Enjoy Vegetable Pad Thai from your own kitchen tonight. This incredible dish is easy to make and ready in 30 minutes or less.
Pad thai is a dish from Thailand that has been around for centuries. It is very flavorful and includes noodles, vegetables, and eggs.
Pad thai is typically served as a quick-cooked snack food sold on the street. It has no specific rules about what it should be topped with, but you can find pad thai topped with all sorts of things from papaya salad, tofu, tamarind sauce, and cherry tomatoes.
A traditional pad thai dish is often overly saturated in oil. This is a healthier version of the dish. I like to use brown rice noodles because they give this vegetable pad thai more fiber, which will leave you feeling fuller longer.
Vegetable Pad Thai
There are a number of ingredients that make up this vegetable pad thai dish but don’t let that scare you off from making it. It comes together quickly and easily.
Ingredients
Pad thai:
brown rice noodles
sesame oil
finely chopped shallot
sliced green onions
carrot cut into sticks
sliced red pepper
whisked eggs
chopped roasted peanuts
chopped cilantro leaves
lime wedges
Sauce:
honey
fish sauce
tamari
rice vinegar
lime juice
creamy peanut butter
chili sauce
If you are looking for another fabulous Asian-inspired recipe that is ready in under 30 minutes, check out my Egg Roll In A Bowl. It’s a great low-carb, keto-friendly meal.
How to Make Vegetable Pad Thai
Prepare the brown rice noodles according to package instructions. Rinse under cool water and set aside.
Add the sauce ingredients to a small skillet on medium-low heat. Stir continually until the peanut butter is melted and the sauce is heated through (about 3-4 minutes). Remove the skillet from the heat and set it aside.
Add the sesame oil to a large non-stick skillet set over medium 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 (about 4-5 minutes).
Push the vegetables to one side of the skillet with a spatula. Add the whisked eggs to the other side. Cook, stirring and chopping frequently with the spatula until the eggs are cooked through and broken into very small pieces (about 4-5 minutes).
Add the cooked rice noodles, one-third cup of chopped peanuts, and the warm sauce to the skillet. Stir to combine everything together.
Transfer to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges on the side.
Finish off this fantastic meal with 30-minute carrot cake cupcakes!
It’s hard to resist the amazing flavor and ease of this vegetable pad thai. It’s the perfect meal any day of the week.
Did you give this pad thai recipe a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Vegetable Pad Thai
Ingredients
Pad Thai
- 8 oz brown rice noodles
- 1 tbsp sesame oil
- ½ shallot finely chopped
- 3 green onions sliced
- 1 carrot cut into sticks
- 1 red pepper sliced
- 2 large eggs whisked
- ½ cup roasted peanuts chopped, divided
- 3 tbsp cilantro leaves chopped
- 2 limes cut into wedges
Sauce
- ⅓ cup honey
- 3 tbsp fish sauce
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tbsp creamy peanut butter
- 1 tbsp 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 non-stick skillet set over medium 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 whisked eggs 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 prepared 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 on the side.