Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Did someone call for pad thai noodles? Here’s a vegan version! It’s ready in less time than it takes to call up take-out or rummage around in the pantry trying to decide what to make!
For a Danish/Italian gal with a soft spot for pasta and pastries, I have pretty strong feelings about Thai food. Especially when I can make it in fifteen minutes or less without any special trips to the Asian market down the street!
This is a hangry, exhausted from a long day of work, don’t-feel-like-cooking kind of meal. That’s why I came up with this recipe for vegan pad thai in the first place! At almost 9 PM one night, BL was working late and I had almost thrown in the towel on dinner. I tend to do that as it gets later into the evening. Once the clock hit 8 o’clock, I started looking for excuses to eat avocado toast or grab take out for dinner.
Anyway, BL called to let me know that he was on his way home and starving. Extra emphasis on starving. After I tried persuading him that cereal was an acceptable dinner selection, I went into the kitchen to see what I could make for dinner.
Let’s try making some pad thai noodles! And, it worked. In fifteen minutes. And I’ve never looked back!
Note: For a complete list of ingredients and instructions on how to make this vegan pad thai, keep scrolling down until you see the recipe card!
This is a working 15 minute meal. You’ll need to take advantage of every second to get it on the table in 15 minutes, but it can be done.
Now, this vegan pad thai recipe isn’t truly authentic, but it’s so incredibly delicious. It’s my go-to meal for my husband and I– especially on nights where we feed the kids early and want to have some alone time after they go to bed. I get downright giddy over these spicy Asian flavors. Here are a few cooking tips I wanted to share with you to make this pad thai recipe at home:
Most of the time, I think our vegan pad thai recipe is a meal in and of itself. This really serves 2 huge portions, but can also be divided into fourths if you want to add in a side of other flavors. If I’ve got more time, then I love serving these with my tofu spring rolls or an extra side of stir-fried vegetables.
You can keep any leftovers in an airtight container in the fridge for up to three days. I like to put it in individual serving containers so it’s ready to heat up in the microwave at work, school, or home. Makes lunch so easy the next day!
If you know you won’t use it up in time, you can also freeze leftovers in individual servings for reheating in a skillet or microwave later. In freezer-safe containers, it will last for up to three months frozen.
I hope you enjoy this vegan pad thai as much as we do. If you try it, make sure to come back, leave a comment and rate it. Your feedback helps others and seeing you make my recipes makes my day!
15 minute vegan pad thai! Save this one when you need a quick, healthy meal. Crispy tofu, brown rice noodles, spinach, peanuts and a simple pad thai sauce.
*This makes two large servings or 4 smaller portions.
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