If you’re craving a vibrant, flavorful meal that’s as wholesome as it is satisfying, this Vegetable Pad Thai with Rice Noodles Recipe is ready to become your new favorite. Combining tender rice noodles with a colorful medley of fresh vegetables, a tangy-sweet sauce, and a playful crunch of peanuts, this dish captures the essence of authentic Thai street food right in your own kitchen. It’s a perfect balance of texture, brightness, and aroma that makes every bite truly unforgettable.
Ingredients You’ll Need
Getting the ingredients right is the key to nailing this Vegetable Pad Thai with Rice Noodles Recipe. Each component plays a crucial role in building the layered flavors and textures that define this dish — from the silky noodles to the crisp vegetables and that irresistible sauce that ties everything together.
- 8 ounces rice noodles: Choose flat, medium-width noodles for the best texture that soaks up the sauce without getting mushy.
- 2 tablespoons vegetable oil: Ideal for stir-frying due to its high smoke point and neutral flavor.
- 3 garlic cloves, minced: Adds a fragrant and savory base that wakes up the skillet.
- 1 cup shredded carrots: Brings a sweet crunch and vibrant color.
- 1 red bell pepper, thinly sliced: Delivers a bright, juicy bite and a hint of natural sweetness.
- 1 cup bean sprouts: Offers a delightful crispness and fresh contrast.
- 2 green onions, chopped: Adds mild oniony freshness and a pop of green.
- 2 eggs, lightly beaten: Provides creaminess and protein, binding elements together.
- 1/4 cup roasted peanuts, chopped: Essential for that classic Pad Thai crunch.
- 1/4 cup chopped fresh cilantro: Adds bright herbal notes to finish the dish.
- Lime wedges for serving: For a zesty squeeze that lifts all flavors.
- For the sauce:
- 3 tablespoons soy sauce: The salty umami backbone.
- 2 tablespoons brown sugar: Balances with deep caramel sweetness.
- 1 tablespoon rice vinegar: Adds tangy brightness.
- 1 tablespoon lime juice: Fresh citrus acidity that invigorates.
- 1 tablespoon peanut butter (optional): For added richness and creamy texture.
- 1 teaspoon sriracha or chili sauce: Provides a gentle kick—adjust to taste.
How to Make Vegetable Pad Thai with Rice Noodles Recipe
Step 1: Prepare the noodles and sauce
Start by cooking the rice noodles according to the package directions, making sure they are just tender — overcooking will leave them limp and less enjoyable. Once cooked, drain them well and rinse under cold water to stop the cooking and prevent sticking. While the noodles drain, whisk together your soy sauce, brown sugar, rice vinegar, lime juice, peanut butter if you’re using it, and sriracha in a small bowl. This irresistible sauce is the heart of the dish, perfectly balancing salty, sweet, tangy, and spicy notes.
Step 2: Cook the garlic and eggs
Heat your vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and cook briefly just until fragrant—about 30 seconds—without browning, so those fragrant oils infuse the oil. Push the garlic to the side of the pan, then pour in the beaten eggs and scramble gently until they’re just set. Mixing the eggs with the garlic creates a beautiful savory base and adds lovely texture.
Step 3: Stir-fry the vegetables
Add the shredded carrots and sliced red bell pepper to the skillet. Stir-fry for 3 to 4 minutes, allowing the vegetables to soften slightly but still retain a satisfying bite. This step ensures your pad thai has that signature vibrant crunch and color that makes it so appealing.
Step 4: Combine noodles and sauce
Next, add the drained rice noodles to the pan and pour your prepared sauce over the top. Toss everything together with care so that each strand and vegetable is coated in the sauce’s luscious flavor. Continue cooking until everything is heated through, allowing the noodles to absorb the sauce’s essence while mingling with the veggies perfectly.
Step 5: Finish with bean sprouts and green onions
Just before turning off the heat, stir in the crisp bean sprouts and fresh green onions, cooking for another minute. This finishing touch adds fresh texture and that classic pad thai brightness.
Step 6: Garnish and serve
Remove from heat and immediately top your pad thai with chopped roasted peanuts and fresh cilantro. Serve alongside lime wedges for squeezing, delivering that final zesty pop that ties the whole dish together.
How to Serve Vegetable Pad Thai with Rice Noodles Recipe
Garnishes
Beyond the chopped peanuts and cilantro, garnish with extra lime wedges and perhaps some thinly sliced fresh chili for those who love extra heat. The fresh herbs and crunchy nuts complement the noodles perfectly, making the dish not only delicious but visually inviting.
Side Dishes
Vegetable Pad Thai pairs wonderfully with simple sides like steamed jasmine rice or a light cucumber salad to balance the bold flavors. For an extra bit of protein, a side of marinated tofu or a bowl of clear vegetable soup rounds out the meal beautifully.
Creative Ways to Present
Serving your Vegetable Pad Thai in individual shallow bowls garnished with herbs and peanuts makes every serving feel special. For a twist on presentation, try plating over a bed of fresh lettuce leaves to add a refreshing crunch or serve with edible flowers for an elegant touch perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
This recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, although the noodles can absorb some sauce, so they may become a bit softer overnight.
Freezing
Because of the fresh vegetables and noodles, freezing is not ideal for this dish, as it can affect texture and freshness. If you want to freeze, it’s best to freeze just the sauce separately and prepare fresh noodles and veggies when ready to serve.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or lime juice to revive the noodles and prevent drying. Avoid microwaving for best texture and flavor retention.
FAQs
Can I make this Vegetable Pad Thai with Rice Noodles Recipe vegan?
Absolutely! Simply skip the eggs or replace them with tofu scramble or additional vegetables, and be sure to use vegan-friendly soy sauce to keep it completely plant-based.
What can I use instead of peanuts if I have allergies?
Sunflower seeds or toasted pumpkin seeds make excellent crunchy alternatives without compromising on texture or flavor for nut allergies.
Is it necessary to soak the rice noodles before cooking?
It depends on the type of rice noodles you buy—some require soaking in warm water while others cook directly. Always check the package instructions for best results.
Can I add protein to this dish?
Yes! Adding tofu, tempeh, or even cooked shrimp or chicken works wonderfully to boost the protein and make the dish more filling.
How spicy is this Vegetable Pad Thai with Rice Noodles Recipe?
The spiciness is mild by default but fully customizable thanks to the sriracha. Adjust the chili sauce amount to suit your preferred heat level.
Final Thoughts
I truly believe this Vegetable Pad Thai with Rice Noodles Recipe is a fantastic way to enjoy a classic Thai favorite that’s vibrant, fresh, and easy to whip up any night of the week. Once you try it, you’ll see why it quickly becomes a go-to recipe—packed with flavor, perfect balance, and completely customizable. Grab those ingredients, get cooking, and prepare to delight your taste buds with every delicious bite!
Print
Vegetable Pad Thai with Rice Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Vegetarian
Description
This vibrant and delicious Vegetable Pad Thai with Rice Noodles is a wholesome and satisfying Thai-inspired dish perfect for a quick and meatless dinner. Loaded with fresh vegetables, flavorful sauce, and topped with crunchy peanuts and fresh cilantro, it captures all the classic Pad Thai flavors while keeping it vegetarian and easily adaptable to gluten-free diets. Ready in just 30 minutes, it’s a perfect weeknight meal that is both tasty and nutritious.
Ingredients
Main Ingredients
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 eggs, lightly beaten
- 1/4 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (optional for richness)
- 1 teaspoon sriracha or other chili sauce (adjust to taste)
Instructions
- Cook the noodles: Cook the rice noodles according to package instructions until just tender, then drain and rinse them under cold water to stop cooking and prevent sticking.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, lime juice, peanut butter if using, and sriracha to create a balanced sweet, tangy, and spicy sauce. Set aside.
- Cook garlic and eggs: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Push garlic to the side, then pour in the beaten eggs and scramble until just set, mixing with the garlic as they cook.
- Sauté vegetables: Add shredded carrots and thinly sliced red bell pepper to the pan. Cook for 3 to 4 minutes until they begin to soften but still retain some crunch.
- Add noodles and sauce: Stir in the cooked rice noodles and pour the prepared sauce over everything. Toss thoroughly to combine and ensure noodles and vegetables are well coated with the sauce. Cook through until heated.
- Finish with sprouts and onions: Add bean sprouts and chopped green onions, cooking for an additional 1 minute to warm through without losing their crispness.
- Serve: Remove from heat and garnish with chopped roasted peanuts and fresh cilantro. Serve with lime wedges to squeeze over the top for bright, fresh flavor.
Notes
- Add tofu or tempeh for extra protein if desired.
- You can prepare the sauce and chop the vegetables ahead of time for faster assembly during the week.
- For a gluten-free version, substitute tamari for soy sauce.
- Adjust sriracha amount to control the spice level according to your preference.
