This incredible recipe for Vegetable Pad Thai is colorful and vibrant. This easy dish is not only delicious but also incredibly versatile, making it perfect for both novice cooks and accomplished home chefs. With its exotic blend of flavors and textures, Vegetable Pad Thai is a fantastic choice for a quick and easy weeknight meal or a flavorful weekend dinner.
⭐️ Why You Will Love This Vegetable Pad Thai Recipe:
- The Sauce: At the heart of this Vegetable Pad Thai recipe lies a sensational sauce that brings all the flavors together. Crafted with the perfect combination of ingredients, it delivers a harmonious blend of spiciness, herbaceousness, nuttiness, and tanginess. Each bite tantalizes the taste buds, leaving you craving more.
- The Ingredients: While the ingredient list may appear extensive, fear not! The beauty of this recipe lies in its simplicity. With readily available ingredients, you can effortlessly create a medley of flavors and textures that will impress everyone at the table.
- The Noodles: One of the secrets to perfect Vegetable Pad Thai is properly cooked rice noodles. By cooking them separately from the vegetables, we ensure they maintain their ideal texture without becoming mushy. The result? Delightfully chewy and slurpable noodles that complement the other ingredients beautifully.
🧾 Key ingredients for Pad Thai
Now that you know why this recipe is a must-try, let's delve into the step-by-step instructions, so you can master this Vegetable Pad Thai at home.
- Rice Noodles: The foundation of this dish, rice noodles provide a satisfying and chewy texture that absorbs the flavors of the sauce.
- Tamarind Paste: This dark, syrupy paste adds a tangy and slightly sweet flavor that is essential to an authentic Pad Thai.
- Fish Sauce: A staple in Thai cuisine, fish sauce imparts a rich and savory element to the dish. However, for those who prefer a vegetarian or vegan version, I have a suitable alternative.
- Vegetable Options: Customize your Vegetable Pad Thai by selecting from an array of vibrant and nutrient-packed vegetables, such as broccoli, red peppers, bean sprouts, and more. Each vegetable adds its unique flavor and crunch to the dish.
See recipe card for quantities.
📖 Substitutions & Variations
- Non-strict vegans can enhance their Vegetable Pad Thai by adding scrambled eggs to the dish, providing an additional layer of flavor and protein.
- Embrace your creativity and experiment with various vegetable options. From snow peas to zucchini, there are endless possibilities to customize your Pad Thai according to your taste and seasonal availability.
- Adjust the spiciness level to suit your preference by adding more or less chili paste. Feel free to explore different types of chili paste for a unique twist.
👩🏻🍳 Step By Step
- Start by soaking the rice noodles according to the package instructions. Once they reach the desired tenderness, rinse them under cold water to prevent them from sticking together. Set them aside while we prepare the other components.
Making the sauce
- In a wok or a large skillet, let's create the heart and soul of our Vegetable Pad Thai—the sauce. Combine the tamarind paste, fish sauce (or its vegetarian/vegan alternative), brown sugar, vegetable broth, white vinegar, soy sauce, and chili paste. Stir well to ensure all the flavors blend harmoniously.
Cooking the vegetables and making the Pad Thai
- Heat some oil in the same wok or skillet, and add your vegetables. Stir-fry them over medium heat until they are tender yet still retain a crispness.
- Push the vegetables to one side of the wok and crack in the eggs on the other side. Scramble the eggs until they are fully cooked, then incorporate them with the vegetables.
- Add the cooked rice noodles to the wok, followed by the prepared sauce. Toss everything gently yet thoroughly, ensuring that every strand of noodle is coated with the sauce.
- As a final touch, gently fold in the bean sprouts, allowing them to slightly wilt while maintaining their crunch.
Garnish and serve the noodles
- Your Vegetable Pad Thai is now ready to be served! Plate it up and garnish with fresh cilantro, chopped peanuts, and lime wedges for an added burst of flavor. For those who desire an extra kick of spice, offer a side of Sambal or sprinkle some red pepper flakes.
Hint: After cooking the rice noodles, remember to rinse them under cold water. This not only stops the cooking process but also prevents them from becoming overly sticky or clumpy.
- Fridge: If you have any leftovers, store your Vegetable Pad Thai in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, gently warm it in a skillet or microwave, adding a splash of water if necessary.
- Freezer: While it's best to enjoy this dish fresh, you can freeze the cooked Vegetable Pad Thai for future enjoyment. Ensure it's stored in a freezer-safe container or bag, and it will keep well for up to one month. Thaw it overnight in the refrigerator before reheating.
- Reheat: To reheat the refrigerated or frozen Vegetable Pad Thai, gently warm it in a skillet over medium heat or heat it in the microwave until it reaches your desired temperature.
💡 Top tip
Craving some extra heat? Serve your Vegetable Pad Thai with a side of Sambal or sprinkle more red pepper flakes into the sauce. Adjust the spice level according to your preference and enjoy a fiery explosion of flavors.
While rice noodles are the traditional choice for Pad Thai, you can certainly experiment with different types of noodles. Sweet potato noodles or spiralized veggies can offer unique variations of the classic dish. Just keep in mind that the texture and cooking time may vary, so adjust accordingly.
Traditionally, Pad Thai contains fish sauce, making it non-vegetarian. However, this Vegetable Pad Thai recipe offers vegetarian and vegan alternatives for fish sauce, allowing you to enjoy the dish without compromising your dietary preferences.
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Vegetable Pad Thai Recipe
- 200 g rice noodles
For the sauce
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable broth
- 1 tablespoon white vinegar
- 1 tablespoon chili paste
- 2 tablespoons fish sauce adjust for vegetarian or vegan options*
For the Pad Thai
- 2 tablespoons oil
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 spring onions sliced
- 2 tablespoons chopped peanuts
- Fresh cilantro for garnish
- Lime wedges for serving
- Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.
Make the sauce
- In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, vegetable broth, white vinegar, chili paste, and fish sauce*. Set the sauce aside.
- Heat the oil in a large wok or skillet over medium heat. Add the minced garlic and stir-fry for 1 minute until fragrant.
Cook the vegetables
- Add the sliced bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss everything together until well combined.
- Add the bean sprouts and spring onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts have slightly wilted.
Serving the Pad Thai
- Remove the wok from heat and garnish the Vegetable Pad Thai with chopped peanuts and fresh cilantro.
- Serve the Vegetable Pad Thai hot with lime wedges on the side for squeezing over the dish.
- Soak the rice noodles in warm water for about 10 minutes until they become pliable before cooking.
- Be sure to rinse the cooked rice noodles under cold water to prevent them from sticking together.
- Customize your Vegetable Pad Thai by adding protein of your choice, such as tofu, cooked shrimp, or grilled chicken.
- Adjust the spiciness level by adding more or less chili paste according to your preference.
- For a vegetarian version, replace fish sauce with vegetarian fish sauce or use additional soy sauce for flavor.
- For a vegan version, replace fish sauce with vegan fish sauce or use additional soy sauce for flavor.
- Feel free to add more vegetables or swap them with your favorites to make the dish your own.