Vegetable Pad Thai

Last Updated on 2022-04-07 by Linda

Wow where did my week go,so busy working and catching up on life I forgot to hit post on my Vegetable Pad Thai. Every do that get so busy you forget to hit send, post or share? Apparently its a trend with me lately.

I think forgetting to post, or even hit send is a sign of distraction. Letting yourself forget where you are and what you are doing, aka overwhelmed and too busy maybe. For me its a good sign to stop and smell the roses or even the pad thai. Take a moment for you, read a post, try a recipe or take a picture. Or maybe try a new dish.

Vegetable Pad Thai

Well enough about life and distractions, it is time for me to grab your focus. This tasty dish can be ready in 30 minutes. Prep time is 15 minutes and then another 15 to Cook the dish. Serves 4 or in my house 2 with leftovers. Cuz we all love leftovers right?

Pad Thai Ingredients:

Time to get ready, gather the ingredients and start creating magic.

8 oz. box rice noodles
1 T. sesame oil
½ medium shallot, finely chopped
3 large green onions, sliced, white and green parts separated
1 medium carrot, cut into matchsticks (as shown)
1 medium red pepper, sliced
2 large eggs, whisked
½ c. roasted peanuts, chopped and divided
3 T. cilantro leaves, chopped
2 large limes, cut into wedges
Optional: Crushed red pepper flakes, to serve

Sauce Ingredients:

1/3 c. honey
3 T. fish sauce
2 T. tamari or coconut aminos
1 T. rice vinegar
2 T. fresh lime juice
2 T. sugar-free creamy peanut butter
1 T. garlic chili sauce (add link)

Directions for Dinner

1. Prepare rice noodles according to package instructions. Rinse under cool water and set aside.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Add the prepared rice noodles, one-third cup chopped peanuts, and the warm sauce to the skillet and stir to combine.
   
   
6. 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!

Tips and Tricks

Note: Although they aren’t used here, bean sprouts are commonly found in many Pad Thai recipes.  

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. 

Additional 30 Minute Meals to try

Looking for dinner in a flash, 30 minutes from start to finish and we are ready to eat.

Mexican Street Corn

Street Steak Tacos

Vegetable Pad Thai

Big fan of pad thai, and this one works perfectly with white or brown rice. Your choice for a tasty treat

Print Pin Rate

Course: Main Course

Cuisine: Thai

Keyword: vegetable pad thai

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Author: Linda

Ingredients

• 8 oz. box rice noodles
• 1 T. sesame oil
• ½ medium shallot finely chopped
• 3 large green onions sliced, white and green parts separated
• 1 medium carrot cut into matchsticks (as shown)
• 1 medium red pepper sliced
• 2 large eggs whisked
• ½ c. roasted peanuts chopped and divided
• 3 T. cilantro leaves chopped
• 2 large limes cut into wedges
• Optional: Crushed red pepper flakes to serve
• Sauce Ingredients:
• 1/3 c. honey
• 3 T. fish sauce
• 2 T. tamari or coconut aminos
• 1 T. rice vinegar
• 2 T. fresh lime juice
• 2 T. sugar-free creamy peanut butter
• 1 T. garlic chili sauce add link

Instructions

• Directions:
• 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!

Notes

Note: Although they aren’t used here, bean sprouts are commonly found in many Pad Thai recipes.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!