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
Scale
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.
