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This Easy Vegetarian Pad Thai is easy to make, slightly sweet, slightly spicy, and wholly satisfying. It can be packed full of veggies, and is easily made vegan! Vegetarian | Vegan | Thai Food | Take Out at Home

Easy Vegetarian Pad Thai

A hearty, delicious dish that can be made with almost any of the vegetables you have in the house: you just need the one crucial ingredient: sweet chili sauce.  See the link in the post above to order it directly from Amazon!  To make a vegan version, simply omit the egg.
5 from 11 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine Thai
Servings 4 People


  • 2 Tablespoon Olive oil
  • 1 Onion, sliced
  • 1 16 oz Carton Vegetable stock Will only use about a half of this carton on average.
  • 1 Large Eggplant (about 2 cups)
  • 1 Red bell pepper, sliced
  • 6 Mushrooms, sliced
  • 1 Yellow zucchini, sliced
  • 4 Tablespoon Soy sauce May use more or less to taste.
  • 4 Tablespoon Sweet chili sauce May use more or less to taste.
  • 2 Tablespoon Brown sugar
  • 1 Lime
  • 1 Pack Soba noodles
  • 2 Tablespoons Roasted cashew nuts
  • 2 Eggs
  • 1 Tablespoon Fresh Cilantro Leaves


  • Slice onions, mushrooms, and bell pepper thinly.  Chop eggplant and zucchini into 1/2 inch cubes.
  •  Prepare a medium size pot for boiling water.
  • Whisk eggs and set aside.
  • Heat oil in a wide skillet or wok and add onions, cook until soft
  • Add chopped eggplant to wok or skillet: cook on medium high, adding vegetable stock little by little to soften the eggplant pieces. Cook until eggplant is very, very soft.
  • Add zucchini and cook until soft. 
  • Add mushrooms and pepper and cook util soft.
  • Add the sugar, about a half cup more of the vegetable stock, the juice of the lime, and the sweet chili sauce.
  • Turn off heat from wok.
  • Pour vegetable mixture into a bowl, leaving the wok / skillet empty.
  • Cook the noodles according to instructions on pack: usually this means boiling them for a few minutes and then draining and rinsing under cold water.
  • Once noodles are cooked and drained, pour whisked eggs into empty wok and begin to scramble. 
  • Before they are quite finished, add noodles and stir together. 
  • Pour vegetables over noodles and stir. 
  • Warm until everything is to desired temperature. Add crushed cashews on top and extra sweet chili sauce to taste.  May garnish with cilantro if desired.