Vegetable Pad Thai
Flavorful vegetarian pad thai that is ready in less than 30 minutes.
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.