Description
A delicious and satisfying Vegetable Pad Thai recipe with rice noodles, packed with colorful veggies, crunchy peanuts, and zesty lime. This easy stir-fry dish is a perfect combination of sweet, sour, and savory flavors.
Ingredients
Scale
Rice Noodles:
- 8 ounces rice noodles
Pad Thai Sauce:
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (optional)
- 1 teaspoon chili garlic sauce or sriracha
Stir-Fry:
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten (optional for vegetarian)
- 3 cloves garlic, minced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Cook the Rice Noodles: Follow package instructions to cook noodles until tender. Rinse with cold water and set aside.
- Prepare Pad Thai Sauce: Combine all sauce ingredients in a bowl and set aside.
- Stir-Fry: Heat oil in a skillet, add eggs (if using), garlic, carrots, and bell pepper. Stir-fry, then add cooked noodles and sauce. Toss to coat, add bean sprouts and green onions, cook briefly.
- Finish and Serve: Top with peanuts and cilantro. Serve with lime wedges.
Notes
- To make it vegan, omit eggs and add tofu or edamame for protein.
- Substitute tamarind paste and rice vinegar for a more traditional taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg (0mg if egg is omitted)
