Are you craving a taste of Thailand? You’ll love this sensational Vegetable Pad Thai recipe. Bursting with vibrant colors, fragrant aromas, and a symphony of flavors, this dish will transport your taste buds to the bustling streets of Bangkok.

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Pad Thai is a beloved Thai stir-fry dish that has gained popularity worldwide for its delightful combination of ingredients. This particular recipe showcases the beauty of vegetarian cuisine, allowing you to savor the rich flavors of fresh vegetables and aromatic herbs.

Vegetable Pad Thai

The foundation of this dish is the rice noodles, which provide a satisfying and gluten-free base. You have the option to choose between white and brown rice noodles, depending on your personal preference. While both varieties work equally well, the brown rice noodles offer added benefits such as extra fiber and protein. It’s worth noting that nutritional content may vary among brands, so do check the specifics if that’s important to you.

Although not featured in this recipe, traditional Pad Thai often includes bean sprouts. Feel free to add them as an optional ingredient to enhance the crunch and texture of your dish.

Preparation is a breeze with a short total cooking time of just 30 minutes. The sauce, a crucial element in any Pad Thai recipe, comes together effortlessly by combining honey, fish sauce, tamari or coconut aminos, rice vinegar, lime juice, sugar-free creamy peanut butter, and garlic chili sauce. The result is a harmonious blend of sweet, salty, and tangy flavors that will tantalize your taste buds.

Now, let’s dive into the cooking process. First, you’ll prepare the rice noodles according to the package instructions. Once cooked and rinsed, set them aside to drain. Meanwhile, in a small skillet, gently heat the sauce ingredients until the peanut butter melts and the sauce is heated through. This step ensures that every mouthful of your Pad Thai is infused with the delectable flavors of the sauce.

Next, in a large non-stick skillet, sauté the finely chopped shallots, white part of the green onions, matchstick-cut carrots, and sliced red pepper until they reach the perfect balance of crispness and tenderness. The colors will intensify, and the aromas will envelop your kitchen, creating an irresistible ambiance.

Creating a little space in the skillet, add the whisked eggs and scramble them into small pieces. This not only adds protein to the dish but also imparts a delightful texture. Once the eggs are cooked, toss in the cooked rice noodles, a generous helping of chopped peanuts, and the warm sauce. Stir everything together, allowing the flavors to meld and coat each strand of noodle with their lusciousness.

To serve, transfer this masterpiece of a dish to individual serving dishes. Sprinkle the remaining roasted peanuts, green onion tops, and fresh cilantro over the top, adding an extra layer of texture and freshness. Complete the presentation with wedges of lime and a sprinkle of crushed red pepper flakes for those who appreciate a little kick.

Remember, Pad Thai is best enjoyed fresh and piping hot, so gather your loved ones around the table and dive in. The combination of flavors, textures, and vibrant colors will create an unforgettable dining experience, transporting you to the enchanting streets of Thailand.

Whether you’re a seasoned chef or a culinary enthusiast eager to try something new, this Vegetable Pad Thai recipe is sure to impress. So, don your apron, grab your wok, and embark on a culinary adventure that will take your taste buds on an unforgettable journey through the flavors of Thailand. Bon appétit!

Try this with: Smothered Mediterranean Pork Chops

Indulge in the Exquisite Flavors of Vegetable Pad Thai

Recipe by Easy Clean RecipesCourse: SidesCuisine: ThaiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Pad Thai Ingredients

8 oz. box rice noodles
1 T. sesame oil
½ medium shallot, finely chopped
3 large green onions, sliced, white and green parts separated
1 medium carrot, cut into matchsticks (as shown)
1 medium red pepper, sliced
2 large eggs, whisked
½ c. roasted peanuts, chopped and divided
3 T. cilantro leaves, chopped
2 large limes, cut into wedges
Optional: Crushed red pepper flakes, to serve
Sauce Ingredients
1/3 c. honey
3 T. fish sauce
2 T. tamari or coconut aminos
1 T. rice vinegar
2 T. fresh lime juice
2 T. sugar-free creamy peanut butter
1 T. garlic chili sauce

Directions

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 and crushed red pepper flakes, if desired, on the side. Enjoy!