Vegetable Pad Thai

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! It’s the perfect replacement for expensive take-out.

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

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

Pad Thai Sauce

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

If you love watching cooking shows you can pop over to this 30 minute Pinterest TV episode and watch Susie make this Veggie Pad Thai!

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.

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.

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.

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.

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

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!

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.

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