• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten-Free Recipes

    Simple And Quick Vegan Pad Thai With Peanut Butter

    Published: Aug 13, 2020 · Modified: Aug 14, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

    13 shares
    Jump to Recipe Print Recipe

    This easy vegan Pad Thai will feel like you're eating street food in South Asia, without breaking the bank on takeout or special ingredients!

    I remember the first time I tried to make pad thai, and I was so incredibly overwhelmed by the sheer amount of ingredients I needed. While the dish was super tasty, I felt like it didn't need to be so complicated to achieve the flavor I craved.

    Because of it's nutty yet citrusy flavor, Pad Thai is one of the most popular dishes to order at Thai restaurants. You'll see it on nearly every menu. The dish is safe for both picky and adventurous eaters. It's even praised as the national dish of Thailand.

    What You'll Need:

    The dish traditionally consists of flat rice noodles, tamarind paste, fish sauce, garlic, chopped peanuts, some sort of protein, and more. You won't find peanut butter in a traditional Pad Thai!

    • Rice Noodles
    • Creamy/Runny Peanut Butter
    • Soy Sauce or Tamari
    • Lime Juice
    • White Miso Paste
    • Extra Firm Tofu
    • Baby Bok Choi
    • Enoki Mushrooms (Optional)
    • Shallot or Yellow Onion
    • Garlic

    How to Make Vegan Pad Thai

    So, let's be honest. This easy vegan Pad Thai dish is actually not very authentic. Like, at all. BUT, it's so delicious and so easy, because it uses mostly pantry ingredients!

    First, Prepare the Pad Thai Sauce

    This dish is great for when you're craving Pad Thai, but you're in a pinch and only have a few ingredients on hand. Most of these ingredients can be found in any grocery store. But, I would encourage you to look for them at your local Asian grocery! They usually have very unique and authentic ingredients, and it's usually very affordable! If you're in Greenville, I recommend Asia Pacific Super Market.

    Ingredient substitutions:

    The only obscure ingredients in this dish are the enoki mushrooms, the baby bok choi, and the miso paste. If you cannot find the mushrooms, feel free to omit them or replace them with bean sprouts. The baby bok choi can be replaced with kale or another dark leafy green. Miso paste is an ingredient I use very frequently. I find it at Whole Foods, among other places. If you can't find it, I recommend adding a bit more salt.

    Quick & Easy Vegan Pad Thai

    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese, Japanese
    Cook Time: 30 minutes
    Servings: 2 people
    Author: Emily

    Ingredients

    • 1 package rice noodles
    • ½ cup creamy/runny peanut butter
    • 2-3 tablespoon soy sauce/tamari coconut aminos work for GF options
    • small amount of water
    • 2 tablespoon lime juice
    • 1 tablespoon white miso paste
    • 1 block extra firm tofu cubed
    • 1 head baby bok choi
    • ⅓ package enoki mushrooms (optional)
    • ½ large shallot diced
    • 2-3 cloves garlic minced

    Instructions

    • Mix together the peanut butter, soy sauce, lime juice, miso paste, and water to form a sauce
    • Cook rice noodles according to package instructions
    • In a large pot or wok, add oil to the pan and sautée the shallots, then the garlic, then the bok choi
    • Add drained noodles to the pot, and stir peanut sauce into the pot 
    • While stirring, add more soy sauce and other seasonings to taste (I love using vegan chicken flavoring and Trader Joe’s chili onion crunch!) 
    •  Sear the tofu cubes with soy sauce and add to the noodles
    • Add the enoki mushrooms near the end and stir into the dish.
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Gluten-Free Recipes

    • The Best Creamy Chickpea Pasta Salad
    • Blood Orange Gin Cocktail
    • Healthy Fish Tacos (With Cod)
    • Scallop Crudo with Mango Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm so glad you're here :)

    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

    Learn more about me →

    Let's Be Friends!

    • Facebook
    • Instagram
    • Pinterest

    Seafood Recipes

    The Best Creamy Lobster Ravioli Sauce

    Fancy Lobster Pasta with Cream Sauce

    Healthy Fish Tacos (With Cod)

    Scallop Crudo with Mango Sauce

    hamachi in a plate.

    Easy Hamachi Crudo (Yellowtail Sashimi)

    salmon pasta on a pink plate.

    Penne al Salmone (with Fresh Salmon)

    Popular Recipes

    Creamy Vegan Miso Ramen Noodles

    Sourdough Stecca Bread (No Knead Baguette)

    Confit Garlic (Stovetop, Oven, & Instant Pot)

    Hibachi Fried Rice With Yum Yum Sauce

    Creamy Vegan Tuscan Pasta (Instant Pot)

    Cowboy Caviar

    Vegan Cowboy Caviar Dip

    Footer

    ↑ back to top

    Legally Healthy Blonde

    Privacy Policy & Terms of Use

    About

    Contact

    Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Legally Healthy Blonde