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Spicy Vegan Pad Thai

Vegan Pad Thai | Well and Full | #vegan #recipe #healthy

Okay, so here’s the deal with this recipe. I don’t actually like peanut butter or peanuts. No bueno. But somehow I’m able to tolerate peanut butter / peanuts if they’re in pad thai form, once every thousand years or so. I’m always looking for inspiration for my recipes, and this one was inspired by a trip I recently took to a local Thai place with my friend Lisa. I didn’t order the pad thai, but going to the restaurant got me thinking about how I could recreate the dish in my kitchen.

Here’s what happened – I made the recipe and thought it was pretty good, peanut butter notwithstanding. My boyfriend loved it, and I take into consideration his judgement when I decide whether or not a recipe makes the cut (because I’m ridiculously picky). When the day came to do the photos, I took them all and filmed a video, which took about two hours or so. By that time, the pad thai was cooled and had been sitting for a while. What the heck, I said. I tried it again and…. OH MY GOODNESS. It was transformed. I couldn’t stop eating it. It was amazing!!! I think when the pad thai had time to rest, all the flavors really hung out and got to know each other and got along. It was really incredible.

So here’s my two cents on the matter – if you like pad thai already, you can eat this right after you cook it and truly enjoy it. But if you’re a doubter like me, give this spicy vegan pad thai an hour or so to rest, and let it cool to room temperature. I think you might really like it!


A quick note – as many of you may have seen on Instagram, my boyfriend have been following an anti-inflammatory diet. I’m going to start posting those types of recipes soon, but I wanted to share this delicious recipe beforehand! To make this anti-inflammatory, use whole grain or brown rice noodles, and less oil. Cheers!

Here’s how to make the recipe:


Vegan Pad Thai | Well and Full | #vegan #recipe #healthy

4.75 from 4 votes
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Spicy Vegan Pad Thai

This spicy vegan pad thai is way better than takeout - made with whole food ingredients, and a breeze to throw together!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Pad Thai

  • 1 Lb Long Pasta spaghetti, fettuccine, etc
  • 3 Cup Shredded Carrots or Carrot Noodles
  • 3 Cups Snap Peas washed and ends trimmed
  • 1/2 Cup Scallions
  • Cilantro to taste, optional
  • Chopped Bird's Eye Chili caution - see notes
  • Red Pepper Flakes for topping optional

Pad Thai Sauce

  • 1/2 Cup Soy Sauce
  • 1/3 Cup Smooth Peanut Butter
  • 2 Tbs Sriracha
  • 1 Large Clove of Garlic
  • Juice from 1 Lime
  • 2 Tbs Neutral Oil like avocado oil
  • Black Pepper to taste

Instructions

  1. First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.

  2. While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.

  3. When pasta is done, drain and set aside.

  4. In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat. 

  5. Add in the cooked noodles to the sauté pan or pot, and then top with the pad thai sauce. Mix noodles and veggies until they're evenly covered with sauce.

  6. Serve pad thai with scallions and cilantro.

  7. Enjoy!

Recipe Notes

Feel free to sub in any other veggies you like to accompany this pad thai - broccoli and onions would be delish too! Also, in the video, I used a little chopped bird's eye chili in the sauté. You can use this too, though I caution you it's VERY spicy!!

Vegan Pad Thai | Well and Full | #vegan #recipe #healthy

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)

15 Comments

  • Reply
    Jess @choosingchia
    March 21, 2018 at 4:10 pm

    Love your version of vegan pad thai! Great video to go along with it. Thai food is my absolute favourite, I’ve been to Thailand 3 times and always do some cooking classes when I’m there. Can never get enough Pad Thai!:)

    • Reply
      Sarah
      March 22, 2018 at 11:54 am

      Oh that’s amazing!! I would love to go to Thailand some day :)

  • Reply
    Meghan
    March 21, 2018 at 7:10 pm

    This looks amazing- can’t wait to try it! Absolutely love the video too, it helps to visualize for all those that are *trying* to get more into cooking :)

    • Reply
      Sarah
      March 22, 2018 at 11:54 am

      Thank you!! I’m really glad you liked the video, I had a lot of fun making it! :)

  • Reply
    Natalie
    March 22, 2018 at 5:11 am

    This looks amazing! I’m transitioning back to vegetarian, so seeing recipes like this gets me excited. Thanks!

    • Reply
      Sarah
      March 22, 2018 at 11:55 am

      Thank you Natalie!! That’s awesome to hear that you’re transitioning back into vegetarianism! I think this recipe would be a great one to try out for that :)

  • Reply
    Maëva from Travel&Food
    March 23, 2018 at 2:35 am

    Your photography skills are great! Really makes me want to dive in this pad thai :)

    • Reply
      Sarah
      March 23, 2018 at 10:15 am

      Thank you Maeva! I really appreciate your kind words :)

  • Reply
    Maya | Spice & Sprout
    April 1, 2018 at 10:46 pm

    Looks SO good Sarah! Definitely want to try this one out :)

  • Reply
    Nikki
    April 6, 2018 at 7:05 am

    Do you have the nutritional breakdown for this recipe?

    • Reply
      Sarah
      April 6, 2018 at 11:30 am

      Hi Nikki! MyFitnessPal has a great tool for calculating the nutrition of a recipe. :)

      • Reply
        Nikki
        April 11, 2018 at 3:50 pm

        Hi Sarah, I use that app but couldn’t figure out how to add this one as it wasn’t in the database? Is there another area I am missing?

        • Reply
          Sarah
          April 12, 2018 at 11:19 am

          Hi Nikki, I believe MyFitnessPal asks you to add the ingredients individually :) Best, Sarah

  • Reply
    Ruth Khooda
    April 15, 2018 at 2:02 pm

    I made this today but didn’t have all of the us ingredients so I substituted something and omitted others, however I still used the core of the recipe and I thought it was fabulous! I will definitely be making this again in the future.

    PS I used lemon instead of lime and added basil instead of cilantro. I also used stevia for sweetness and added other veggies like green beans, and an Asian vegetable medley from TJ’s.

    • Reply
      Sarah
      April 15, 2018 at 2:52 pm

      Hi Ruth, thanks so much for writing!! I’m so glad you liked the recipe :) The substitutions you made sound delicious – I’ll have to try it with basil!

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