Avocado Pad Thai

“Kev cook Thai… Kev cook Thai very well…”

If you live in my house, you have to listen to me say that every time I make this. It’s required or you’re not allowed to indulge in this tasty dish. I’m a fan of “dad jokes” and that Meet the Parents reference invokes the intended eye-rolls from my wife and kids.

Since this plant-based version of Pad Thai is my wife’s favorite, she’ll put up with my bad jokes in order to get me to make this as often as possible. And the kids love it too! (The food, not the jokes.)

WFPB vegan avocado pad thai

Avocado Pad Thai

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Total Time: 1 hour
Servings: 4

What you’ll need

  • 1 lb wide brown rice noodles
  • 3 tbsp garlic, minced
  • 1 large yellow onion, chopped
  • 1 bunch green onions, chopped
  • 8 oz bean sprouts, fresh
  • ½ cup Thai basil, chopped (or sub Italian basil)
  • ½ cup cilantro, chopped
  • ½ cup roasted unsalted peanuts, chopped
  • ½ cup low-sodium soy sauce
  • ¼ cup raw sugar
  • ¼ cup tamarind paste (or sub ketchup)
  • ¼ cup lime juice
  • 2 avocados, cubed
  • 1 lime, cut into wedges
  • Thai chili paste, red curry paste, or gochujang, optional

How you’ll do it

  • Bring a medium pot of water to boil.
  • Add brown rice noodles and turn off heat. Let cook for 5 minutes and drain (or follow package directions if vastly different). Rinse immediately with cold water to stop cooking. Leave the noodles wet in your strainer to keep them from sticking.
  • In a small bowl, whisk together soy sauce, sugar, lime juice, and tamarind. Set aside.
  • In a large sauté pan, cook onions and garlic over medium heat, adding water a tablespoon at a time to deglaze the pan and keep from sticking.
  • Once onions are translucent and starting to brown, add green onion and half of sauce mixture. Cook for a couple minutes.
  • Stir in cilantro and basil and cook another minute.
  • Finally, re-rinse noodles if they’ve stuck together. Shake dry and add to sauté pan. Add bean sprouts and remaining sauce and toss until well combined and everything is warm. Remove from heat.
  • Serve in bowls and top with a sprinkling of chopped peanuts, avocado, and a lime wedge on the side.
  • If you like your Pad Thai spicier (like I do), add your favorite Thai chili paste or red curry paste to your own serving. I actually prefer gochujang on this (Korean hot pepper paste). Yeah, I know it’s not Thai, but it’s so damn good!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

1 Comment

  1. Pingback: Oil-Free Vegan Thai Peanut Sauce - KevCooksPlants

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