Loaded with sautéed veggies and tender noodles in a savory sauce, this vegetarian pad thai is so packed with flavor, you won’t even miss the meat!
Meet the only pad thai you’ll ever need in your life! Sans meat, no less.
We’re loading this pad thai up with so much tender veggie goodness, fluffy eggs, and tender noodles I promise you won’t miss it at all.
The real beauty of this takeout favorite though is that you can have it on the table in only 30 minutes and it’s so easy to customize based on your preferences!
Takeout simply could never compete with this.
This Pad Thai features…
- A rainbow of tender mushrooms, sweet pepper, broccoli, and bean sprouts
- Aromatic green onion, garlic, and cilantro
- Savory, flavorful pad thai sauce
- Tender rice noodles
- Ready in 30 minutes and vegetarian-friendly
Making the Pad Thai
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Brown sugar
- Tamarind paste
- Soy sauce
- Sweet chili sauce
- Rice noodles
- Vegetable oil
- Sweet pepper
- Green onions
- Bean sprouts
Choosing Your Noodles
For an authentic pad thai, we recommend using flat dried rice noodles. You can find these in the Asian section of most grocery stores and also on Amazon.
Follow the instructions on the package for cooking and make sure to cook noodles only to al dente.
Tips for Perfect Pad Thai
- Cut vegetables in uniform size – even sizing for the vegetables will help them cook at the same rate.
- Use a wok – woks are ideal for cooking pad thai because of the tall sloping walls that create two heating zones, enabling you to cook the vegetables fast, evenly, and efficiently. However, if you don’t own a wok, a large stainless steel skillet will also work!
- Saute vegetables to crisp-tender – you don’t want the vegetables overly cooked here – they will finish cooking once the sauce and noodles are added.
- Top noodles with cilantro and peanuts – the cilantro adds a pop of herby flavor and the peanuts give a lovely crunch!
Try these ideas for a different twist on this pad thai.
- Make it vegan – skip the eggs for a vegan-friendly pad thai.
- Try different veggies – snow peas, zucchini, carrot, or asparagus would all be great in this pad thai.
- Add meat – add cooked chicken cubes or beef strips for a meaty addition.
- Make it spicy – add red pepper flakes, hot sauce, or minced jalapeno to pad thai for a spicy version.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the sauce – the pad thai sauce stores well in refrigerator up to 6 days.
- Chop vegetables – chop the mushrooms, broccoli, sweet pepper, green onion, and garlic and store in refrigerator up to 3 days.
- Assembly – once the pad thai is assembled, leftovers store well in refrigerator up to 6 days. Reheat individual servings in the microwave 2-3 minutes.
Trust me, you won’t even care that there’s no meat in this pad thai because it is absolutely PACKED with flavor! The sauce is so simple but it is the perfect level of sweet, tangy, and savory.
Say goodbye to that takeout forever!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this pad thai made step-by-step on Google web stories.
More vegetarian favorites to try next!
Vegetarian Pad Thai
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 1/4 cup light brown sugar
- 1 tablespoon tamarind paste
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce
- 10 oz pad Thai rice noodles
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 8 oz mushrooms, thinly sliced
- 1 cup broccoli florets
- 1 medium sweet pepper, thinly sliced into 1-inch long pieces
- 1 bunch green onions, white parts finely minced and green parts cut into 1-inch pieces
- 2 medium cloves garlic, minced
- 2 cups bean sprouts
- Salt and pepper to taste
- 1/4 cup chopped roasted peanuts
- 1/4 cup minced fresh cilantro
- Lime wedges for topping
- In a small bowl, whisk all sauce ingredients until smooth. Set aside.
- Cook rice noodles according to package instructions and set aside in a bowl.
- Heat 1 tablespoon vegetable oil in a wok or a large skillet over medium heat and swirl to evenly coat pan. Add beaten eggs to pan and cook until scrambled, breaking up eggs until cooked through. Transfer to a bowl and set aside.
- Heat remaining 1 tablespoon vegetable oil in same pan over medium-high heat. Add mushrooms, broccoli, sweet pepper, and white parts of green onion and sauté over medium-high heat 3-5 minutes until vegetables are crisp-tender. Add green parts of green onion and garlic and cook 1 additional minute until fragrant.
- Add bean sprouts, cooked noodles, and sauce to pan and cook an additional few minutes until noodles and vegetables are evenly coated in sauce. Season pad Thai with salt and pepper to taste.
- Garnish pad Thai with peanuts and cilantro on top. Squeeze a few lime wedges over top and serve warm. Enjoy!