Gretchen's Vegan Bakery

Vegan Panang Pasta

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Vegan Pasta Panang is one of my favorite dishes to make!

Not only is it fast and easy (you cna have it ready in just about 25 minutes!) it is so delicious!

I love spicy Thai food and this one packs a punch!

But not too much kick, just the right amount of heat in this perfect peanut sauce to go over all those beautiful veggies and Pad Thai style pasta!

For “chicken-less” vegan panang pasta add a package of cooked Gardien Chick’n Strips or any plant based meat alternative of your choice!

Vegan Panang Pasta

5.0 from 3 reviews
Vegan Panang Pasta
 
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This recipe as listed below has about 800 calories per serving, for a lighter, healthier meal omit the oil
Serves: 4 servings
Ingredients
  • Pad Thai style Pasta or Fettuccine 12 ounces
  • Vegetables of Choice: I used:
  • Assorted bell peppers, red, orange, yellow, green all julienne sliced total 1½ cups
  • Red Cabbage Sliced 1½ cup
  • Carrots 1 large carrot julienne sliced
  • Celery Ribs 3 large sliced
  • Onion 1 Medium sliced
  • Vegetable Stock ½ cup
  • For the Thai Peanut Sauce
  • Vegetable Stock or Water 4 Tablespoons
  • Peanut Butter creamy 3 Tablespoons
  • Tamari or Soy Sauce *I use low sodium 6 Tablespoons
  • Sriracha 2 Tablespoons
  • Agave or Maple Syrup 4 Tablespoons
  • Garlic minced 1 Tablespoon
  • For garnish:
  • Rice Vinegar 2 Tablespoons
  • Scallions 4 stalks
  • Sesame seeds 2 Tablespoons
  • Peanuts 4 Tablespoons
Instructions
  1. Cook the pasta as per the instructions, in a large pot of salted boiling water
  2. Prepare the veggies by slicing or chopping them
  3. Mix all the sauce ingredients together and whisk smooth
  4. Steam/Saute the veggies (except the red cabbage) with the vegetable stock in a large saute pan or a wok until tender about 5 minutes then add the red cabbage and cook for another 3 minutes
  5. Add the sauce and whisk smooth as it boils add the cooked, drained pasta last
  6. Toss everything together well then add the rice vinegar and toss to coat
  7. Serve hot and garnish with optional chopped scallions, peanuts and sesame seeds
Notes
This pasta is great served leftover! So it can be stored for up to 1 week in the refrigerator

Just reheat on the stove or in the microwave

 

Reader Interactions

Comments

  1. SN

    This is the most authentic tasting Panang recipe on the internet. I was blown away at how amazing it was yet how simple it was to make. The only veges I used were what I had on hand: carrots, celery, yellow & green onions. I did have Vegan Chicken Strips by Morning Star which was perfect in this recipe. I also added 1 tsp of minced ginger to the sauce. Super Delicious!!

    • Gretchen

      wow thanks for trying it! I also love this recipe! I was debating deleting this video since it got the LEAST amount of attention compared to ALL my videos (not that I get much attention to begin with, LOL but in terms of views, this one was the absolute lowest!) Im glad I didnt do it before you got a chance to check it out!

  2. SN

    Oh, I also doubled the sauce for this recipe. I think doubling the sauce per 16oz of brown rice noodles is very necessary.

  4. Roman S

    I am convulsing from pleasure right now as I just finished my first portion of this. Gretchen THANK YOU SO MUCH for the good that you do for people. Please, keep doing this. You are truly amazing.