Recipe: Vegetable Pad Thai

Who doesn’t love Pad Thai? It’s the perfect Thai style blend of sweet, sour, salty, savory, and spicy flavors. I always assumed it was difficult to make but actually it only takes a couple of minutes! The hardest part is going to the store and getting rice noodles which is something I don’t usually keep on hand. You can make this easily vegetarian or vegan with a couple quick swaps but I like fish sauce too much myself!

Vegetable Pad Thai
Serves 4
  1. 3 tablespoons fish sauce
  2. 3 tablespoons broth (chicken, fish, vegetable, all up to you)
  3. 2 tablespoons white vinegar
  4. 1 tablespoon soy sauce
  5. 1 teaspoon chili paste (sambal oelek)
  6. 6 ounces brown rice noodles
  7. 1 zucchini, diced
  8. 1 red pepper, diced
  9. 1/2 onion, diced
  10. 2 carrots, diced
  11. 2 tablespoons oil
  12. 1 egg, beaten
  13. 1/2 cup peanuts, chopped finely
  14. for garnish: cilantro, green onions, and basil, (optional)
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Make the sauce very quickly in a bowl by mixing all the ingredients together.
  3. Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.
  4. Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.
  5. Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.
  6. Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Mab Made Food

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