Super fast dinner ideas are some of my favorite things. Especially on days when I don’t have time to cook. This simple vegetarian version of Pad Thai is easy to make and takes less than 15 minutes from start to finish! This is a great way to use fresh garden veggies like carrots, snap peas and green onions.
Vegetarian Pad Thai
Serves 6.
Ingredients
- 1 lb box of linguine noodles
- 1/2 cup peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp Lime juice
- 1 Tbsp fresh ginger, chopped
- 1 garlic clove
- Pinch of sugar
- 1/2 cup water
- 1/4 cup of fresh cilantro leaves
- 2 green scallion onions, chopped
- 1 cup sugar snap peas
- 2 carrots, thinly sliced into strips
- 1/4 cup chopped peanuts
- Sliced lime for garnish (optional)
Directions:
- Cook linguine according to package directions.
- Combine peanut butter, soy sauce, lime juice, ginger, garlic, sugar and water in a blender. Pulse until smooth.
- Drain cooked linguine and toss with peanut sauce from blender. Add carrots, onion and peas.
- Divide into serving bowls and top with cilantro, peanuts. Garnish with lime slices if desired.
Do you like Pad Thai? Let me know what you think if you try this recipe at home.
Betty Baez says
I have to try this the ingredients are simple enough and it looks delicious!
Small Footprints says
OMGoodness … OMGOODNESS! I LOVE Pad Thai but the vegan versions I’ve found just don’t quite do it. I think this one would be lovely. Oh I can’t wait to try it! Thanks so much for sharing!
Nicole says
You may think I’m crazy, but I thought of you when I posted this. I know how you like vegan/vegetarian recipes. 🙂 I’m so glad you saw it and commented. Hope you will try it. This is SO EASY and tastes really fresh and delicious. Especially considering how easy it is to throw together.
Small Footprints says
Wow Nicole … thank you so much … how kind of you to think of me (that made my day). You are so right … I LOVE vegan and vegetarian recipes and I’m always on the lookout for something new and tasty … especially when they are easy and don’t require anything “weird”. Thanks, again! 🙂 I’m going to go and share this one on my facebook page. 🙂
Nicole says
Thank YOU for sharing! That’s sweet of you.
Anne says
This looks amazingly simple to put together. I’ve always thought Thai food was over my head, but I think you might have changed my mind! Thanks so much for posting this recipe. 🙂
Katherine G says
This looks delicious!!
Janet W. says
What a delicious recipe and unlike anything I’ve ever made before! Looks so good!
Denise Taylor-Dennis says
This sounds so delicious and easy to make. Most days I don’t have the time to cook or even the energy to cook after working all day.
Anjana @ At The Corner Of Happy & Harried says
Love Thai cuisine! Thanks for the simple recipe!!
Natasha Rodriguez says
Never though it could be this simple! Can’t wait to try it! Thanks for the recipe!
Mary Withrow says
My neice is a vegetarian, so I am always keeping my eyes out for new recipes for her. I often omit meat in recipes, simply because they are not really needed in some.
Karen D says
This sounds so good! And no fish sauce! Last time I had Pad Thai, my daughter-in-law (1/2 Thai) put in pumpkin seeds instead of peanuts. I think peanuts are better!
Kitty Iecvan says
I love Pad Thai! You could try it with just a little bit of hot sauce!
Kamla L. says
I’m always on the look out for quick fix meal recipes. This one looks and sound delicious. I will definitely have to try it. Thanks!
Mahdi Martin says
Wow, this is the best looking pad thai recipe I’ve come across! I’ll have to make this to erase the tragic memory of the frozen pad thai I had last week. Pinned!
V says
Just made this – literally staring at a bowl of the result as I type.
Fantastic recipe as you can use any type or noodles, noodle pasta (spaghetti, linguine etc) or vegetable pasta (courgette or daikon ribbons etc).
I used soba noodles.
Similarly any veg pretty much works. Use as few as two (eg peas and carrots) or as many as you can think up.
For veg’, I thinly sliced lengths of butternut squash, red onion, carrot, ‘Chinese’ lettuce, ‘Chinese’ (tsai shim) cabbage and added edame beans, bean sprouts, sugar snaps, broccoli, water chestnuts and bamboo.
Also, I axed the cilantro – my guys won’t stand the stuff…in anything *sigh.
I garnished with avocado slices.
Everything I used (including the soba noodles) needed using up and this provided the perfect way to avoid wasting them, create a delicious dinner, get some nutrients, protein etc into everyone and best of all…I didn’t even need to cook!
Wish I’d discovered this as a student lol 😛
Nicole says
Wow, your veggie additions are making me hungry! I could use a hot bowl of soup right now (sorry you had to ax the cilantro…that’s my fave!) YUM what a great review of the recipe, thank you so much for leaving all the helpful suggestions. –Nicole