Vegetable Pad Thai

by Nicole
Vegetable Pad Thai Recipe Egg-free Gluten-free

I absolutely love Pad Thai, but I prefer to make it at home and have control over the ingredients that go into the sauce. I wanted to create a recipe that was egg-free, gluten-free and peanut-free. So while this might not sound like your traditional pad thai, it sure does taste delicious!

You can adjust the sauce recipe to make it more sweet or more spicy if you like. I find this recipe as-is has a really nice balance of both. 

Spiralizing the vegetables is the best part! It’s really so much fun. Before creating this recipe, I didn’t know you could use this machine on onions and red peppers, but you learn something new every day!

If you don’t have a spiral slicer, you can simply use a julienne peeler, or julienne by hand like in this video. Check out my spiralized vegetables using my spiral slicer below, it’s so quick and easy!

Now to make the sauce, I simply shook the ingredients together in a mason jar. You can use any jar you have with a tight lid, or a blender.

You will soak the noodles ahead of time and set aside.

The julienned/spiralized vegetables are first added to the skillet to lightly cook.

And then the noodles are added and lightly tossed with tongs to combine.

You can eat the pad thai as is, or garnish with nuts, herbs, and/or a slice of lime.

Vegetable Pad Thai

A slight twist on a classic recipe, with this egg-free, peanut-free, and gluten-free version.


  • spiralizer (or just julienne the veggies)
  • stove-top


  • 4 oz. brown rice noodles I look for ones that are similar to the flat pad thai noodle
  • 1 zucchini
  • 1 red pepper
  • 1/2 yellow onion
  • 2 carrots
  • 2 Tbsp. grapeseed oil
  • 1/2 cup cashews
  • 1/2 cup cilantro and green onion, chopped optional
  • 1 lime wedge optional

Pad Thai Sauce

  • 3 Tbsp. coconut sugar
  • 1 garlic clove, mined
  • 3 Tbsp. vegetable broth or water if using water, you might want to add extra seasoning, to taste
  • 2 Tbsp. white vinegar
  • 3 Tbsp. tamari
  • 1 tsp. chili paste (sambal oelek)
  • 1/4 tsp. miso paste
  • pinch black pepper
  • 1/4 cup water


  • Place the uncooked noodles in a bowl of cold water to soak.
  • Spiralize or julienne the zucchini, red pepper, onion, and carrots into noodle like pieces.
  • Add all of the sauce ingredients to a jar with a lid and shake to combine (or add to a blender to combine).
  • Heat a tablespoon of grapeseed oil over medium heat. Add the veggies – stir fry with tongs for 2-3minutes or until tender. Be careful not to overcook them as they will get soggy and heavy. Transfer to a dish and set aside.
  • Add another tablespoon of grapes oil to the pan. Drain the noodles (they should be softened by now). Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce starts to thicken and stick to the noodles. You may need to add a “slurry” to thicken the sauce if it isn’t happening on it’s own. Do this by mixing 1 tbsp. arrowroot starch with a bit of the sauce, and mix into a paste. Add a bit of this paste to the pan at a time,and combine with the rest of the sauce until it starts to thicken. Don’t add too much at once, or the sauce may become too thick.
  • Add in the vegetables, toss together and remove from heat.
  • Plate, and sprinkle with cashews, fresh herbs, and add a lime wedge on the side for garnish.
  • Serve and Enjoy!

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