If you love vibrant, flavorful noodle dishes, you are going to adore this Vegetable Pad Thai with Rice Noodles Recipe. It captures all the essence of traditional Pad Thai with a fresh, veggie-packed twist that feels light but deeply satisfying. Each bite is a harmonious blend of tangy, sweet, and savory flavors matched with a wonderful variety of textures—from tender rice noodles to crunchy peanuts and crisp vegetables. Whether you’re a longtime Thai food fan or just craving a delightful vegetarian stir-fry, this recipe will quickly become a favorite to make again and again in your kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Vegetable Pad Thai with Rice Noodles Recipe shine. Each element plays a role in balancing flavor, adding texture, or enhancing the vibrant colors that make this dish so inviting.
- 8 oz flat rice noodles: These noodles provide the authentic chewy texture essential to Pad Thai.
- 2 tablespoons vegetable oil: A neutral oil perfect for stir-frying without overpowering the other flavors.
- 3 cloves garlic, minced: Garlic adds a wonderful aromatic base and a savory kick.
- 1 cup shredded carrots: These bring a subtle sweetness and appealing crunch.
- 1 red bell pepper, thinly sliced: Adds bright color and a mild, crisp flavor.
- 1 cup bean sprouts: Refreshing and crunchy, they lighten each bite.
- 2 green onions, sliced: Provide a fresh, mild onion taste with vibrant green color.
- 2 eggs, lightly beaten (optional): Adds richness and protein, but can be omitted to keep it vegan.
- 1/4 cup roasted peanuts, chopped: The unmistakable crunch and nuttiness that completes Pad Thai.
- Lime wedges and fresh cilantro for garnish: These finishing touches add brightness and herbaceous aroma.
For the Sauce
- 3 tablespoons soy sauce: Provides the salty, savory base of the classic Pad Thai flavor.
- 2 tablespoons brown sugar: Balances the saltiness with subtle sweetness.
- 1 tablespoon rice vinegar or tamarind paste: Brings a lively tang and complexity.
- 1 tablespoon lime juice: Adds fresh citrus notes to brighten the dish.
- 1–2 teaspoons sriracha or chili garlic sauce (optional): Introduces a touch of heat to awaken the palate.
- 1 teaspoon sesame oil: Gives a toasty, nutty aroma for depth.
How to Make Vegetable Pad Thai with Rice Noodles Recipe
Step 1: Prepare the Rice Noodles
Start by cooking the flat rice noodles according to the package instructions until they are just tender. Be careful not to overcook them; you want them to have a slight bite. Drain the noodles well, then rinse under cold water to stop the cooking process and prevent sticking. Set aside—this prep step ensures your noodles are perfectly ready when it’s time to assemble the dish.
Step 2: Whisk Together the Flavorful Sauce
In a small bowl, combine soy sauce, brown sugar, rice vinegar or tamarind paste, lime juice, sriracha if you like it spicy, and sesame oil. This sauce is where the magic happens, blending salty, sweet, sour, and spicy notes that bring the Vegetable Pad Thai with Rice Noodles Recipe to life. Whisk it all until the sugar dissolves and the flavors meld beautifully.
Step 3: Sauté Garlic and Veggies
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant—this is when the aroma will start to fill your kitchen, signaling something tasty is underway. If you’re using eggs, push the garlic to one side and pour in the beaten eggs, scrambling until fully cooked. Next, toss in the shredded carrots and sliced red bell pepper. Stir-fry for 2 to 3 minutes until they soften slightly but still retain their crispness and vibrant color.
Step 4: Combine Noodles, Sauce, and Vegetables
Add the cooked rice noodles to the skillet along with the prepared sauce, bean sprouts, and sliced green onions. Toss everything together gently but thoroughly, coating the noodles and veggies evenly with the sauce. Stir-fry for another 2 to 3 minutes until the dish is heated through and the noodles have absorbed those luscious flavors. This final step marries all the ingredients for a harmonious flavor and texture that’s utterly irresistible.
Step 5: Finish with Peanuts and Garnishes
Remove the stir-fry from heat and plate your Vegetable Pad Thai with Rice Noodles Recipe. Sprinkle the chopped roasted peanuts generously on top and finish with fresh cilantro leaves and lime wedges on the side. The peanuts add a wonderful crunch, while the cilantro and lime bring brightness and freshness to every forkful.
How to Serve Vegetable Pad Thai with Rice Noodles Recipe
Garnishes
Garnishes are more than a decorative touch here—they elevate the entire experience. Chopped roasted peanuts provide that essential crunch and earthy flavor. Fresh cilantro adds a pop of green and a bright, herbal note that contrasts beautifully with the savory noodles. Squeezing lime juice right before eating injects a fresh, zesty burst that brings out the complexity of the sauce.
Side Dishes
This dish stands wonderfully on its own, but you can pair it with light, complementary sides for a complete meal. A simple cucumber salad with a tangy dressing or steamed edamame sprinkled with sea salt can add refreshing elements alongside the hearty noodles. For those craving greens, a quick sautéed bok choy or a miso soup would round out the meal nicely.
Creative Ways to Present
Looking to impress guests or brighten up your dinner table? Serve your Vegetable Pad Thai in colorful bowls or on banana leaves for an authentic Thai touch. Top each serving with extra crushed peanuts and a lime wedge artistically placed for that Instagram-worthy look. For a fun twist, try wrapping small portions in rice paper rolls with fresh herbs for a hand-held appetizer version of this beloved dish.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Pad Thai with Rice Noodles Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and deepen, making it perfect for next-day lunches or quick dinners. Just be sure to store the peanuts and garnishes separately if you want to maintain their crunch.
Freezing
While not traditionally recommended due to the delicate texture of rice noodles, you can freeze this dish if necessary. Place it in a freezer-safe container and consume within one month for the best taste. To avoid sogginess, thaw overnight in the fridge rather than using a microwave defrost setting.
Reheating
To reheat, warm the Vegetable Pad Thai gently in a skillet over medium heat, adding a splash of water or oil to prevent sticking and restore moisture. Stir frequently until heated through. Avoid microwaving as it can make the noodles gummy. Add fresh garnishes after reheating to revive freshness and texture.
FAQs
Can I make this Vegetable Pad Thai with Rice Noodles Recipe vegan?
Absolutely! Simply omit the eggs and swap brown sugar for maple syrup if you want to avoid any animal products. The dish will still be deliciously flavorful and satisfying without compromising its essence.
What can I substitute for tamarind paste?
If tamarind paste is hard to find, rice vinegar combined with a small amount of lime juice makes a great substitute, offering a similar tangy flavor that balances the sweetness and saltiness in the sauce perfectly.
Are rice noodles gluten-free?
Yes, flat rice noodles are naturally gluten-free, making this Vegetable Pad Thai with Rice Noodles Recipe a safe and tasty option if you have gluten sensitivities. Just double-check the soy sauce to ensure it’s gluten-free or use tamari as a substitute.
Can I add other vegetables or proteins to this recipe?
Definitely! This dish is very customizable. Feel free to toss in tofu, mushrooms, snap peas, or even baby corn. If you want to add more protein, grilled chicken or shrimp would pair beautifully as well.
How spicy is this dish?
The spice level is totally up to you! The recipe includes optional sriracha or chili garlic sauce, so you can adjust according to your preference or omit it altogether for a mild version without sacrificing flavor.
Final Thoughts
There is something truly special about a well-made Vegetable Pad Thai with Rice Noodles Recipe. It’s a dish that brings comfort, color, and incredible flavor to the table with ingredients you can find easily and techniques that are simple but rewarding. I encourage you to try this recipe soon—share it with loved ones, explore playful variations, and most of all, enjoy every delicious, satisfying bite!
Print
Vegetable Pad Thai with Rice Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Vegetable Pad Thai featuring tender rice noodles stir-fried with fresh vegetables and a tangy, slightly sweet sauce. This vegetarian Thai-inspired dish is perfect for a quick and healthy weeknight dinner, garnished with crunchy peanuts and fresh cilantro.
Ingredients
Main Ingredients
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 eggs, lightly beaten (optional)
- 1/4 cup roasted peanuts, chopped
- Lime wedges and fresh cilantro for garnish
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar or tamarind paste
- 1 tablespoon lime juice
- 1–2 teaspoons sriracha or chili garlic sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Cook Noodles: Cook the rice noodles according to the package instructions until just tender. Drain them well, rinse with cold water to stop cooking, and set aside to prevent sticking.
- Prepare Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar or tamarind paste, lime juice, sriracha (if using), and sesame oil until the sugar dissolves and the sauce is well combined.
- Sauté Garlic and Eggs: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. If using eggs, push the garlic to the side and pour in the beaten eggs; scramble them gently until fully cooked, then mix together with the garlic.
- Cook Vegetables: Add shredded carrots and thinly sliced red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the cooked noodles, prepared sauce, bean sprouts, and sliced green onions to the skillet. Toss everything together and continue to stir-fry for another 2 to 3 minutes until everything is heated through and coated evenly with the sauce.
- Garnish and Serve: Serve the Vegetable Pad Thai hot, topped with chopped roasted peanuts, fresh cilantro leaves, and lime wedges on the side for squeezing over.
Notes
- Customize this dish by adding tofu, mushrooms, or snap peas for extra variety.
- For a fully vegan version, omit the eggs and substitute maple syrup for brown sugar if replacing honey in any variations.
- Adjust the spice level by increasing or omitting the sriracha or chili garlic sauce.
- Use tamarind paste for a traditional tangy flavor or rice vinegar as a convenient alternative.
- Make sure not to overcook the noodles to maintain the perfect texture in the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
