Vegetable Pad Thai Recipe
With its wonderful balance of savory, sweet, tangy, and a little bit of heat, Vegetable Pad Thai is the ideal meatless weeknight dinner that tastes every bit as vibrant as it looks. Slippery rice noodles tangle with crisp-tender vegetables, a glorious homemade sauce full of tamarind and umami, and a bright crunch of peanuts, all perked up with fresh lime wedges. If you’ve ever wanted to make a bang-on version of this Thai classic at home, you’re in the right place!
Ingredients You’ll Need
You’ll be amazed how a handful of simple, colorful ingredients can create such an irresistible plate of Vegetable Pad Thai. Every element brings something special to the party, from satisfying textures to pops of zesty flavor—here’s what you’ll need and why:
- 8 oz flat rice noodles: The heart of Pad Thai—chewy, slippery, and perfect for soaking up all that flavorful sauce.
- 2 tablespoons vegetable oil: Helps everything sizzle in the pan and gives you that classic stir-fried edge.
- 4 garlic cloves, minced: The aromatic backbone of the dish—don’t skip this!
- 1 red bell pepper, thinly sliced: Adds gorgeous color and sweet, juicy crunch.
- 1 cup broccoli florets: For bold, satisfying bites and a pop of green.
- 1 cup shredded carrots: Their natural sweetness and bright color liven up every forkful.
- 1 cup bok choy, sliced: Brings mild, leafy freshness to the mix.
- 1 cup bean sprouts: Classic Pad Thai crunch and a little nutty snap.
- 3 green onions, sliced: These bring gentle sharpness and extra color.
- 2 large eggs, lightly beaten (optional): For ribbons of rich, soft scramble (skip for vegan).
- 1 block firm tofu, cubed (optional): Plant-based protein and delightful chewiness—highly recommended!
- 1/4 cup chopped roasted peanuts: For a salty crunch that’s signature Pad Thai.
- Lime wedges, for serving: A squeeze wakes up every other flavor in the dish.
- Sauce: The real magic—whisk together:
- 3 tablespoons tamarind paste: Delivers that crave-worthy tangy backbone Pad Thai is known for.
- 3 tablespoons low-sodium soy sauce or tamari: For umami depth; choose tamari for gluten-free.
- 2 tablespoons brown sugar or palm sugar: Sweetens and balances the sour and salty notes.
- 2 tablespoons rice vinegar: A gentle tartness that sharpens the sauce.
- 1 tablespoon chili paste or sambal oelek (optional): For invites-only heat—add to taste!
- 1/4 cup vegetable broth or water: Thins the sauce and helps it coat every noodle.
How to Make Vegetable Pad Thai
Step 1: Soak and Prep the Rice Noodles
Start by cooking the flat rice noodles according to the package directions—usually soaking in hot water until just tender. The key for the best Vegetable Pad Thai is to undercook them slightly and rinse under cold water so they don’t get sticky later. Set them aside as you prep your veggies and sauce.
Step 2: Whisk Together the Signature Sauce
Grab a small bowl and whisk together the tamarind paste, soy sauce or tamari, brown sugar, rice vinegar, chili paste (if using), and vegetable broth. This mixture is the soul of authentic Vegetable Pad Thai; tamarind brings the tang, soy sauce adds umami, and a dash of sugar keeps things balanced.
Step 3: Stir-Fry Vegetables to Bright, Crisp-Tender Perfection
Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant. Next, toss in the red bell pepper, broccoli, carrots, and bok choy. Stir-fry for 3 to 4 minutes—just until everything is vivid and tender-crisp.
Step 4: Add Eggs and Tofu (If Using)
If you’re using eggs, push the veggies to the side of the pan, add the lightly beaten eggs, and scramble until just set. Slide in the cubed tofu now, letting it warm through and absorb a little of that savory aroma. For a vegan version, skip the eggs (or use a plant-based scramble!).
Step 5: Toss It All Together
Now the magic happens: add your drained rice noodles, generous pours of the prepared sauce, bean sprouts, and sliced green onions. Toss everything quickly but gently, making sure every noodle is glossy and everything’s piping hot. Don’t be afraid to use your tongs or a big spoon for a thorough but delicate mix!
Step 6: Serve with Crunchy Peanuts and Fresh Lime
Right before serving, shower your Vegetable Pad Thai with a handful of chopped roasted peanuts. Arrange lime wedges alongside for squeezing over the top—the final pop of brightness that ties it all together.
How to Serve Vegetable Pad Thai
Garnishes
A scatter of roasted peanuts, a flurry of extra green onions, and lime wedges are classic. If you want to get extra fancy, add cilantro, a pinch of chili flakes, or paper-thin slices of red chili for flash and heat. These little touches elevate your Vegetable Pad Thai from comforting to truly festive.
Side Dishes
While Vegetable Pad Thai stands strong on its own, a simple cucumber salad, Thai-style spring rolls, or a tangy mango salad make for a dazzling, street-food-inspired spread. Even a small bowl of miso soup or coconut soup pairs wonderfully if you crave something warming on the side.
Creative Ways to Present
Serve your Vegetable Pad Thai piled high on a platter for a family-style feast, or portion it into individual bowls for a fun, noodle-shop vibe. If you want to impress, try topping each serving with a tiny bundle of extra bean sprouts and a playful twist of lime peel.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vegetable Pad Thai cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, making tomorrow’s lunch extra tempting.
Freezing
Technically, you can freeze Vegetable Pad Thai, though the texture of the noodles and some veggies will soften. If you do freeze it, pack it tightly into containers (divided into portions), and plan to use within 1 month for best quality.
Reheating
To reheat, add a splash of water or vegetable broth to help loosen the noodles, then warm gently in a pan over medium heat until hot. You can also microwave it—just stop to stir once or twice for even heating.
FAQs
Is Vegetable Pad Thai spicy?
It can be! The chili paste in the sauce gives a gentle heat, but you can leave it out entirely or add more if you love spice. Customize it to your exact taste.
How do I make this dish vegan?
Omit the eggs and be sure to use tamari or a vegan fish sauce substitute. Tofu is a wonderful plant protein here, and the sauce ingredients are easy to make fully vegan.
Can I use different vegetables?
Absolutely! Vegetable Pad Thai is endlessly flexible. Try snap peas, zucchini, baby corn, or mushrooms—just aim for a mix of textures and colors.
Why are my noodles getting sticky?
This is a common hiccup. The trick is to cook them just shy of done, rinse with cold water, and toss with a little oil if they sit before stir-frying. Adding the sauce as soon as the noodles go in also helps separate them.
What’s a good substitute for tamarind paste?
If you can’t find tamarind paste, you can use a mix of lime juice and a little extra brown sugar. It’s not quite the same, but it brings a similar tangy note to your Pad Thai.
Final Thoughts
There’s something incredibly satisfying about whipping up your own Vegetable Pad Thai, tailored exactly the way you like it. Give this vibrant recipe a go and watch it become a staple in your kitchen—the flavors and textures are simply irresistible!
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Vegetable Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Vegetable Pad Thai recipe is a delicious and satisfying dish that brings the flavors of Thailand to your table. Packed with colorful vegetables, rice noodles, and a savory-sweet sauce, it’s a perfect balance of textures and tastes.
Ingredients
Rice Noodles:
- 8 oz flat rice noodles
Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons brown sugar or palm sugar
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste or sambal oelek (optional)
- 1/4 cup vegetable broth or water
Vegetables:
- 2 tablespoons vegetable oil
- 4 garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup bok choy sliced
- 1 cup bean sprouts
- 3 green onions sliced
- 2 large eggs lightly beaten (optional)
- 1 block firm tofu cubed (optional)
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
Instructions
- Cook Rice Noodles: Prepare rice noodles according to package instructions, then drain and set aside.
- Make Sauce: Combine tamarind paste, soy sauce, sugar, rice vinegar, chili paste, and vegetable broth in a bowl.
- Stir-Fry Vegetables: Heat oil in a wok, cook garlic, add bell pepper, broccoli, carrots, and bok choy; push veggies aside, scramble eggs if using, then add noodles, sauce, bean sprouts, and green onions.
- Finish and Serve: Toss everything together, garnish with peanuts, and serve with lime wedges.
Notes
- For a vegan version, omit eggs and use tamari or vegan fish sauce.
- Customize veggies based on seasonality.
- To prevent sticky noodles, slightly undercook and rinse well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 recipe
- Calories: 500
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
