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Vegan Pad Thai

When you get the craving for an Asian-inspired meal, whip out your wok and toss a vegan Pad Thai recipe onto your plate. Often high in calories and fat, this vegan meal gets a healthy makeover with less oil and sodium and more veggies.

When you get the craving for an Asian-inspired meal, whip out your wok and toss a vegan Pad Thai recipe onto your plate. Often high in calories and fat, this vegan meal gets a healthy makeover with less oil and sodium and more veggies.
When you get the craving for an Asian-inspired meal, whip out your wok and toss a vegan Pad Thai recipe onto your plate. Often high in calories and fat, this vegan meal gets a healthy makeover with less oil and sodium and more veggies.

Vegan Pad Thai

Serves 2

Ingredients:

  • 4 ounces dried rice noodles

  • 1 tablespoon canola oil

  • 1 cup finely chopped broccoli florets

  • 1 cup carrots cut into matchstick pieces

  • 2 cloves garlic, minced

  • 2 cups mung bean sprouts

  • 1/2 cup sliced green onions (green and white parts)

  • 3 tablespoons rice wine vinegar

  • 2 tablespoons granulated sugar

  • 1 tablespoon sweet chili sauce

  • Chopped unsalted, dry roasted peanuts


Directions:

  1. In a large bowl, soak rice noodles in warm water for 15 to 20 minutes or until limp.

  2. Heat oil in a wok over high heat. Add broccoli and carrots and stir-fry until just tender. Add the garlic and stir-fry for 20 seconds or until fragrant (do not scorch).

  3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl.

  4. Add bean sprouts, green onions, vinegar, sugar and chile sauce, tossing until the noodles are heated through. Sprinkle with a generous sprinkle of chopped peanuts and serve.


More tasty vegan meals!
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