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Vegetable pad thai on a white plate.
Deborah Rainford

Vegetable Pad Thai Recipe

5 from 1 vote
Vegetable Pad Thai! Perfect for weeknight dinners or weekend meals, this dish is packed with fresh vegetables and authentic Thai flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 443
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Instructions:
  2. Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.
Make the sauce
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. Remove the wok from heat and garnish the Vegetable Pad Thai with chopped peanuts and fresh cilantro.
  2. Serve the Vegetable Pad Thai hot with lime wedges on the side for squeezing over the dish.

Notes

  • 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.