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Vegetable Pad Thai on a white plate

Easy Vegetable Pad Thai Recipe

Lori
Thinking of making a delicious and easy-to-prepare dinner? This Easy Vegetable Pad Thai might be what your taste buds are craving!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 8 oz. box rice noodles
  • 1 T. sesame oil
  • 1/2 medium shallot , finely chopped
  • 3 large green onions , sliced, white and green parts separated
  • 1 medium carrot , cut into matchsticks (as shown)
  • 1 medium red pepper , sliced
  • 2 large eggs , whisked
  • 1/2 c. roasted peanuts , chopped and divided
  • 3 T. cilantro leaves , chopped
  • 2 large limes , cut into wedges
  • Crushed red pepper flakes to taste (Optional)

Sauce Ingredients

  • 1/3 c. honey
  • 3 T. fish sauce
  • 2 T. tamari (or coconut aminos)
  • 1 T. rice vinegar
  • 2 T. fresh lime juice
  • 2 T. peanut butter with no added sugar
  • 1 T. garlic chili sauce

Instructions
 

  • Prepare rice noodles according to package instructions. Rinse under cold water and set aside.
  • While waiting for the water to boil for the rice noodles, add the sauce ingredients to a small skillet set over medium-low heat. Keep stirring until the peanut butter is melts. Make sure your peanut sauce is heated through by approximately 3-4 minutes. Remove from heat and place a small bowl then set it aside.
  • Add the sesame oil to a large nonstick skillet and set over medium-high heat. Add the shallot, white part of the green onions, carrots, and red pepper. Cook, stirring frequently, until the vegetables are crisp tender and develop some color, approximately 4-5 minutes.
  • Push the vegetables to one side of the large skillet with a spatula. Add the egg mixture to the other side of the pan. Cook, stirring and chopping frequently with the spatula, until the eggs are cooked through and broken into very small pieces, approximately 4-5 minutes.
  • Add the prepared rice noodles, one-third cup chopped peanuts, and the warm sauce to the skillet and stir to combine.
  • Transfer your Vegetable Pad Thai to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges and crushed red pepper flakes, if desired, on the side. Enjoy!

Notes

  1. Although they aren’t used in this recipe, bean sprouts are commonly found in many Pad Thai recipes.
  2. This recipe was tested with both white and brown rice noodles. They work equally well and require the same amount of time to prepare. The choice comes down to your personal preference. However, the brown variety offers more fiber and protein per serving. This may vary from one brand to another, however, so be sure to check the brand you are using if this is important to you.
  3. Other alternatives you can use for this Pad Thai recipe are soy sauce, brown sugar, vegan fish sauce, chili paste and tamarind paste, tamarind puree, or tamarind concentrate.
Keyword Pasta