Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce
A gluten-free and vegetarian take on the classic, this fresh and easy dish is packed with veggies and topped with the yummiest peanut sauce for the best flavor! Plus a mix of rice noodles and sweet potato noodles gives this pad thai a fresh take and some extra nutrients.
Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce
Easy, Flavorful and Satisfying!
This Vegetarian Pad Thai is a real win!
Packed with goodness and fresh tasting, but it has multi levels of flavor and is so satisfying. Plus, it’s super easy to whip up!
It is a mix of rice and sweet potato noodles, shredded cabbage, bean sprouts, tofu, peanuts and the yummiest peanut sauce!
And it is adaptable to tastes… you could use more or less of the rice noodles and sweet potato noodles to taste. It could even be 100% grain free if you skipped the rice noodles.
Here’s what in the dish (in addition to an amazing pad thai dressing and peanut sauce) as I’ve made it: Thin Rice Noodles (we used Thai Kitchen here), sweet potato noodles, shredded cabbage, mung bean sprouts, tofu (skip if you prefer but I personally love it!) plus peanuts, cilantro and scallions for garnish.
A note on the sweet potato noodles. You could use a spiralizer to make them (we love our Paderno Spiralizer – amazon affiliate link), but many stores sell them pre-spiralized. While I like to make my own zucchini noodles, I find sweet potato noodles more challenging and usually purchase them already cut into noodles.
Now to the pad thai dressing.
A traditional pad thai dressing include fish sauce. As I made this a vegetarian version, it does not and tamarind stir fry paste substitutes. The tamarind paste mixed with all the other ingredients is sooooo delicious!
What you’ll need for the dressing is peanut oil, tamarind stir fry paste, gluten-free soy sauce or tamari, scallions, garlic, fresh ginger, juice of a lime, and maple syrup.
Cooked up together for us a few minutes, the result is the most amazing sweet, sour, savory and salty dressing that is mixed up with the noodles and makes the noodles taste soooo good!
More on the Peanut Sauce… It is one of my favorites! It is seriously so yummy, practically drinkable. It is a little savory, a little sweet, a little (or a lot – you decide) spicy .
You could also make this with any nut or seed butter of your choice if you have an allergy to peanuts.
It’s made with 8 ingredients and comes together quickly: peanut butter, gluten-free tamari, ginger, rice wine vinegar, sriracha, fresh lime juice, water and brown sugar.
Drizzled on top of the tofu and noodle mix, it is delish!
So now you have your dressing and your peanut sauce… the only thing left to do is cook the rice noodles and saute the sweet potatoes until tender. I usually do this simultaneously and it is super quick — the noodles take less than 5 minutes because they are thin and the sweet potato noodles just 5-10 minutes.
Once they are cooked you mix them along with the cabbage and mung bean sprouts with the dressing i a large bowl, top with tofu, drizzle with peanut sauce and sprinkle with peanuts, scallions and cilantro for extra burst of crunch and flavor.
Hope you love it as much as we do!
Scroll down for recipe and leave me a comment if you try it.
This fresh, easy dish is packed with vegetables and topped with a sweet-savory peanut sauce. It is packed with flavor, tastes indulgent without being heavy and is so satisfying. I've made this dish both with and without sweet potato noodles and it's great both ways. Made for 2 servings. You could easily adjust quantity and add more or less of your favorite veggies and add any other protein.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 2 servings
Noodles and Vegetables (Feel free to adjust these quantities to taste and use more/ less rice noodle/sweet potato noodles/ cabbage as desired)
Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asian and Thai Kitchen)
Approximately 2 cups sweet potato noodles
1 cup of shredded cabbage
½ cup mung bean sprouts
1 cup firm tofu, drained, pressed and cubed (about ½ a block of tofu)
¼ cup salted peanuts
a handful of cilantro
1 Tablespoon peanut oil
1 tablespoon tamarind stir fry paste
1 Tablespoon low sodium gluten-free tamari or soy sauce
1 bunch scallions, chopped (reserve some of the green parts for garnish)
1 clove garlic, minced
½ teaspoon fresh grated ginger
juice of 1 lime
1 Tablespoon maple syrup
Peanut Sauce (substitute any nut or seed butter if allergy)
¼ cup natural peanut butter
1 tablespoon gluten-free tamari
½ -1 inch piece ginger
1 teaspoon rice wine vinegar
2 "squirts" sriracha sauce
Juice of 1 small lime
¼ cup hot water (you can use less if you want a thicker sauce but for the salad, we prefer thinner)
2 tablespoon brown sugar
Over medium heat, add oil, tamarind sauce, soy sauce and heat until it is about to simmer. Add scallions and garlic and simmer for a few minutes.
Remove from heat and add ginger, lime juice and maple syrup. Mix well. Set aside.
Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Noodles and Veggies
Prepare rice noodles according to package, set aside.
Meanwhile saute sweet potato noodles with a touch of oil (grape seed, sesame, or any neutral oil of choice) in a fry pan for 5-10 minutes, until tender.
Combine prepared noodles, sweet potato noodles, cabbage, and sprouts in a large bowl and add dressing to taste, mixing well.
Top with tofu and peanuts
Drizzle with peanut sauce and top with cilantro and scallions
Store extra peanut sauce in the refrigerator in a sealed jar and use as salad dressing or dip for the next few days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...