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
Scale
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.
