t have it/don’t want it using rice vinegar is perfectly acceptable, and in fact, traditional.

Once you prep the vegetables, the dish comes together pretty quickly. The sauce is pretty easy to make, and WAY better than any premade sauce you will find in the grocery store.

Again, this list of ingredients can look intimidating, but the variety in vegetables is what really makes the dish, and the sauce ingredients are mostly pantry items (that you may already have on hand)

Ingredients for Vegetable Pad Thai:

  • Thai Rice Noodle
  • Zucchini
  • Purple cabbage
  • Onion
  • Cremini Mushrooms
  • Carrots
  • Eggplant
  • Oil
  • Egg
  • Peanuts
  • Cilantro
  • Green Onion
  • Fish Sauce (or vegan alternative)
  • Tamarind paste
  • Muscovado Raw Cane Sugar
  • Vegetable Broth
  • Chinese Black Vinegar (or rice vinegar)
  • Soy Sauce
  • Chili Paste (Sambal Oelek)

Equipment:

How to Make Vegetable Pad Thai:

  1. Boil a large pot of water and boil the noodles for 5-6 minutes. They should be tender, but a little bit firm. When they have finished cooking, strain and rinse under cool water to stop the noodles from cooking further and to remove any excess starch to prevent sticking.
  2. While the noodles are cooking prepare your vegetables.
  3. Heat a wok to medium high heat and add the oil. Add the vegetables, and stir-fry quickly for 3-4 minutes. The vegetables should be heated through and lightly softened but still crisp, and not overcooked. Remove the vegetables from the wok and set aside for later, then put the wok back on the burner.
  4. Prepare the sauce by mixing the fish sauce (or vegan alternative), tamarind paste, muscovado sugar, vegetable broth, vinegar, soy sauce and chili paste together then set it aside.
  5. Add the noodles to the wok along with the sauce and mix it thoroughly while cooking for 2 minutes.
  6. Push the noodles to one side of the wok, creating a little space for the beaten egg. Pour the egg into the space you just made and stir it quickly to heat it through, but without cooking it, for about 30 seconds. Push the noodles into the egg and quickly toss them so that the egg mixture combines with the sauced noodles.
  7. Add the vegetables and stir-fry for 2-3 minutes more.
  8. Divide the pad thai amongst 4 bowls, then top with the bean sprouts, green onion, cilantro, and chopped peanuts. Enjoy!

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vegetable pad thai
4.84 from 6 votes
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Vegetarian Pad Thai

Vegetable Pad Thai with a tangy (but not too sweet) Pad Thai sauce - quick and easy and under 400 calories per serving

Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 330 kcal
Author Courtney

Ingredients

For the Stir Fry

  • 4 ounces thai stick noodles you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box
  • 1 zucchini
  • 1⁄2 cup red cabbage shredded
  • 1⁄2 yellow onion
  • 4 oz cemini mushrooms sliced
  • 2 carrots
  • 1 small eggplant diced
  • 2 tbsp coconut oil
  • 1 egg beaten
  • 1/2 cup peanuts chopped
  • 1/4 cup cilantro chopped
  • 2 greens onions chopped

Sauce

  • 3 tablespoons fish sauce vegan fish sauce substitute
  • 1.5 tbsp tamarind paste
  • 2.5 tbsp raw muscavado sugar
  • 1/4 cup vegetable stock
  • 2 tbsp black vinegar or rice wince vinegar
  • 1 tbsp soy sauce
  • 2 tbsp chili paste (sambal oelek)

Instructions

  1. Boil a large pot of water and boil the noodles for 5-6 minutes. They should be tender, but a little bit firm. When they have finished cooking, strain and rinse under cool water to stop the noodles from cooking further and to remove any excess starch to prevent sticking.

  2. While the noodles are cooking prepare your vegetables. 

  3. Heat a wok to medium high heat and add the oil. Add the vegetables, and stir-fry quickly for 3-4 minutes. The vegetables should be heated through and lightly softened but still crisp, and not overcooked. Remove the vegetables from the wok and set aside for later, then put the wok back on the burner. 

  4. Prepare the sauce by mixing the fish sauce (or vegan alternative), tamarind paste, muscovado sugar, vegetable broth, vinegar, soy sauce and chili paste together then set it aside.

  5. Add the noodles to the wok along with the sauce and mix it thoroughly while cooking for 2 minutes.

  6. Push the noodles to one side of the wok, creating a little space for the beaten egg. Pour the egg into the space you just made and stir it quickly to heat it through, but without cooking it, for about 30 seconds. Push the noodles into the egg and quickly toss them so that the egg mixture combines with the sauced noodles.

  7.  Add the vegetables and stir-fry for 2-3 minutes more.

  8. Divide the pad Thai amongst 4 bowls, then top with the bean sprouts, green onion, cilantro, and chopped peanuts. Enjoy!

Recipe Notes

1. This recipe is vegetarian if you substitute the fish sauce for a vegan alternative.


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8 thoughts on “Vegetable Pad Thai”

  • I love Thai food, but pad thai would have to be my favourite!!! i love that this is vegetarian too, I am always looking for vegetarian weeknight meals! and so colourful!

  • I must be living in a bubble because I have never heard of tamarind before! Pad thai is one of my favorite things to order when we’re dining out, I’ll have to try your version to see if it’ll save me a trip to the only Thai restaurant in the area.

    • oh wow!!! I live in an area that is FULL of Thai restaurants, as well as many other cuisines from around the world so I am definitely spoiled by variety and also the ability to purchase ingredients like tamarind paste right from my local grocery store. I’d much rather make this version at home than to eat it out at a restaurant, I hope you enjoy it as much as well 🙂

  • I have never heard of black vinegar, but I need to get some. This looks so good, and I love how you lightened it up without sacrificing taste.

    • It is DELICIOUS! And adds a bit of that umami flavour to dishes.

      Thank you!! This is our goal here – flavourful and healthy food 🙂

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