Vegetable Pad Thai Recipe
This amazing Vegetable Pad Thai recipe is easy to make and is loaded with incredible flavor. It starts with rice noodles, fresh vegetables, peanuts and egg. A delicious homemade pad Thai sauce is then added that make this dish so tasty, it will rival any of your favorite Thai restaurants!
Ingredients
- 8 oz Thai rice noodles
- 1 T Sesame oil
- ½ med shallot finely chopped
- 3 lg Spring onions sliced, white and green parts separated
- 1 med carrot cut into matchsticks (as shown)
- 1 med red bell pepper sliced
- 2 lg eggs whisked
- ½ cup roasted peanuts chopped and divided
- 3 T cilantro leaves chopped
- 2 lg limes cut into wedges
- Red Pepper flakes to taste, to serve, optional
Pad Thai Peanut Sauce
- ⅓ cup honey
- 3 T Vegan Fish Sauce
- 2 T tamari or coconut aminos
- 1 T Rice vinegar
- 2 T Fresh Lime juice
- 2 T Sugar Free Creamy Peanut Butter natural
- 1 T Garlic chili sauce
Instructions
- Prepare rice noodles according to package instructions. Rinse under cool water and set aside.
- While waiting for the water to boil for the rice noodles, add the sauce ingredients to a small skillet set over medium-low heat. Stir continually until the peanut butter is melted and the sauce is heated through, approximately 3-4 minutes. Remove from heat and set aside.
- Add the sesame oil to a large nonstick skillet set over medium high heat. Add the shallot, white part of the green onions, carrots, and red pepper. Cook, stirring frequently, until the vegetables are crisp tender and develop some color, approximately 4-5 minutes.
- Push the vegetables to one side of the skillet with a spatula. Add the beaten egg to the other side. Cook, stirring and chopping frequently with the spatula, until the eggs are cooked through and broken into very small pieces, approximately 4-5 minutes.
- Add the cooked rice noodles, one-third cup chopped peanuts, and the warm sauce to the skillet and stir to combine.
- Transfer to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges and crushed red pepper flakes, if desired, on the side.
Notes
- This pad Thai recipe is very mild. If you like a spicy kick, you can add red chili flakes or a few drops of chili oil to the sauce.
- The honey gives this recipe the slightest hint of sweetness that really helps to balance out the other flavors. But if you don't have honey, you can use maple syrup in its place.
- Don't overload the large skillet you're cooking everything in. The ingredients need an even application of heat for them to cook properly. The veggies need to be able to cook fast on medium high heat, to keep them crisp and delicious.
- Store leftover Pad Thai for up to 3 days in an airtight container in the fridge. Even though some have had success with freezing leftovers, I find that for best results, pad Thai is best when freshly made.
Nutrition
Calories: 270kcalCarbohydrates: 35gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1555mgPotassium: 321mgFiber: 3gSugar: 27gVitamin A: 3528IUVitamin C: 42mgCalcium: 38mgIron: 1mg
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