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
Scale
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
