Vegan Panang Pasta
Prep time
Bake time
Total time
This recipe as listed below has about 800 calories per serving, for a lighter, healthier meal omit the oil
Serves: 4 servings
  • 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
  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
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
Recipe by Gretchen's Vegan Bakery at