Get your protein and the Pad Thai flavor you love in a plant-based version with no soy, grain, or sugar. Our Chickpea Noodle Pad Thai with Vegetables has 19 grams of protein and is loaded with Vitamins A and C and calcium. This is an outstanding busy weeknight option because it cooks so quickly. The key is in the prep, laying out your ingredients, and simultaneously cooking the pasta and vegetables.Print
Chickpea Noodle Pad Thai with Vegetables
For the Sauce
- 1/3 cup coconut aminos
- 1/4 cup water
- 1/4 cup fresh lime juice
- 3 tbsp rice vinegar
- 3 tbsp Lakanto Golden Sweetener
- 2 tbsp tomato paste
- 1 tbsp creamy natural (unsweetened) peanut butter
- 3/4 tsp chili garlic sauce (for mild), more if you like it spicy
For the Vegetables
- 4 large garlic cloves, minced
- 1 shallot or small yellow onion, sliced into thin half moons
- 1 bunch green onions, thinly sliced (whites and tender greens)
- 1 large red bell pepper, seeded then thinly sliced top to bottom
- 1 large carrot, matchstick cut or diced
- 2 1/2 firmly packed cups broccoli florets, small bite-sized
- 2 packed cups shredded red cabbage
- 2 cups bean sprouts
- 1/4 firmly packed cup cilantro leaves, measured then roughly chopped
- 1 tbsp avocado oil
For the Noodles
- 1 8-ounce package Banza chickpea spaghetti
- Generous pinch of salt for boiling
- 1/4 cup unsalted peanuts, halved or roughly chopped
- Lime wedges
- Combine all sauce ingredients in a large bullet blender cup or blender pitcher. Pulse until smooth and set aside.
- Set a large sauté pan or wok on the stove and set a large pot with at least 8 cups of water and a generous pinch of salt over high heat and bring to a boil while prepping the vegetables.
- Prep all vegetables and divide into separate piles as follows: onions, broccoli, carrots, garlic. Place the bell pepper, cilantro, bean sprouts, and green onions together. Place the shredded cabbage in a large serving bowl or divide between four plates or bowls.
- Once the water starts to boil and all vegetables are prepped, head the sauté pan or wok over medium-high heat. Add the pasta to the boiling water and set a timer for 7 minutes.
- At the 5-minute mark, add the avocado oil and shallots/yellow onion to the hot sauté pan and let cook for 2 minutes undisturbed. Stir the pasta so it doesn’t boil over (it foams quite a bit).
- At the 3-minute mark add the broccoli to the sauté pan, stir and cook 2 minutes (stir broccoli and pasta as needed). You look like a mad scientist right now, but that’s okay.
- At the one-minute mark, add the carrots to the sauté pan and stir, and with 30 seconds remining, add the garlic, stir, and remove from heat.
- Drain and rinse the pasta, return the sauté pan to medium-high heat, and immediately add the pasta to the pan. Pour half of the sauce over the pasta and toss. Add the cilantro, bean sprouts, bell pepper, and green onions to the pan, on top of the pasta. Cook 2 minutes, allowing the pasta to absorb most of the liquid. Add half of the remaining liquid and toss.
- Transfer to a serving bowl or to individual plates/bowls on top of the shredded cabbage. Top with peanuts and serve immediately with lime wedges and reserved sauce on the side. Reserved sauce can be added to leftovers as the pasta will continue to absorb liquid when refrigerated.
Refrigerate in a glass, airtight container up to four days.
Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 335, Fat: 5, Saturated Fat: .5g, Trans Fat: 0g, Polyunsaturated Fat: .1g, Monounsaturated Fat: .8g, Cholesterol: 0mg, Sodium: 520mg, Potassium: 675mg Carbohydrates: 57g total/46.5g net, Fiber: 10.5g, Sugar: 15g, Protein: 19g, Vitamin A: 67%, Vitamin C: 222% Calcium: 41%, Iron: 9.9% (based on 2,000 calorie diet).
Keywords: VEGETABLE PAD THAI, CHICKPEA NOODLES, SOY-FREE, VEGAN, VEGETARIAN, GRAIN-FREE, GLUTEN-FREE, SUGAR-FREE, HIGH PROTEIN, PLANT-BASED