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

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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

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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