There is nothing quite as satisfying as a vibrant plate of Vegetable Pad Thai with Rice Noodles Recipe, where every bite bursts with the perfect harmony of tangy, sweet, and savory flavors. This dish brings the magic of Thai street food right into your kitchen using simple ingredients like tender rice noodles, crunchy fresh vegetables, and a luscious tamarind-based sauce. Whether you’re a longtime fan or a first-timer, this recipe is a delicious way to enjoy a wholesome, colorful meal that’s packed with texture and zest.
Ingredients You’ll Need
Gathering the right ingredients for this Vegetable Pad Thai with Rice Noodles Recipe is both straightforward and rewarding. Each item plays an essential part in layering flavor, crunch, or color, making the finished dish totally unforgettable.
- Flat rice noodles (8 ounces): The soft, slippery noodles form the heart of the dish and soak up the flavorful sauce beautifully.
- Vegetable oil (2 tablespoons): Perfect for a quick stir-fry, adding a subtle richness without overpowering the other flavors.
- Garlic, minced (3 cloves): Adds a punch of aromatic depth and savory warmth.
- Shallot, thinly sliced (1): Brings a mild sweetness and delicate texture to the mix.
- Eggs, lightly beaten (2): Create a silky element that is lovely for binding everything together.
- Shredded carrots (1 cup): Offer crispness and a natural sweetness that balances the tangy sauce.
- Red bell pepper, thinly sliced (1): Adds a bright pop of color and juicy crunch.
- Bean sprouts (1 cup): Deliver refreshing crispiness and a light, clean flavor.
- Green onions, chopped (4): Provide an oniony bite with a burst of freshness.
- Roasted peanuts, chopped (1/4 cup): Give the dish that classic nutty crunch and textural contrast.
- Fresh cilantro, chopped (1/4 cup): Injects a fragrant herbal note that lifts the whole plate.
- Lime wedges: For a final touch of zesty brightness to enhance every forkful.
- For the sauce: Tamarind paste (3 tablespoons), soy sauce (3 tablespoons), brown sugar (2 tablespoons), rice vinegar (1 tablespoon), chili garlic sauce (1 teaspoon – adjust to taste) combine to create a perfect balance of sweet, sour, salty, and spicy flavors essential to genuine Pad Thai.
How to Make Vegetable Pad Thai with Rice Noodles Recipe
Step 1: Prepare the Rice Noodles
Start by cooking your flat rice noodles according to the package instructions until they are just tender. This is key — you want them soft but not mushy, ensuring that when they mingle with the sauce and veggies, they maintain a lovely bite. Drain and set aside while you whip up the rest of the dish.
Step 2: Whisk the Flavorful Pad Thai Sauce
In a small bowl, combine tamarind paste, soy sauce, brown sugar, rice vinegar, and chili garlic sauce. Whisk these vibrant ingredients together until the sauce is smooth and balanced — this mixture is where the magic happens, bringing that signature blend of tangy, sweet, and savory tastes to your stir-fry.
Step 3: Sauté Aromatics and Cook Eggs
Heat vegetable oil in a large skillet or wok on medium-high. Add the minced garlic and sliced shallot, quickly sautéing them for about 30 seconds until fragrant and golden. Push these to the side and pour in your beaten eggs, gently scrambling them until just set. This layering helps infuse the dish with lots of flavor and texture.
Step 4: Stir-Fry Vegetables
Add shredded carrots and red bell pepper slices to the pan. Stir-fry for 2 to 3 minutes until they soften slightly but still retain a nice crunch. This step ensures your Vegetable Pad Thai with Rice Noodles Recipe stays fresh and vibrant.
Step 5: Combine Noodles with Sauce and Veggies
Toss in your cooked noodles and pour the prepared Pad Thai sauce over everything. Stir continuously to coat the noodles evenly, allowing each strand to soak up that delicious sauce. This is where your noodles truly come alive, mingling beautifully with the vegetables and eggs.
Step 6: Add Bean Sprouts and Green Onions
Sprinkle in bean sprouts and chopped green onions. Stir-fry for another minute just to warm these delicate ingredients while preserving their crispness and bright flavor.
Step 7: Garnish and Serve
Remove your pad Thai from heat and serve it up hot, topped with chopped roasted peanuts, fresh cilantro, and lime wedges. These final touches add contrasting textures and a fresh zing that make this Vegetable Pad Thai with Rice Noodles Recipe irresistible.
How to Serve Vegetable Pad Thai with Rice Noodles Recipe
Garnishes
A classic pad Thai isn’t complete without its signature garnishes. Chopped peanuts bring crunch, cilantro adds fresh herbal notes, and bright lime wedges offer a tangy finish. These simple but essential extras make each bite more exciting and balanced.
Side Dishes
Complement this dish with light sides like a crisp cucumber salad or delicate steamed dumplings to offer temperature and textural contrast. A refreshing Thai iced tea also pairs wonderfully to cool down any spice and round out your meal.
Creative Ways to Present
For a fun twist, serve your Vegetable Pad Thai with edible flowers or extra fresh herbs on top, or pile it into crisp lettuce cups for a playful hand-held experience. You can even turn it into a noodle bowl, layering all your garnishes beautifully for an Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegetable Pad Thai with Rice Noodles Recipe in an airtight container in the refrigerator for up to 2 days. Because the noodles soak up sauce, it may be a bit drier on day two but still just as tasty when reheated properly.
Freezing
This recipe is not ideal for freezing because rice noodles tend to get mushy after thawing. It’s best to enjoy your Vegetable Pad Thai fresh or refrigerated within a couple of days for peak texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or extra soy sauce to loosen up the noodles. Stir frequently to warm through evenly without drying out your dish.
FAQs
Can I make this Vegetable Pad Thai with Rice Noodles Recipe vegan?
Absolutely! Simply skip the eggs or use a plant-based substitute like scrambled tofu. The sauce itself is already vegetarian-friendly, making it easy to adapt without losing any flavor.
What can I use if I can’t find tamarind paste?
If tamarind paste isn’t available, try mixing lime juice with a bit of brown sugar and a splash of soy sauce as a quick substitute. Though not identical, this mix will still provide a nice balance of sour and sweet notes.
How spicy is this pad Thai?
The recipe is mildly spicy because of the chili garlic sauce, but you can adjust the amount to suit your taste. For less heat, reduce or omit the chili sauce; for more, add extra or sprinkle in crushed red pepper flakes.
Can I add protein to this vegetable pad Thai?
Definitely! Firm tofu cubes, cooked shrimp, or chicken strips can be added during the vegetable stir-fry step to turn this into a heartier meal while keeping the delicious flavor profile intact.
What type of rice noodles work best?
Flat, medium-width rice noodles are ideal as they hold the sauce well and have a pleasant chew. Avoid very thin noodles as they can get mushy and won’t carry the sauce as effectively.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, texture, and color, this Vegetable Pad Thai with Rice Noodles Recipe is an absolute must-try. It’s easy to make, incredibly satisfying, and wonderfully versatile, perfect for sharing with friends or enjoying as a comforting solo meal. I can’t wait for you to taste this delightful Thai classic and see how effortlessly it becomes a favorite in your kitchen.
Print
Vegetable Pad Thai with Rice Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Vegetarian
Description
This Vegetable Pad Thai with Rice Noodles is a vibrant and flavorful vegetarian Thai dish featuring tender rice noodles stir-fried with fresh vegetables, scrambled eggs, and a tangy tamarind-based sauce. It’s garnished with crunchy peanuts, fresh cilantro, and lime wedges for a perfect balance of textures and flavors, making it a wholesome and satisfying main course.
Ingredients
Main Ingredients
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 eggs, lightly beaten
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 4 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Pad Thai Sauce
- 3 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (adjust to taste)
Instructions
- Cook the noodles: Prepare the rice noodles according to the package instructions until just tender. Drain them well and set aside to avoid overcooking.
- Make the sauce: In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, and chili garlic sauce. This mixture creates the distinctive Pad Thai flavor base.
- Sauté aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced shallot, cooking for about 30 seconds until fragrant to release their aromas.
- Cook eggs: Push the garlic and shallot to the side of the pan, pour in the beaten eggs, and scramble them gently until just set but still soft.
- Cook vegetables: Add shredded carrots and thinly sliced red bell pepper to the skillet, stir-frying for 2 to 3 minutes until they soften slightly but retain their crunch.
- Combine noodles and sauce: Add the cooked rice noodles back into the skillet, pour the prepared Pad Thai sauce over them, and toss everything together thoroughly to coat the noodles and vegetables evenly.
- Add final ingredients: Stir in the bean sprouts and chopped green onions and cook for an additional minute until everything is heated through but still fresh.
- Serve: Plate the Pad Thai hot, and garnish generously with chopped roasted peanuts, fresh cilantro, and lime wedges on the side for squeezing over to taste.
Notes
- Feel free to add tofu or substitute other vegetables like snap peas or zucchini based on availability.
- For a vegan version, omit the eggs or use a plant-based egg substitute.
- Adjust the chili garlic sauce according to your preferred spice level.
- Be careful not to overcook the noodles as they will continue to cook slightly when tossed with the sauce.
