Description
A delicious and vibrant Vegetable Pad Thai recipe that brings the flavors of Thailand right to your kitchen. This vegetarian version of the classic dish is packed with colorful vegetables, rice noodles, and a savory-sweet sauce, topped with crunchy peanuts and fresh cilantro.
Ingredients
Scale
Rice Noodles:
- 8 oz rice noodles
Vegetable Mix:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 eggs, lightly beaten
- ¼ cup roasted peanuts, chopped
- ¼ cup fresh cilantro, chopped
- lime wedges for serving
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste (or 2 tablespoons lime juice as substitute)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Cook Rice Noodles: Prepare rice noodles according to package directions, then drain and rinse.
- Make Sauce: Whisk together all sauce ingredients in a small bowl.
- Stir-Fry Vegetables: Cook garlic, bell pepper, and carrots in oil. Add eggs and scramble, then combine with vegetables.
- Add Noodles and Sauce: Stir in cooked noodles and sauce, cook until heated through.
- Finish and Serve: Add bean sprouts, green onions, top with peanuts, cilantro, and lime. Serve hot with lime wedges.
Notes
- Add tofu or tempeh for extra protein.
- Swap in other vegetables like broccoli or snap peas.
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 80 mg
