Veggie Pad Thai Recipe – Thai Special
Veggie Pad Thai is a vibrant, flavorful stir-fry that combines fresh vegetables, rice noodles, and a tangy, savory sauce for a deliciously satisfying meal. With its perfect balance of sweet, salty, and sour flavors, this vegetarian version of the classic Thai dish is both quick and easy to prepare. Packed with colorful vegetables like bell peppers, carrots, and zucchini, it’s a light yet hearty meal that’s perfect for any occasion. Whether you’re craving a weeknight dinner or a tasty plant-based lunch, this Veggie Pad Thai is sure to hit the spot!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Veggie Pad Thai Ingredients:
- 8 oz rice noodles
- 1 tbsp vegetable oil (or sesame oil)
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, julienned or thinly sliced
- 2 cloves garlic, minced
- 2 eggs (optional, for a non-vegan version)
- 1/4 cup roasted peanuts, chopped
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or maple syrup for vegan)
- 1 tbsp lime juice
- 1 tsp sriracha (optional, for heat)
- 1 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)
How to make Veggie Pad Thai :
Prepare the noodles:Cook the rice noodles according to the package instructions. Drain and set aside. If the noodles are sticking together, toss them lightly with a little vegetable oil.
Make the sauce:In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, lime juice, sriracha (if using), and tamarind paste. Set aside.
Cook the vegetables:Heat the vegetable oil in a large pan or wok over medium-high heat. Add the onion, bell pepper, carrot, and zucchini. Stir-fry for 3–5 minutes, until the vegetables are tender but still vibrant. Add the garlic and cook for another minute, until fragrant.
Scramble the eggs (optional):If you’re using eggs, push the veggies to the side of the pan and crack the eggs into the empty space. Scramble them for 1-2 minutes until cooked, then mix them with the vegetables.
Combine the noodles and sauce:Add the cooked noodles to the pan with the veggies. Pour the prepared sauce over the top and toss everything together until well coated and heated through. Stir in the chopped peanuts and green onions.
Serve:Serve the Veggie Pad Thai in bowls, garnished with fresh cilantro (if using), lime wedges, and additional peanuts on top. Enjoy!
Recipe Notes:
Noodles:Rice noodles are traditional for Pad Thai, but you can use any noodle you prefer. Just make sure to adjust the cooking time accordingly.
Veggies:You can use any combination of veggies you like. Common additions include bean sprouts, cabbage, or mushrooms. Feel free to get creative with what you have on hand!
Tamarind Substitute:If you don’t have tamarind paste, lime juice or vinegar can substitute for that tangy depth. You can also find tamarind paste at most Asian or specialty grocery stores.
Spice Level:Adjust the heat to your taste. If you like it spicier, add more sriracha or some sliced chili peppers.
Make-Ahead:This dish is great for meal prep. You can store leftovers in the fridge for up to 2–3 days. Reheat by stir-frying briefly to keep the noodles from getting too sticky.
