Description
A vibrant and flavorful Vegetable Pad Thai recipe featuring tender rice noodles, crisp vegetables, and a tangy, savory sauce. This vegetarian Thai-inspired dish is quick to prepare on the stovetop and perfect for a satisfying meatless dinner.
Ingredients
Scale
Noodles
- 8 ounces flat rice noodles
Sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 2 tablespoons brown sugar or palm sugar
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
- 1 teaspoon sriracha or chili paste (optional)
Vegetables and Add-ins
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas or snap peas
- 3 green onions, sliced
- 2 large eggs, lightly beaten
- 1/3 cup roasted peanuts, chopped
- Fresh cilantro and lime wedges for serving
Instructions
- Prepare Noodles: Soak the rice noodles in warm water according to package directions until tender. Drain and set aside to prevent overcooking during stir-frying.
- Make the Sauce: In a small bowl, whisk together soy sauce, lime juice, brown sugar, rice vinegar, peanut butter, and optional sriracha until smooth and well combined.
- Sauté Garlic and Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add bell pepper, shredded carrots, and snow peas, cooking for 3 to 4 minutes until vegetables are crisp-tender.
- Cook Eggs: Push the vegetables to one side of the pan. Pour the lightly beaten eggs into the empty side and scramble gently until just set but still moist.
- Combine Noodles and Sauce: Add the drained rice noodles and prepared sauce to the skillet. Toss thoroughly to coat all ingredients evenly and heat through for 2 to 3 minutes.
- Finish and Serve: Stir in sliced green onions and remove the skillet from heat. Serve the pad thai topped with chopped roasted peanuts, fresh cilantro, and lime wedges for extra brightness.
Notes
- Add tofu or extra vegetables like zucchini or bean sprouts to increase variety and nutrition.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adjust the amount of sriracha based on your spice preference.
- For a vegan version, omit the eggs or substitute with scrambled tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
