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vegan pad thai with thai peanut sauce
4.20 from 5 votes

Vegan Pad Thai with Thai Peanut Sauce

This Vegan Pad Thai with Thai Peanut Sauce packs a punch with colorful veggies including sweet potato noodles, red peppers, pea pods, red onions and tossed with a delicious Thai peanut sauce. Top with toasted quinoa and you're off to enjoy a delicious vegan meal!
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Fat 21
Carbs 61
Protein 16
Yield 4

Ingredients

Sauce

  • 1/2 cup garbanzo beans drained, rinsed, and de-cased
  • 1/4 cup all-natural creamy peanut butter
  • 2 tablespoon lime juice
  • 1 tablespoon tamari
  • 2 teaspoon sriracha
  • 1/2 cup vegetable broth divided

Pad Thai

  • 4 oz. white rice noodles*
  • 1 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 large red pepper thinly sliced
  • 1/2 red onion sliced
  • 1 heaping cup pea pods
  • 2 cups spiralized sweet potato 1/2 large sweet potato

Toasted Quinoa

  • 1/4 cup quinoa uncooked

Optional Toppings

  • lime juice
  • peanuts
  • fresh cilantro

Instructions

  • First, prepare creamy Thai peanut sauce. Place all ingredients except for (1/4 cup of vegetable broth) into a food processor or high-speed blender and blend until pureed together. Set aside.
  • Next, prep ingredients for the pad Thai stir-fry. Thinly slice a large red pepper, slice 1/2 a red onion, and spiralize 1/2 large sweet potato (any blade will work, but we used blade D).
  • Heat olive oil in a large skillet or wok over medium/high heat. When olive oil is fragrant, add in minced garlic, red pepper, onion, and pea pods. Saute for 7-10 minutes or until all vegetables are cooked.
  • While the vegetables are sauteeing, follow the directions on the back of your rice noodle package to prepare the noodles. At the same time toast your quinoa in a small skillet. Turn heat to high and add quinoa to your small pan. Constantly stir the quinoa with a wooden spoon until it begins to brown. Then, turn the heat off and remove from pan. Set aside.
  • Once veggies and rice noodles are done cooking, add drained rice noodles into the stir-fry pan/wok and mix. Then, pour on Thai peanut sauce and mix everything together.
  • Add the final 1/4 cup of vegetable broth to your pad thai and mix. If the peanut sauce is still too thick for your liking, slowly add 1 tablespoon of broth to pad Thai until it is thin enough for your liking.
  • Finally, top dish with toasted quinoa, a squeeze of lime juice, chopped peanuts, and fresh cilantro. Enjoy immediately.

Tips & Notes

  • If you do not want to use white rice noodles, omit and double the amount of spiralized sweet potatoes to sub for your normal noodles.
  • If you have leftover garbanzo beans from your can, option to add them to your stir fry!

Watch it

Nutrition Facts

Calories: 500kcal | Carbohydrates: 61g | Protein: 16g | Fat: 21g | Fiber: 6g | Sugar: 5g