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
Scale
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
