Colorful, flavorful, and satisfying, Rainbow Vegetarian Pad Thai with Peanuts and Basil is that rare kind of dinner that feels as festive as it is nourishing. Each vibrant bite pops with fresh veggies, the savory tang of tamarind, and that signature crunch of roasted peanuts and fresh herbs. Whether you’re new to Thai noodles or have been craving a lighter, veggie-packed version of this timeless dish, this recipe delivers on all fronts—bringing together irresistible textures, zesty flavor, and plant-based goodness in just 30 minutes!
Ingredients You’ll Need
Gathering the ingredients for Rainbow Vegetarian Pad Thai with Peanuts and Basil is surprisingly straightforward, and each element brings its own magic to the table—from the slippery rice noodles to the rainbow-bright veggies and the punchy, umami sauce. These components aren’t just for looks; they weave together for a taste and texture that’s pure joy in every forkful!
- 8 ounces rice noodles: The soft, chewy noodles are the backbone of classic Pad Thai and soak up every drop of flavor.
- 2 tablespoons vegetable oil: A neutral choice that lets the colorful ingredients shine, and prevents sticking in your pan or wok.
- 2 eggs, lightly beaten: They add silky richness and classic Pad Thai texture; scramble gently for the best results.
- 1 red bell pepper, thinly sliced: Brings a pop of color along with natural sweetness and crunch.
- 1 cup shredded carrots: Carrots offer welcome sweetness and lovely orange tones for that rainbow effect.
- 1 cup shredded purple cabbage: Adds a satisfying bite and rich purple hue to your vibrant medley.
- 1 small zucchini, julienned: This brings green brightness and a tender, mild layer to the dish.
- 3 green onions, sliced: Essential for their gentle onion bite and fresh, springy flavor.
- 3 cloves garlic, minced: To deepen the flavors with mellow, aromatic warmth.
- 1/4 cup roasted peanuts, chopped: For that signature crunch and delicious nutty finish.
- 1/4 cup fresh basil leaves, chopped: The herby aroma lifts the entire dish—don’t skip it!
- 1/4 cup fresh cilantro, chopped: Fresh and zippy, it plays perfectly with basil and lime.
- 1 lime, cut into wedges: A squeeze at the end brightens each bite with freshness.
- 3 tablespoons soy sauce: Supplies the salt and umami backbone for the sauce.
- 2 tablespoons tamarind paste: The essential tang—don’t Pad Thai without it!
- 2 tablespoons brown sugar: Balances the tamarind’s tartness and rounds out the sauce.
- 1 tablespoon rice vinegar: It lends gentle acidity and an authentically light touch.
- 1 tablespoon lime juice: A little liquid sunshine that ties together all the flavors.
- 1/2 teaspoon crushed red pepper flakes (optional): Add these if you crave a little spicy kick!
How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil
Step 1: Prepare the Noodles
Start by cooking the rice noodles according to the package instructions—usually a quick soak in hot water. Drain them and rinse with cold water to stop the cooking process and prevent sticking. This step keeps your noodles delightfully springy and ready to soak up all the Pad Thai flavors.
Step 2: Mix the Sauce
Grab a small bowl and whisk together the soy sauce, tamarind paste, brown sugar, rice vinegar, lime juice, and red pepper flakes (if you like a little heat). This aromatic medley is the secret to that irresistible sweet, tangy, salty depth that defines Rainbow Vegetarian Pad Thai with Peanuts and Basil!
Step 3: Stir-Fry Garlic and Eggs
Heat vegetable oil in a large skillet or wok on medium-high. Toss in the minced garlic and let it sizzle for about 30 seconds, unleashing its rich aroma. Push the garlic to the side, pour in the beaten eggs, and gently scramble until just set—this gives the noodles silkiness and a protein boost without overshadowing the veggies.
Step 4: Add the Veggies
Toss in the red bell pepper, shredded carrots, purple cabbage, zucchini, and green onions. Stir-fry for about 3 to 4 minutes: you’re looking for tender-crisp veggies with vivid colors. This keeps the “rainbow” look and loads each bite with crunch and nutritional goodness.
Step 5: Combine and Finish
Add the drained noodles to the hot veggie mix, then pour the sauce over the whole thing. Grab your tongs or spatula and toss everything together, making sure the noodles and veggies are evenly coated in that glossy, fragrant sauce. Keep stir-frying for an additional 2 to 3 minutes until heated through and deliciously glossy.
Step 6: Garnish and Serve
Take your wok off the heat and finish off your masterpiece with a shower of chopped peanuts, fresh basil, and cilantro. Serve with plenty of lime wedges for that final kick of juicy brightness. There it is: Rainbow Vegetarian Pad Thai with Peanuts and Basil in all its glory!
How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil
Garnishes
The best part about serving Rainbow Vegetarian Pad Thai with Peanuts and Basil is piling on the fresh toppings. Don’t be shy—go big with chopped peanuts, loads of basil and cilantro, and extra lime wedges. For extra sparkle, scatter a few reserved green onions or even a sprinkle of sesame seeds on top for crunch and prettiness.
Side Dishes
Though pad thai is a meal in itself, it shines alongside light, refreshing sides. A green papaya salad, cucumber salad, or even a tray of veggie spring rolls creates a true Thai feast. Add a simple bowl of miso soup if you’re looking to warm things up and round out the menu.
Creative Ways to Present
If you want to wow a crowd, try serving Rainbow Vegetarian Pad Thai with Peanuts and Basil in individual bowls layered by color, or wrapped in lettuce leaves for a party-ready appetizer. For a family-style meal, bring the whole skillet to the table and let everyone top their own noodles with extra herbs, nuts, or chili flakes!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Rainbow Vegetarian Pad Thai with Peanuts and Basil into an airtight container and keep it in the fridge. It will stay delicious and fresh for up to three days, ready for a quick lunch or next-day dinner.
Freezing
While the noodles and veggies freeze well enough, the herbs and peanuts lose their oomph after thawing. For best results, freeze the plain pad thai (no garnishes), then add fresh basil, cilantro, and peanuts after reheating for a flavor lift.
Reheating
When it’s time to enjoy round two, gently reheat leftovers in a skillet with a splash of water or vegetable broth. Stir well to revive the noodles and keep everything from drying out. Finish with a fresh squeeze of lime and a handful of basil to bring it all back to life!
FAQs
Can I make Rainbow Vegetarian Pad Thai with Peanuts and Basil vegan?
Absolutely! Omit the eggs or swap them for scrambled tofu or extra veggies. Make sure your tamarind paste and sugar are vegan-friendly for a completely plant-based twist.
What can I use instead of tamarind paste?
If tamarind paste isn’t handy, try mixing lime juice with a splash of rice vinegar and an extra pinch of brown sugar. While it won’t be quite the same, this quick fix keeps your pad thai bright and tangy.
Is it possible to add more protein?
Definitely! Tofu, edamame, or even chopped seitan can be added in Step 4 with the vegetables. This makes your Rainbow Vegetarian Pad Thai with Peanuts and Basil even more filling and satisfying.
How can I make it gluten-free?
Rice noodles and the other main ingredients are naturally gluten-free, but double-check your soy sauce. Swap it with tamari or coconut aminos to keep your meal completely gluten-free and just as tasty.
Why rinse the noodles after cooking?
Rinsing stops the cooking process and prevents the noodles from sticking together—so you get perfectly separated, slurp-worthy strands that are ready to absorb all the delicious sauce.
Final Thoughts
Ready to bring a burst of color and flavor to your table? Rainbow Vegetarian Pad Thai with Peanuts and Basil is sure to win over everyone—veggie lovers and noodle aficionados alike. With its quick prep, lively flavors, and playful presentation, it’s the kind of dish you’ll return to again and again. Give it a try, and enjoy every vibrant bite!
Print
Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy the vibrant flavors of this Rainbow Vegetarian Pad Thai with Peanuts and Basil. This colorful dish is packed with fresh vegetables, rice noodles, and a tangy sauce, topped with crunchy peanuts and fragrant herbs.
Ingredients
Rice Noodles:
8 ounces rice noodles
Vegetable Oil:
2 tablespoons
Eggs:
2, lightly beaten
Red Bell Pepper:
1, thinly sliced
Shredded Carrots:
1 cup
Shredded Purple Cabbage:
1 cup
Zucchini:
1 small, julienned
Green Onions:
3, sliced
Garlic:
3 cloves, minced
Roasted Peanuts:
1/4 cup, chopped
Fresh Basil Leaves:
1/4 cup, chopped
Fresh Cilantro:
1/4 cup, chopped
Lime:
1, cut into wedges
Soy Sauce:
3 tablespoons
Tamarind Paste:
2 tablespoons
Brown Sugar:
2 tablespoons
Rice Vinegar:
1 tablespoon
Lime Juice:
1 tablespoon
Crushed Red Pepper Flakes (optional):
1/2 teaspoon
Instructions
- Cook the Rice Noodles: Prepare according to package instructions, then rinse under cold water.
- Prepare the Sauce: Whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, lime juice, and red pepper flakes.
- Stir-Fry: Heat oil in a skillet, add garlic, then eggs. Add vegetables and stir-fry until tender. Toss in noodles and sauce, stir-fry until heated.
- Finish and Serve: Top with peanuts, basil, and cilantro. Serve with lime wedges.
Notes
- For extra protein, consider adding tofu or edamame.
- Adjust the spice level by adding more or less red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg
