Vegetarian Pad Thai
Ingredients
- 6 ounces uncooked thick rice noodles
- 2 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons rice vinegar
- 2 teaspoons lime juice
- 2 teaspoons olive oil
- 3 medium carrots
shredded
- 1 medium sweet red pepper
cut into thin strips
- 4 green onions
chopped
- 3 garlic cloves
minced
- 4 large eggs
lightly beaten
- 2 cups bean sprouts
- 1/3 cup chopped fresh cilantro
- Chopped peanuts
optional
- Lime wedges
Directions
- 1
Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
- 2
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
- 3
Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Vegetarian Pad Thai
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About this Recipe
Craving the vibrant, zesty flavors of pad Thai but looking for a plant-based option that’s quick and easy to make at home? This Vegetarian Pad Thai recipe delivers a fresh-tasting, restaurant-quality experience right in your own kitchen, as shared by Colleen Doucette from Truro, Nova Scotia.
What makes this recipe special is its celebration of fresh, crisp vegetables paired with a perfectly balanced sauce. By combining thick rice noodles with shredded carrots, sweet red pepper, and crunchy bean sprouts, you get a delightful variety of textures in every forkful. The harmonious blend of brown sugar, reduced-sodium soy sauce, rice vinegar, and lime juice creates that signature sweet, sour, and savory profile pad Thai is famous for.
Expect a truly satisfying dish bursting with bright, zesty notes. The tender rice noodles serve as a canvas for the medley of crisp vegetables, including the earthiness of green onions and the aromatic punch of minced garlic. Lightly beaten eggs add a soft richness, perfectly complementing the fresh cilantro and optional chopped peanuts that finish the dish with a flourish. Each bite offers a delightful interplay of textures and invigorating flavors, making it a simple yet remarkably flavorful meal.
You can easily customize this Vegetarian Pad Thai to suit your pantry or preferences. Feel free to swap the sweet red pepper for other colorful bell peppers, or add extra firm tofu for more protein. If you prefer a different crunch, toasted cashews can stand in for the chopped peanuts. A generous squeeze of fresh lime from the lime wedges is non-negotiable for that essential bright, tangy finish.
Serve this vibrant Vegetarian Pad Thai as a comforting weeknight meal or an impressive, fresh dish for a casual gathering.