Healthy Vegan Pad Thai

Healthy Vegan Pad Thai is a simple lunch or dinner recipe to try. This healthy meal is made in under 30 minutes and is made with healthy ingredients like chickpeas, broccoli, bell peppers and sesame seeds.

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I know most of you follow me for my sweet recipes, but I do get a lot of requests for some savory dishes too. I’ve been making more time to create easy lunch and dinner recipes that have minimal ingredients and are quick and easy to make. This healthy vegan pad thai recipe is just that.

This recipe is simple to make and comes together in under 30 minutes. First we will sauté the veggies until tender, then cook the noodles until soft, and lastly make the sauce that will pour over the two. It’s a three step process that is simple and easy to follow along too.

I love this meal, and I know you will too. I can’t wait for you to try it and hear what you think. As always, tag me over on Instagram so I can see your re-creations. Also, if you love it as much as I think you will, please consider leaving a comment and rating below (under the recipe card on this page). That helps my business so much!

Ingredients in Vegan Pad Thai

What makes this recipe so delicious is all of the seasoning and ingredients that are added into the sauce. This is what makes the dish so flavorful!

For the sauce you will need:

low sodium soy sauce
coconut amino acids
veggie broth
minced garlic
coconut sugar
sesame oil
rice vinegar
ginger powder
garlic powder
onion powder
sesame seeds
red pepper flakes or chili oil

For the veggies inside the pad thai you will need:

corn
white onion
carrots
red bell pepper
green bell pepper
broccoli
chickpeas
rice noodles

How to make healthy vegan pad thai

This vegan pad thai is a simple three step process that comes together in about 30 minutes.

Start by preparing your veggies. I always wash mine in a veggie wash to make sure I get rid of any pesticides that are hanging around. Then, chop accordingly: first slice the bell peppers, dice the white onion, and chop the carrots.

In a large pot, add in sesame oil (you may sub EVOO) and add in the diced white onion. Allow them to cook for a few minutes, stirring occasionally. Then, add in the chopped carrots and stir once more. Allow the two to cook for a few minutes until carrots begin to soften.

Next add in the bell peppers, corn and broccoli and let cook for 3-5 additional minutes, stirring occasionally. Turn off heat when done.

In the meantime, cook the rice noodles according to package. You want them to be al a dente, so to stop cooking 1 minute before the recommended time.

While the noodles are cooking, prepare your sauce. In a large bowl, combine soy sauce, veggie broth, coconut amino acids, garlic, coconut sugar, sesame oil, rice vinegar, and seasonings. Whisk until well combined and add in tapioca flour last, this will help the sauce thicken up.

When the noodles are done cooking, drain and rinse with cold water. Then add to the large pot with the veggies. Turn on the heat to low and add in the sauce. Mix until ingredients are well combined and veggies are well distributed throughout.

Top off with additional sesame seeds and peanuts. Serve warm or store in an airtight container in the fridge and enjoy up to 4-5 days.

other simple dinner recipes to try:

Healthy Vegan Pad Thai

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PREP TIME:

15 minutes

COOK TIME:

15 minutes

Author - Hannah

Ingredients

sauce

1/2 cup low sodium soy sauce
3 tbsp coconut amino acids
1/3 cup veggie broth
3 tbsp minced garlic
2 tbsp coconut sugar
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp ginger powder
1 tsp garlic powder
1 tsp onion powder
2 tbsp sesame seeds
1 tsp red pepper flakes or chili oil

Pad Thai

1 cup corn
1/2 white onion (about 1 cup)
2 large carrots (about 1 cup)
1 red bell pepper
1 green bell pepper
1 large head of broccoli (about 2 cups)
15 oz can of chickpeas, drained and rinsed
16oz rice noodles

SCALE:

YIELDS:

6 servings

Directions

Start by preparing your veggies. I always wash mine in a veggie wash to make sure I get rid of any pesticides that are hanging around. Then, chop accordingly: first slice the bell peppers, dice the white onion, and chop the carrots.
In a large pot, add in sesame oil (you may sub EVOO) and add in the diced white onion. Allow them to cook for a few minutes, stirring occasionally. Then, add in the chopped carrots and stir once more. Allow the two to cook for a few minutes until carrots begin to soften.
Next add in the bell peppers, corn and broccoli and let cook for 5-7 additional minutes, stirring occasionally. Turn off heat when done.
In the meantime, cook the rice noodles according to package. You want them to be al a dente, so stop cooking 1 minute before the recommended time.
While the noodles are cooking, prepare your sauce. In a large bowl, combine soy sauce, veggie broth, coconut amino acids, garlic, coconut sugar, sesame oil, rice vinegar, and seasonings. Whisk until well combined and add in tapioca flour last, this will help the sauce thicken up.
When the noodles are done cooking, drain and rinse with cold water. Then add to the large pot with the veggies. Turn on the heat to low and add in the sauce. Mix until ingredients are well combined and veggies are well distributed throughout.
Top off with additional sesame seeds and peanuts. Serve warm or store in an airtight container in the fridge and enjoy up to 4-5 days.