If you are craving a vibrant, flavorful, and wholesome meal, this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe is exactly what you need. Bursting with colorful vegetables, a tangy peanut sauce, and fresh herbs, this dish is a perfect balance of textures and tastes that will make your taste buds sing. Whether you’re new to Thai-inspired cooking or a longtime fan, this recipe brings simplicity and joy to the kitchen, transforming humble ingredients into a truly memorable meal.
Ingredients You’ll Need
The magic of this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe comes from a handful of simple, fresh ingredients that each add an essential element—whether it’s vibrant color, satisfying crunch, or rich flavor. Every ingredient plays a beautiful role in creating a dish that’s wholesome and exciting to eat.
- 8 oz rice noodles: These provide the perfect tender base that soaks up all the delicious sauce.
- 1 tablespoon vegetable oil: Ideal for sautéing the vegetables without overpowering the flavors.
- 2 cloves garlic (minced): Adds a wonderful aromatic depth to the dish.
- 1 cup shredded carrots: Bright orange sweetness and crunch bring freshness to every bite.
- 1 red bell pepper (thinly sliced): Adds vibrant color and juicy crisp texture.
- 1 cup purple cabbage (shredded): Offers a beautiful pop of color and subtle earthiness.
- 1 zucchini (spiralized or julienned): Adds lightness and a unique texture variance.
- 2 eggs (lightly beaten, optional): A source of protein that also adds a silky richness when scrambled in.
- 1/3 cup roasted peanuts (chopped): Brings delightful crunch and nuttiness for contrast.
- 1/4 cup fresh basil (chopped): Injects fresh, peppery aroma that completes the Thai flair.
- 1/4 cup fresh cilantro (optional): Adds bright, citrusy notes if you like a herby lift.
- Lime wedges for serving: The perfect finishing touch for a burst of zesty brightness.
For the sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free): Provides the salty umami backbone.
- 1 1/2 tablespoons brown sugar: Balances the saltiness with a touch of sweet caramel.
- 1 tablespoon rice vinegar: Adds mild acidity to brighten up the sauce.
- 1 tablespoon lime juice: Imparts fresh tang and vibrancy.
- 1 tablespoon peanut butter: Creates richness and a creamy texture in the sauce.
- 1–2 teaspoons sriracha (to taste): Brings a gentle heat that can be adjusted as you prefer.
How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Step 1: Prepare the noodles
Begin by cooking the rice noodles according to the package directions. This step is crucial for ensuring they maintain their delicate texture—soggy noodles can ruin the dish. After cooking, drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside and get ready for the colorful stir-fry that’s coming next.
Step 2: Whisk the sauce
Whisk together soy sauce, brown sugar, rice vinegar, lime juice, peanut butter, and sriracha in a small bowl until completely smooth. This luscious sauce is the heart of the dish, marrying savory, sweet, tangy, and spicy flavors into one irresistible coating for the noodles and vegetables.
Step 3: Sauté the garlic and vegetables
Heat vegetable oil in a large skillet or wok over medium heat and toss in the minced garlic, letting it sweat and release its fragrance for about 30 seconds. Then add shredded carrots, sliced red bell pepper, shredded cabbage, and zucchini. Stir-fry these for 3 to 5 minutes until they’re crisp-tender, preserving their vibrant colors and fresh bite.
Step 4: Cook the eggs (optional)
If you’re including eggs, push the sautéed vegetables to one side of the pan and scramble the lightly beaten eggs in the cleared space. This technique allows you to gently cook the eggs and then combine them with the veggies, adding silky texture and extra protein to the dish.
Step 5: Combine noodles and sauce
Add the cooked noodles to the pan alongside the prepared sauce. Toss everything together thoroughly so the noodles and vegetables are evenly coated with the flavorful sauce. Cook for an additional 2 minutes, allowing all the ingredients to come together in harmony and heat through.
Step 6: Finish with fresh herbs and peanuts
Remove the pan from heat and stir in the chopped roasted peanuts, fresh basil, and optional cilantro. These final touches provide layered texture and a fragrant, herbal lift that defines this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe.
How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Garnishes
Serving this dish with extra crushed peanuts and fresh basil leaves on top introduces extra crunch and aroma. Lime wedges squeezed over just before eating add a perfect acidic snap that brightens all the flavors and makes each bite refreshing and tantalizing.
Side Dishes
This pad thai works beautifully as a standalone meal, but if you want to round it out, consider simple sides like a crisp cucumber salad or lightly steamed greens. These will complement the rich peanut sauce and maintain the light, fresh vibe of your meal.
Creative Ways to Present
Presenting your Rainbow Vegetarian Pad Thai in colorful bowls or on banana leaves will elevate the dining experience. You can also serve it in small lettuce cups for a fun, handheld twist, perfect for parties or casual get-togethers that will impress your guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
Leftover Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Be sure to keep the lime wedges separate to maintain their freshness and avoid sogginess.
Freezing
While freezing pad thai is possible, it may slightly affect the texture of the noodles and fresh herbs. If you plan to freeze, leave out the fresh basil and peanuts, adding them only after reheating to keep the flavors and textures vibrant.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or vegetable broth to help loosen the noodles and bring back some moisture. Stir frequently to avoid sticking and ensure even warming.
FAQs
Can I make this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe vegan?
Absolutely! Simply omit the eggs or swap them for a firm tofu scramble, and be sure to use tamari instead of soy sauce if gluten is a concern. The dish remains just as flavorful and satisfying.
What if I don’t like spicy food? Can I skip the sriracha?
You can totally leave out the sriracha or reduce the amount to suit your taste. The sauce will still be deliciously tangy and nutty without the heat.
Which vegetables can I substitute or add?
Feel free to customize your pad thai with snaps peas, bean sprouts, baby corn, or broccoli florets. Just keep the stir-fry time short to retain vibrant colors and crunch.
Is this recipe suitable for meal prep?
Yes! It holds up well for meals throughout the week. Just add the peanuts and fresh herbs right before eating to keep the textures fresh.
Can I use other nuts instead of peanuts?
Definitely try cashews or almonds if you prefer, but roasted peanuts provide that classic pad thai crunch and rich flavor that’s hard to beat.
Final Thoughts
This Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe is a vibrant, nourishing dish that transforms a simple noodle stir-fry into a celebration of colors, textures, and flavors. It’s approachable enough for weeknight dinners but impressive enough to share with friends and family. Give this recipe a try and watch how it brightens your table and your mood with every bite.
Print
Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Rainbow Vegetarian Pad Thai with Peanuts and Basil is a colorful and flavorful twist on the classic Thai noodle dish. Featuring a medley of fresh vegetables, aromatic herbs, and a rich peanut sauce, it’s a wholesome and satisfying meal that’s easy to prepare on the stovetop. Perfect for vegetarians and anyone craving a healthy, tasty noodle stir-fry.
Ingredients
Noodles and Vegetables
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1 zucchini, spiralized or julienned
Proteins and Toppings
- 2 eggs, lightly beaten (optional)
- 1/3 cup roasted peanuts, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro (optional)
- Lime wedges for serving
For the Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 1/2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter
- 1–2 teaspoons sriracha, to taste
Instructions
- Prepare the Noodles: Cook rice noodles according to the package directions. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process. Set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, lime juice, peanut butter, and sriracha until smooth and well combined.
- Sauté Vegetables: Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add shredded carrots, sliced red bell pepper, shredded cabbage, and spiralized zucchini. Stir-fry the vegetables for 3 to 5 minutes, or until they become crisp-tender.
- Cook the Eggs (Optional): Push the cooked vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them gently. Once cooked, stir the eggs together with the vegetables to combine.
- Toss Noodles with Sauce: Add the cooked rice noodles and the prepared sauce to the skillet. Toss everything thoroughly to ensure the noodles and vegetables are evenly coated. Heat through for about 2 minutes, stirring frequently.
- Finish and Serve: Remove the skillet from the heat. Stir in the chopped roasted peanuts, fresh basil, and cilantro if using. Serve hot with lime wedges and garnish with extra peanuts or basil as desired.
Notes
- For a heartier dish, add tofu or tempeh as additional protein.
- Adjust the spiciness by adding more or less sriracha according to your preference.
- Using spiralized vegetables helps reduce carbohydrates for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
