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!

Course Dinner

Cuisine Asian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 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 tbsp 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 tsp 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 tbsp tamarind paste
4 tbsp fish sauce ** see notes about subs for fish sauce
2 tbsp soy sauce
4 tbsp brown sugar
1 tbsp (heaping) creamy peanut butter
3 garlic cloves minced
1 tbsp fresh ginger peeled and minced
1 tsp red pepper flakes

Garnish

½ cup roasted peanuts chopped
¼ cup cilantro chopped
fresh lime wedges

Instructions

Rice Noodles

Cook your rice noodles per package instructions.
Rinse under cold water and then toss with 1 tbsp 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 tbsp 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 tbsp 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.

Nutrition