Veggie Pad Thai Recipe – Thai Special
This veggie pad thai recipe is a vibrant take on a Thai classic—rice noodles stir-fried with a colorful mix of bell peppers, carrots, bean sprouts, and green onions, plus egg or tofu for protein. Tossed in a tangy-sweet noodle dish sauce with tamarind, soy, and lime, it captures the essence of Thai stir-fried noodles in a colorful, plant-forward version that’s ready in just 30 minutes.
- 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:
Prepare the sauce in advance—this make-ahead sauce lets flavors deepen and streamlines cooking come mealtime.
Customize your protein: use tofu for a vegetarian boost or egg for traditional texture—perfect for adapting to your preference (tofu or egg swap).
Finish with a flourish—garnish with peanuts and lime wedges to add crunch, brightness, and authentic Pad Thai flair.
