An amazing recipe for Homemade Vegetable Pad Thai made with rice noodles, all the veggies and a perfectly balanced nutty and tangy Thai Sauce! LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW!You can also pop over to this 30 minute Pinterest TV episode and watch Susie make this Veggie Pad Thai!
Cook your rice noodles per package instructions.Rinse under cold water and then toss with 1 tablespoon vegetable oil. Set aside.
8 oz rice noodles
Pad Thai Sauce
In a bowl or large glass measuring cup whisk together all the Pad Thai Sauce ingredients. Set aside.
½ cup vegetable broth, 1 tablespoon tamarind paste, 4 tablespoon fish sauce, 2 tablespoon soy sauce, 4 tablespoon brown sugar, 1 tablespoon (heaping) creamy peanut butter, 3 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon red pepper flakes
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.
3 cups fresh broccoli florets, 1 red pepper, 3 garlic clove, ¼ teaspoon kosher salt, ¼ cup water
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.
2 large eggs
Add the cooked rice noodles, bean sprouts, green onions to the skillet. Pour the Pad Thai Sauce over top. Toss everything together.
1 cup bean sprouts, 5 green onions
Sauté for an additional 2 minutes.
Remove the skillet/wok from the heat and let the Veggie Pad Thai cool for a few minutes. The sauce will thicken as it cools.
Serve garnished with cilantro, chopped peanuts and 2 lime wedges.For people that like additional heat/spice, offer extra red pepper flakes or Sambal.
¼ cup cilantro, fresh lime wedges, ½ cup roasted peanuts
Video
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.