Pad Thai Recipes

Vegetable Pad Thai

By:  Kris Kelly


Vegatable Pad Thai.jpg

4 Servings
GF, Vegan, Soy-Free



  • 1 package Traditional Pad Thai Noodles
  • 2 teaspoons coconut oil
  • 1 medium yellow onion, finely sliced
  • 1 red bell pepper, finely sliced
  • 2 large carrots, spiralized or julienned
  • 1 large zucchini, spiralized or julienned
  • 2 cloves garlic, minced
  • ½ cup toasted peanuts
  • 2 scallions, chopped
  • ¼ cup cilantro, chopped


Peanut Thai Sauce:

  • 2 Tablespoons smooth peanut butter
  • 3 Tablespoons coconut aminos or 2 Tablespoons gluten-free Tamari
  • 1Tablespoons coconut vinegar or apple cider vinegar
  • 1 Tablespoons coconut nectar or honey
  • 2 teaspoons chili paste (sambal oelek)
  • 1 medium clove garlic, minced, microplaned or pressed through garlic press
  • 2 teaspoons grated fresh ginger (easiest when using a microplaner)
  • Juice of ½ lime

Note: If you find your sauce is too thick, add 1-2 Tablespoons warm water to thin out. This is often caused by the consistency of creamy peanut butter being different for each brand. 


  1. Prepare sauce. Using a small bowl, add peanut butter, coconut aminos, coconut vinegar, squeeze of lime juice, coconut nectar or honey, chili paste, grated garlic and ginger. Stir until well combined. Set aside.
  2. Prepare noodles according to package directions. Drain, rinse with cold water and set aside.
  3. Using a large skillet over medium-high heat, add 1-2 teaspoons coconut oil, onion and bell pepper. Sauté 3-4 minutes
  4. Add spiralized carrots, zucchini, peanuts and minced garlic. Continue cooking 3-4 minutes or until vegetables are tender.
  5. Add drained Pad Thai Noodles and prepared sauce. Toss until noodles are well coated.
  6. Serve with a fresh cilantro and lime wedges.