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Vegetarian Pad Thai Vegetables

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This vegetarian pad Thai vegetables recipe is great for anyone who wants easy, healthy, and vegan noodles. It’s family-friendly and can be enjoyed any day of the week. Plus, it’s really tasty and simple to make!

Vegetarian pad Thai vegetables with chopsticks in a traditional setting.

I’ve had to tweak the classic recipe a bit to come up with this easy vegetarian pad Thai with vegetables.

You can have a taste of the traditional flavors in my recipes for chicken pad Thai and beef pad Thai. They’re both so delicious and come with the best homemade pad Thai sauce ever.

What is vegetable pad Thai

Vegetable pad Thai is a Thai noodle dish that’s packed with crunchy vegetables and rice noodles. Everything’s tossed in a sweet, tangy, and savory stir-fry sauce for a healthy and quick dinner option.

Pad Thai vegetables

This vegetarian noodle recipe has an amazing blend of flavors that just work together perfectly.

For the vegetarian-friendly sauce, I swapped the fish sauce for salt. We still have tamarind paste and palm sugar for that authentic taste.

Some Westernized versions use peanut butter and ketchup, but that’s not how we make these noodles in Thailand. For the best taste, just stick with the real-deal ingredients.

Noodles lifted over plate of vegetarian pad Thai vegetables.

If you like, you can add some plant-based protein, like extra firm tofu and chickpeas.

And feel free to toss in your favorite stir-fry vegetables – that delicious vegetarian pad Thai sauce will instantly make them delicious.

What vegetables go in pad Thai

In a traditional pad Thai, you’ll find bean sprouts and garlic chives. If you’re making pad Thai vegetables, you can add bok choy, bell peppers, green onions, shiitake mushrooms, carrots, zucchini, and more.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for vegetarian pad Thai vegetables recipe labeled: garlic, shallots, sweet preserved radish, carrots, bean sprouts, garlic chives, palm sugar, light soy, tamarind paste, water, and rice noodles.
  • Noodles – The classic pad Thai noodles are rice noodles. You can find these at any Asian grocery store and Asian market, available in thin and thick varieties.
  • Tamarind paste, palm sugar, light soy sauce, water – These three ingredients make up the vegetarian pad Thai sauce – a blend of tangy, sweet, and savory.
  • Sweet preserved radish – Adds a unique, slightly sweet and salty crunch to the dish, giving it extra flavor.
  • Shallots – These add a mild, naturally sweet oniony taste that’s less intense than regular onions.
  • Garlic – A key ingredient in Thai cuisine and essential in stir-fries for its aroma and pungent notes.
  • Bean sprouts – Feel free to customize the vegetables.
  • Garlic chives
  • Carrots
  • Oil – Opt for a neutral oil with high smoke point like sesame, peanut, or vegetable oil to cook without adding any extra flavor.
  • Roasted peanuts – Sprinkled on top of the finished noodles, peanuts are the finishing touch.

How to make vegetarian pad Thai

Dry rice noodles soaked.

Step 1: Soak and drain dry rice noodles according to package labeling.

Fried shallots, sweet preserved radish, and garlic in a wok.

Step 2: Heat oil in a wok over medium heat. Sauté shallots, garlic, and sweet preserved radish until fragrant, about a minute.

Vegetarian pad Thai sauce cooking in a wok.

Step 3: Stir in the palm sugar until it’s fully dissolved and starts to caramelize.

Vegetarian pad Thai sauce ready in a wok.

Step 4: Add your stir-fry sauces; tamarind paste, light soy sauce, and water. Mix well before continuing.

Rice noodles stir-fried in a wok.

Step 5: Add your pre-soaked rice noodles and stir-fry them until they’re soft yet chewy and well-coated with the sauce.

Vegetarian pad Thai ready in a wok.

Step 6: Add carrots and cook until they’re softened to your liking. Then, turn off the heat and gently stir in the bean sprouts and garlic chives to retain their crunch. Serve immediately. Enjoy!

Kitchenware

  • Cutting board and a sharp knife
  • Measuring spoons and cups
  • Optional vegetable peeler
  • Wok or large skillet
  • Spatula or tongs

Vegan pad Thai tips and tricks

Cook over medium-high heat: Stir-frying is best done over medium-high heat, so your ingredients cook quickly and develop that signature charred flavor.

Chewy vs soft noodles: This recipe soaks the rice noodles in water for a chewy bite. If you want soft noodles, soak them first and then give them a quick blanch in boiling water before tossing them into the wok.

Fresh vegetables: Opt for fresh veggies whenever possible. Quickly stir-fry them until they’re just tender but still have a bit of crunch.

Prep in advance: Make sure you have all your vegetables chopped and ready before you start cooking.

Taste-test: Thai food is all about creating that perfect flavor balancing. Before serving, taste your final dish and adjust the seasonings to your taste.

Garnishing your noodles

You can customize this vegetable pad Thai recipe with your favorite toppings. I like to add a sprinkle of Thai chili flakes, some crushed roasted peanuts, and a lime wedge on the side. Serve it with a glass of Thai tea for a delicious vegetarian Thai dinner.

Storing and reheating leftovers

Storing: Let your leftover noodles cool to room temperature and store them in an airtight container. You can keep it in the fridge for up to 3 days.

Reheating: Simply warm it up in a skillet over medium heat.

Make ahead: You can prep your vegetables ahead of time, but it’s best to cook everything right before serving.

Frequently asked questions

Is vegetable pad Thai healthy?

Yes, vegetable Pad Thai can be healthy, especially when you add many fresh vegetables and control the sugar and oil.

Is this recipe gluten-free?

This recipe can be gluten-free if you use gluten-free soy sauce and make sure all other ingredients are gluten-free too.

Authentic Thai vegetarian recipes

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Vegetarian Pad Thai Vegetables

Vegetarian pad Thai vegetables served in a wooden dish.
This vegetarian pad Thai vegetables can be customized with your favorite veggies. Feel free to add some plant-free tofu too! Perfect for vegans and family-friendly.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 1

Ingredients

  • 5 ounces dry rice noodles
  • 2 tablespoons oil
  • 1.8 ounce shallots
  • 2 cloves garlic
  • 1.05 ounce sweet preserved radish
  • 4 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 6 tablespoons water
  • 3 tablespoons light soy sauce
  • 3.5 bean sprouts
  • 0.7 garlic chives cut into 1-inch pieces
  • 3.5 carrots thinly sliced
  • roasted peanuts add to taste

Instructions

  • Soak and drain dry rice noodles according to package labeling.
  • Heat oil in a wok over medium heat. Sauté shallots, garlic, and sweet preserved radish until fragrant, about a minute.
  • Stir in the palm sugar until it’s fully dissolved and starts to caramelize.
  • Add your stir-fry sauces; tamarind paste, light soy sauce, and water. Mix well before continuing.
  • Add your pre-soaked rice noodles and stir-fry them until they’re soft yet chewy and well-coated with the sauce.
  • Add carrots and cook until they’re softened to your liking. Then, turn off the heat and gently stir in the bean sprouts and garlic chives to retain their crunch. Serve immediately. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Feel free to customize this recipe with your favorite vegetables.

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