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Easy Vegetarian Pad Thai

Easy Vegetarian Pad Thai

  • Author: Amy Estes
  • Total Time: 20 minutes
  • Yield: 2 1x


Soft rice noodles mixed with sautéed veggies, and edamame, cooked in an incredible pad thai sauce that you have to make! Vegetarian, gluten-free and the perfect date night in a meal for two! It comes together in less than 20 minutes. So easy and so good!


  • 8 oz package of store-bought Pad Thai Noodles
  • 1 tbsp sesame oil
  • 2 large red bell peppers (thinly sliced)
  • 1 large yellow bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1/2 red onion (thinly sliced)
  • 1 cup shelled edamame (cooked)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground ginger
  • 1 tbsp soy sauce
  • 1 egg (lightly whisked)

For the pad thai sauce

  • 1/3 cup vegetable stock
  • 3 tbsps rice wine vinegar
  • 1 tbsp fresh lime juice
  • 3 tbsps maple syrup or brown sugar
  • 2 tbsps soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger


  1. Boil the noodles according to package instructions. It usually takes about 5 minutes. Then drain and run under cold water to prevent them from sticking. Set aside.
  2. Sauté the veggies – heat up a large skillet or wok to medium-high heat with the sesame oil. Add in the veggies and cook for a few minutes until tender. Season with the garlic powder, onion powder, ginger, and pepper. Remove and set aside.
  3. Add the noodles to the same pan and toss. Cook for 2-3 minutes.
  4. While the noodles are cooking, make the sauce. Add all sauce ingredients to a small bowl and whisk well to combine.
  5. Push the noodles to the side of the pan and add in the whisked egg. Toss the egg with the noodles after a minute or so. Add the veggies back to the pan with the noddles and egg, add in the cooked edamame and toss. Pour on the sauce and stir everything together. Cook for 2 more minutes until everything is nice and bubbly and packed with flavor.
  6. Plate and top with freshly minced cilantro and chopped peanuts and a squeeze of lime juice.


This stores great in the fridge for up to 4 days.

Feel free to add in chickpeas or crispy tofu for more protein.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Sautéed
  • Cuisine: Asian