Looking for a stir-fry sensation that’s light, colorful, and absolutely satisfying? Vegetable Pad Thai with Rice Noodles is my ultimate answer when I crave something both fresh and boldly flavorful. Silky rice noodles tangle up with crunchy veggies and an irresistibly tangy-savory sauce, then get showered in herbs and roasted peanuts for that classic Pad Thai finish. Even better? It comes together in under 30 minutes, and you can make it as mild or spicy as you like, all in your own kitchen.
Ingredients You’ll Need
When it comes to creating unforgettable Vegetable Pad Thai with Rice Noodles, every ingredient has a starring role. From the umami-packed sauce to the crisp veggies and zesty toppings, these essentials bring out the best taste, texture, and vibrant color in every satisfying bite.
- Rice noodles (8 ounces): These are the traditional foundation of any Pad Thai, perfect for soaking up all that flavorful sauce.
- Vegetable oil (2 tablespoons): Ensures a silky stir-fry and lends subtle richness to every veggie and noodle strand.
- Garlic, minced (2 cloves): Packs in mouthwatering aroma and that classic Thai underpinning flavor.
- Shredded carrots (1 cup): Add bright color and a gentle sweetness that complements the tangy sauce.
- Red bell pepper, thinly sliced (1): Brings crunch and a burst of vibrancy to the dish.
- Bean sprouts (1 cup): Lend that signature Pad Thai freshness and juicy snap at the finish.
- Green onions, sliced (3): Contribute zip and a beautiful pop of green in every forkful.
- Eggs, lightly beaten (2, optional): For extra protein and a silkier texture—just skip for vegan.
- Roasted peanuts, chopped (¼ cup): Essential for that signature crunch and toasty richness.
- Chopped cilantro (2 tablespoons): Fresh, herbal brightness that ties together all the flavors.
- Lime wedges: Squeezing fresh lime over top adds irresistible zing (don’t skip this part!).
- Soy sauce (3 tablespoons): The savory umami anchor for your homemade Pad Thai sauce.
- Brown sugar (1½ tablespoons): Balances the saltiness and brings out the sweet undertones in the sauce.
- Rice vinegar (1 tablespoon): Adds gentle tang that wakes up the noodles.
- Lime juice (1 tablespoon): For extra brightness in the sauce, echoing the fresh lime wedges served at the end.
- Peanut butter (1 tablespoon, optional): Creamy richness makes the sauce extra luscious—use if you adore that peanutty note.
- Chili flakes (½ teaspoon, optional): For a little touch of heat; use more or less to suit your spice preference.
How to Make Vegetable Pad Thai with Rice Noodles
Step 1: Prepare the Rice Noodles
Start by getting your noodles ready, which will form the chewy, satisfying backbone of your Vegetable Pad Thai with Rice Noodles. Cook them according to the package instructions—usually just a quick soak in hot water—then rinse in cold water to prevent sticking, and set aside to drain while you prep the rest.
Step 2: Mix the Sauce
Whisk your sauce ingredients together in a small bowl: soy sauce, brown sugar, rice vinegar, lime juice, (add that optional peanut butter for a creamy boost!), and chili flakes if you love a bit of spice. This bold, sweet-and-salty mixture is the flavor engine of the whole dish.
Step 3: Sauté the Aromatics and Eggs
Heat vegetable oil in a large wok or deep skillet over medium-high heat. Toss in your minced garlic and let it sizzle for 30 seconds, releasing all that gorgeous aroma. If you enjoy eggs in your Pad Thai, push the garlic to one side and gently scramble the eggs until just set. This adds another layer of richness (totally optional for vegan versions).
Step 4: Stir-Fry the Veggies
Add your shredded carrots and red bell pepper to the pan, stir-frying for 3 to 4 minutes until they just start to soften but still hold a little crispness. These vegetables contribute sweetness, vivid color, and crunch to every forkful of Vegetable Pad Thai with Rice Noodles.
Step 5: Bring it All Together
Add the drained rice noodles and pour the sauce over everything. Toss and stir with tongs or chopsticks for another 2 to 3 minutes until everything is evenly coated and warmed through. This is where the noodles soak up all that bold Pad Thai flavor!
Step 6: Finish with Greens and Serve
Stir in the bean sprouts and sliced green onions just at the end for a flash of freshness and crunch. Plate up generous bowls and top with chopped roasted peanuts, fresh cilantro, and plenty of lime wedges for squeezing!
How to Serve Vegetable Pad Thai with Rice Noodles
Garnishes
No bowl of Vegetable Pad Thai with Rice Noodles is complete without a finishing shower of crunchy peanuts, vibrant cilantro, and a squeeze of fresh lime. These classic garnishes balance richness and add impossible-to-resist color and zing—don’t be shy piling them on!
Side Dishes
Pair your noodle masterpiece with simple sides like a cucumber salad, steamed edamame, or even Thai-inspired spring rolls. I also love serving mine with a cooling herbal iced tea to play off the punchy flavors of the main dish.
Creative Ways to Present
Turn dinner into an event by serving Vegetable Pad Thai with Rice Noodles in individual bowls, on a large platter for sharing, or even as “Pad Thai lettuce cups” for party-style fun. Tuck extra lime wedges on the side and scatter extra peanuts and herbs to invite everyone to build their perfect bite!
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Pad Thai with Rice Noodles stores beautifully in the fridge. Let everything cool to room temperature, then cover tightly or transfer to airtight containers. It’ll keep well for up to 3 days, making it a dream for meal-prepping lunches or a speedy dinner.
Freezing
While the noodles and veggies are at their very best fresh, you can freeze Vegetable Pad Thai with Rice Noodles if needed. Place cooled portions in freezer-safe containers and freeze up to one month. When thawed, the veggies soften a tad, but the flavors still shine!
Reheating
To bring back that just-cooked taste, warm leftovers in a skillet over medium heat with a splash of water to loosen things up. Stir gently until hot, or microwave in short bursts, stirring between each—top with fresh herbs and lime for a revived flavor punch.
FAQs
Can I make Vegetable Pad Thai with Rice Noodles completely vegan?
Absolutely! Just skip the eggs and consider adding tofu or edamame for extra protein and substance. Don’t worry—the sauce and garnishes provide plenty of bold, satisfying flavor without any animal products.
What if I can’t find rice noodles?
Rice noodles are traditional for this dish, but in a pinch, you could use other wheat-free noodles or even spaghetti. Just keep an eye on your cooking time and adjust as necessary for best results.
Is Vegetable Pad Thai with Rice Noodles spicy?
It’s as spicy as you want it to be! Chili flakes in the sauce are totally optional, so you can start mild and add more at the table or skip them altogether for a kid-friendly version.
How can I boost the protein in this dish?
Try adding crispy tofu cubes, shelled edamame, or even a handful of cashews for extra plant-based protein. If you’re not vegan, eggs already do the trick, but tofu takes it to a whole new level!
Can I use other vegetables?
Definitely. Vegetable Pad Thai with Rice Noodles is a perfect canvas for seasonal produce—try snap peas, broccoli, baby corn, or zucchini based on what you have on hand or what looks good at the market.
Final Thoughts
Don’t let one more weeknight slip by without treating yourself to a big, beautiful bowl of Vegetable Pad Thai with Rice Noodles. It’s fresh, colorful, and totally customizable—plus, it brings that delicious Thai-inspired magic right to your own table. Happy cooking and enjoy every flavorful bite!
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Vegetable Pad Thai with Rice Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a flavorful and satisfying dish with this Vegetable Pad Thai recipe. It’s a delicious mix of rice noodles, colorful vegetables, and a tangy sauce, topped with crunchy peanuts and fresh cilantro.
Ingredients
Rice Noodles:
- 8 ounces rice noodles
Sauce:
- 3 tablespoons soy sauce
- 1½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (optional)
- ½ teaspoon chili flakes (optional)
Vegetables and Others:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 eggs, lightly beaten (optional)
- ¼ cup roasted peanuts, chopped
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions. Rinse with cold water and drain well.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, lime juice, peanut butter, and chili flakes. Set aside.
- Stir-Fry: Heat vegetable oil in a skillet, sauté garlic, and add eggs if using. Stir in carrots and bell pepper. Toss in noodles and sauce. Cook until heated through. Add bean sprouts and green onions.
- Serve: Top with peanuts, cilantro, and lime wedges.
Notes
- To make it vegan, omit the eggs. Add tofu or edamame for protein.
- Adjust spice level by increasing or omitting chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg (with eggs: 70mg)
