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
Scale
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)