Vegetarian Pad Thai (Fresh, Veggie-Packed & Weeknight-Friendly)
There are certain dishes I come back to again and again when I want something comforting, flavorful, and still nourishing — and Pad Thai is always at the top of that list. This Vegetarian Pad Thai is my lighter, veggie-forward take on the classic. It’s colorful, vibrant, and packed with texture — tender rice noodles, crisp bok choy, crunchy peanuts, and just the right amount of heat.
I love this recipe because it feels indulgent without being heavy. It comes together quickly, uses simple ingredients, and hits all the crave-worthy notes: salty, tangy, slightly sweet, and brightened with fresh lime at the end. It’s the kind of meal that makes you forget you’re cooking “healthy” — because it just tastes really good.
Why You’ll Love This Recipe
- Loaded with vegetables for freshness and crunch
- Naturally gluten-free when using rice noodles
- Quick enough for a busy weeknight
- Easily customizable for spice level or protein
- Restaurant-quality flavor, made at home
Quick & Easy Vegetarian Pad Thai
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Equipment
- Large Wok (at least 12” in diameter)
- medium bowl
- Whisk
- tongs for tossing noodles
- sharp knife for veggie prep
- medium bowl for eggs
- cutting board
Ingredients
- 3 bunches bok choy thinly sliced
- 3 scallions sliced crosswise, keeping white parts separated
- 1 jalapeno pepper thinly sliced
- 1 red fresno chili thinly sliced
- 4 cups mung bean sprouts
- 4 eggs
- 14 oz rice noodles prepared according to package directions
- 6 tbsp Pad Thai sauce any brand
- ½ cups peanuts crushed
- 4 limes cut into wedges
- 1 bunch fresh cilantro for garnish
- coconut oil for cooking
Instructions
- Cut 1 bunch scallions crosswise to separate dark greens part from light green parts and bulbs. Thinly slice remaining scallions crosswise, keeping ends separate.3 scallions
- Prepare rice noodles according to package directions.14 oz rice noodles
- Crack 4 eggs into a medium bowl and whisk to blend.4 eggs
- Pour 2 tbsp coconut oil in a large wok (at least 12” in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1-2 minutes. Remove from heat and set aside.
- Pour 2 tbsp oil into a large skillet and sauté sliced bok choy for 1-2 minutes.3 bunches bok choy
- Add scallion whites, Pad Thai sauce, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes.6 tbsp Pad Thai sauce
- Toss in scallion greens,2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly,until heated through, about 1 minute more.4 cups mung bean sprouts
- Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Garnish with fresh cilantro, jalapeno and fresno chili. Serve with lime wedges.1 red fresno chili, 4 limes, 1 bunch fresh cilantro, 1 jalapeno pepper
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More About This Recipe
Kitchen Tools You’ll Want
- Large wok or wide skillet (12” works best)
- Tongs for tossing noodles
- Sharp knife for veggie prep
- Medium bowl for eggs
- Cutting board
Cooking Tips
- Don’t overcook the rice noodles — slightly al dente is perfect since they’ll finish cooking in the pan.
- Prep everything before turning on the heat; this recipe moves fast.
- If you like extra sauce, keep a tablespoon or two on hand to add at the end.
- Want more protein? Tofu or shrimp slide right in beautifully.
How I Like to Make It (The Flow, Not the Fuss)
I start by prepping everything first — slicing the veggies, cooking the noodles, and whisking the eggs. Once the wok gets hot, the eggs cook quickly into soft curds and get set aside.
The bok choy goes in next with coconut oil, just long enough to soften while keeping a little bite. From there, everything comes together fast: noodles, scallion whites, Pad Thai sauce, and a generous toss until glossy and coated. The final touch is folding in the scallion greens, bean sprouts, and peanuts right at the end so they stay crisp and vibrant.
Finish with fresh cilantro, extra peanuts, and a big squeeze of lime — that citrus makes the whole dish sing.
Health Benefits (Especially Great for Women Over 50)
This veggie-packed Pad Thai delivers fiber, antioxidants, and plant-based nutrients that support digestion and heart health. Bok choy is rich in vitamin K and calcium, which are important for bone health, while peanuts provide healthy fats and protein to help keep blood sugar stable and energy levels steady.
Final Thoughts
This Vegetarian Pad Thai is one of those recipes that proves healthy food doesn’t have to be boring. It’s colorful, satisfying, and endlessly adaptable — whether you’re cooking for family, friends, or just yourself. It’s comfort food that still feels fresh, light, and nourishing… and that’s exactly how I love to cook.
If you make it, don’t forget the lime. Trust me — it’s everything. 💛