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    You are here: Home / Recipes / Dinner

    Vegetable Pad Thai

    Published: Apr 6, 2021 · Modified: Apr 6, 2021 by Susie Weinrich · This post may contain affiliate links.

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    Vegetable Pad Thai in a white bowl with limes and chop sticks
    pad thai pinterest image with text

    Vegetable Pad Thai is amazing mix of rice noodles and ALL the veggies, coated in a tangy and nutty Thai sauce. It may seem like there is a large list of ingredients, but they come together pretty quickly, making this Pad Thai an amazing dinner for a weeknight or weekend!

    Vegetable Pad Thai in a white bowl with limes and chop sticks

    Another great Asian noodle recipe we love around here is this Instant Pot Beef Ramen recipe… it’s SUPER fast and easy!

    Table of Contents hide
    1 Why This Recipe Works
    2 What is Pad Thai
    3 Ingredients
    4 Vegetables
    5 Step by Step Picture Instructions
    6 Serving
    7 Recipe Tips
    8 Related Recipes
    9 Did you make this recipe?!
    10 Vegetable Pad Thai

    Why This Recipe Works

    • The sauce is made with just the right combo of ingredients, leaving it a little spicy, herbaceous, nutty, and tangy.
    • There are a lot of ingredients, but once they come together this is quite an easy recipe.
    • Cooking the rice noodles separately ensures that everything cooks perfectly and nothing is over-cooked.

    What is Pad Thai

    Pad Thai is rice noodle dish that is commonly served as street food or in restaurants around Thailand. It can also be called Phad Thai.

    It is traditionally made of rice noodles, chicken/beef/tofu, assorted vegetables, peanuts, scrambled egg, and bean sprouts all tossed in a sauce made with tamarind, fish sauce, sugar and other ingredients.

    Here we are making a Veggie Pad Thai, however we have left the tofu out of this version and are letting the veggies shine!

    Ingredients

    Here are the ingredients you need to make Vegetable Pad Thai at home, plus some tips on a few ingredients like Tamarind Past and Fish Sauce.

    Ingredients and Garnish

    ingredients and garnishes for Vegetable Pad Thai

    Pad Thai Sauce

    Pad Thai Sauce ingredients with labels

    Tamarind Paste – Also called Tamarind Concentrate, this is a dark syrupy paste made from the tamarind fruit. It is used in cuisine around the world, and specifically in African, Asian, and Indian foods.

    Tamarind Paste smells very sweet, almost like dates or raisins, but has a very, very tangy flavor like intense limes or lemons.

    You can find Tamarind Paste at Whole Foods in the Asian foods section. If there is not a Whole Foods nearby, call your local grocery store or order online at Amazon – Tamarind Paste.

    Fish Sauce – You can find fish sauce in or near the Asian food section at your grocery store. It is made with fermented anchovies or fish and it does have a very strong flavor!

    If fish is not your jam or you are making this recipe for vegetarian/vegan purposes you can sub vegetable or chicken broth for the fish sauce.

    You can also pop over to this recipe for Vegan Fish Sauce!

    Rice Noodles – made with rice flour and water, these are the noodle traditionally used in Pad Thai.

    I like to use the Thai Kitchen brand of rice noodle.

    Vegetables

    In this recipe we are using broccoli, red peppers, and bean sprouts. However, feel free to use whatever combo of vegetable you like or have.

    Some other veggie options could be:

    • carrot sticks
    • bok choy
    • bamboo shoots
    • sugar snap peas or snow peas
    • edamame
    • savoy cabbage

    Step by Step Picture Instructions

    Start by combining all the Pad Thai sauce ingredients and mixing/whisking them together: vegetable broth (or chicken broth), tamarind paste, fish sauce (or broth if you are subbing), soy sauce, brown sugar, creamy peanut butter, garlic, fresh minced ginger and red pepper flakes.

    Set the sauce aside.

    Pro Tip – I like to do this in a large liquid measuring cup for easy pouring later in the recipe.

    Pad Thai sauce in a liquid measuring cup

    Bring a large pot of water to a boil and cook the rice noodles per package instructions. Rinse the noodles in cool water and toss with 1 tablespoon vegetable oil.

    Pro Tip – make sure you rinse your noodles with cold water after they cook. This will stop them from turning to mush!

    Meanwhile in a large non stick skillet (or wok) heat 2 tablespoon vegetable oil over high heat. Add the broccoli florets, red peppers, minced garlic clove, salt and ¼ cup water.

    broccoli and red peppers pushed to one side of a non stick skillet

    Sauté while stirring the veggies for about 2.5-3 minutes until the broccoli is crisp-tender and bright green.

    Push all the veggies to the side of the skillet/wok. Pour in the beaten egg and scramble in the pan until it is set – about 1 minute.

    broccoli and red pepper to one side and cooking egg in the other side of the pan

    Go ahead and push the eggs to the side with the veggies.

    Pour the remaining 2 tablespoon vegetable oil in the hot pan. Add the cooked rice noodles, bean sprouts, green onions.

    Now pour the sauce over everything.

    • a skillet full of veggies and rice noodles
    • pouring Pad Thai sauce over veggies and noodles

    Toss everything together and simmer/cook for about 2 minutes.

    Vegetable Pad Thai in a skillet

    Remove the pan from the heat and let cool for a couple minutes.

    Serving

    Serve your Vegetable Pad Thai warm/hot garnished with fresh cilantro, chopped peanuts and lime wedges.

    You can also offer a side of Sambal or red pepper flakes for people that like a lot of spice/heat!

    a bowl of Pad Thai with peanuts, limes and soy sauce to the side

    Recipe Tips

    • After cooking your rice noodles make sure you rinse them under cold water to stop the cooking. You want an al dente noodle, not mush!
    • Cut your veggies roughly the same size. This will create a better mouth feel / eating experience. It will also have better visual appeal.
    • Don’t skip the garnish! The crunchy peanuts add great texture and the tang of the lime and freshness of the cilantro add the perfect brightness.
    • To add more heat serve this dish with a side of Sambal or toss more red pepper flakes into the sauce.

    Related Recipes

    • Instant Pot Beef Ramen
    • Asian Brussels Sprouts with Dipping Sauce
    • Sambal Aioli

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    vegetable Pad Thai in a large bowl with chop sticks and limes

    Vegetable Pad Thai

    An amazing recipe for Homemade Vegetable Pad Thai made with rice noodles, all the veggies and a perfectly balanced nutty and tangy Thai Sauce!
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 5 people
    Calories: 513kcal
    Author: Susie Weinrich

    Equipment

    • large non-stick skillet or wok
    • large pot

    Ingredients

    • 8 oz rice noodles (I like Thai Kitchen brand) cooked per package instructions, then rinsed with cold water
    • 5 tablespoon vegetable oil divided
    • 3 cups fresh broccoli florets cut into bite sized pieces
    • 1 red pepper sliced into ½ inch pieces
    • 3 garlic clove minced
    • ¼ teaspoon kosher salt
    • ¼ cup water
    • 2 large eggs lightly whisked with a pinch of salt
    • 1 cup bean sprouts
    • 5 green onions light and dark green parts sliced into ½ inch pieces

    Pad Thai Sauce

    • ½ cup vegetable broth (or chicken broth)
    • 1 tablespoon tamarind paste
    • 4 tablespoon fish sauce ** see notes about subs for fish sauce
    • 2 tablespoon soy sauce
    • 4 tablespoon brown sugar
    • 1 tablespoon (heaping) creamy peanut butter
    • 3 garlic cloves minced
    • 1 tablespoon fresh ginger peeled and minced
    • 1 teaspoon red pepper flakes

    Garnish

    • ½ cup roasted peanuts chopped
    • ¼ cup cilantro chopped
    • fresh lime wedges
    Prevent your screen from going dark while you are cooking!

    Instructions

    Rice Noodles

    • Cook your rice noodles per package instructions.
      Rinse under cold water and then toss with 1 tablespoon vegetable oil.
      Set aside.

    Pad Thai Sauce

    • In a bowl or large glass measuring cup whisk together all the Pad Thai Sauce ingredients.
      Set aside.

    Vegetable Pad Thai

    • In a large non-stick skillet or wok over high heat add 2 tablespoon vegetable oil.
      Stir in the broccoli florets, red peppers, garlic, kosher salt and water.
      Sauté, while stirring, for about 2.5-3 minutes until the broccoli is crisp-tender.
    • Push the veggie mixture to the side of the skillet/wok. Pour the beaten eggs into the empty side.
      Scramble in the pan until they are set up, this will only take about 1 minute.
      Push the eggs to the side with the veggies.
    • Add the cooked rice noodles, bean sprouts, green onions to the skillet. Pour the Pad Thai Sauce over top.
      Toss everything together.
    • Sauté for an additional 2 minutes.
    • Remove the skillet/wok from the heat and let the Veggie Pad Thai cool for a few minutes.
    • Serve garnished with cilantro, chopped peanuts and 2 lime wedges.
      For people that like additional heat/spice, offer extra red pepper flakes or Sambal.

    Notes:

    Fish Sauce  is traditional in Pad Thai. However, if fish isn’t your jam or you are making this recipe as a vegetarian or vegan you can sub 4 tablespoon vegetable or chicken broth. Or you can make your own Vegan Fish Sauce.
     
    Recipe Tips: 
    • After cooking your rice noodles make sure you rinse them under cold water to stop the cooking. You want an al dente noodle, not mush!
    • Cut your veggies roughly the same size. This will create a better mouth feel / eating experience. It will also have better visual appeal.
    • Don’t skip the garnish! The crunchy peanuts add great texture and the tang of the lime and freshness of the cilantro add the perfect brightness.
    • To add more heat serve this dish with a side of Sambal or toss more red pepper flakes into the sauce.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 513kcal | Carbohydrates: 63g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1962mg | Potassium: 581mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1530IU | Vitamin C: 86mg | Calcium: 100mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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