This vegan pad thai is quick and easy to make, and is surprisingly reminiscent of that which you'd find at a restaurant—except it's healthier and far more budget-friendly. This recipe will make enough to fill two hungry bellies.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: dinner
Cuisine: Thai
Servings: 4
Calories: 173kcal
Author: Michelle Cehn
Ingredients
1packagebrown rice pad thai noodles8oz
2tablespoonsolive oil
1cupbroccolichopped (plus other veggies you'd like to add)
¼cupjulienned carrots
5clovesgarlicminced
1cupwater
4tablespoonssoy sauce
2tablespoonsnatural peanut butter
juice of 1 lemon or 2 limes
3tablespoonssugar
1tablespoonSrirachaplus more for topping
optional garnishes: grilled or fried tofusliced green onions, bean sprouts, chopped peanuts, lime
Instructions
Soak brown rice pad thai noodles in hot water in a large bowl for 15 minutes or according to package directions.
In a large pan, heat olive oil and sauté the broccoli, carrots, garlic, and any other veggies you'd like.
In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha.
Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.
Serve with optional garnishes like tofu, sliced green onions, chopped peanuts, Sriracha, and/or a sliver of lemon or lime.