Colorful Vegan Pad Thai Noodles (Gluten-Free)

Looking for an easy, quick and delicious meal idea to add to your weeknight dinner rotation? This is it! Packed with veggies Vegan Pad Thai has all the flavors and it’s ready to serve in 20 minutes!

Rice noodles are such versatile pantry staple. I use them a lot in my kitchen, since there’s so many different variations you can make! One of my favorite dishes I like to prepare during the week is this vegan pad thai. Brown rice noodles, mixed with tender-crisp bell peppers, carrots and edamame pair perfectly with a rich slightly sweet sauce. So good!

HOW TO MAKE PAD THAI HEALTHIER

To make the pad thai healthier and vegan friendly, substitute sugar and fish sauce with maple syrup and coconut aminos. It tastes just as good if not better! Also make sure to throw in some vegetables!

If you love noodle recipes make sure to check out my Coconut Curry Noodle Bowls and Cashew Turmeric Noodles.

If you’re going to make this dish yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Colorful Veggie-Packed Vegan Pad Thai Noodles (Gluten-Free)

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Serves: 2 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 servings of brown rice noodles

1 tbsp avocado or coconut oil

1 half of onion, chopped

2 small bell peppers (yellow and orange)

1 medium carrot, shredded

1-2 cups shelled edamame

PAD THAI SAUCE

1 tsp red curry paste 

2 tbsp coconut aminos

2 tbsp peanut butter

1.5  tbsp maple syrup

3 - 4 tbsp veggie broth or water

1 tbsp lime juice

TOPPINGS

chopped peanuts or cashews

cilantro

lime wedges

Instructions

1. Cook noodles according to the directions on the package. Set aside.
2. Meanwhile, on a medium pan, heat up oil. Add onion and peppers and cook until tender-crisp, around 5-6 minutes.
3. While the veggies are cooking prepare the sauce. In a small bowl, whisk curry paste, coconut aminos, peanut butter, maple syrup and veggie broth/water.
4. Once veggies are tender-crisp, add shelled edamame,cooked rice noodles and sauce. Toss everything around with the tongs.
5. Garnish with chopped peanuts or cashews, cilantro and freshly squeezed lime juice. Serve immediately.

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