Vegetable Pad Thai Noodles
This recipe was tested with both white and brown rice noodles. They work equally well and require the same amount of time to prepare. Ultimately, the choice comes down to your personal preference.
However, the brown variety offers more fiber and protein per serving. This may vary from one brand to another, however, so be sure to check the brand you are using if this is important to you.
Note: Although they aren't used here, bean sprouts are commonly found in many Pad Thai recipes, so in case you have them you may choose to use them too.
Most pad thai recipes call for chicken or shrimp or even tofu but I wanted to create a Vegetarian Pad Thai recipe that you could make quickly and add in any extra proteins you like. Even steamed edamame would work.
Soft rice noodles mixed with sauteéd veggies, eggs, and a delicious authentic pad thai sauce results in a restaurant style pad thai noodles. Vegetarian, gluten-free and the perfect date night in a meal for two! It comes together in less than 30 minutes and is so easy and so good!
- 8 oz box rice noodles
- 1 tbsp sesame oil
- 1/2 medium shallot (finely chopped)
- 3 large green onions, sliced (white and green parts separated)
- 1 medium carrot (cut into matchstick (as shown))
- 1 medium red pepper, sliced
- 2 large eggs (whisked)
- 1/2 cup roasted peanuts (chopped and divided)
- 3 tbsp cilantro leaves (chopped)
- 2 large limes (cut into wedges)
- crushed red pepper flakes, to serve (optional)
- 1/3 cup honey
- 3 tbsp fish sauce
- 2 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 tbsp sugar-free creamy peanut butter
- 1 tbsp garlic chili sauce
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!
