Make a vibrant vegetarian Pad Thai at home in minutes with a spectacular vegetable blend and Chick'n Veggie Tenders.


Recipe Summary

15 mins
5 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.

  • Thaw vegetables; drain well. Set aside.

  • Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.

  • In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.

  • Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.


Lacto-Ovo Vegetarians, add scrambled egg, if desired.

Nutrition Facts

517 calories; protein 20.1g 40% DV; carbohydrates 74.8g 24% DV; fat 15.8g 24% DV; cholesterolmg; sodium 1671.2mg 67% DV. Full Nutrition

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was great! It went perfectly with the Satay Chicken on this site which was absolutely delish! I used my own vegetables in stead of the frozen and skipped the chicken tenders since I was serving it with chicken. Plenty of leftovers but they only lasted until lunch the next day. I'm surprised it only got three and a half stars with such great flavor and ease. Will definitely make this again. Read More
Rating: 4 stars
My kids loved it! My husband loved it! I deep fried tofu in canola oil. I previously marinated it in peanut sauce. I did this instead of the chicken tenders. I liked it! Read More