Thai · Main · Medium
Vegetable Pad Thai
Sweet, sour, and salty rice noodles with crunchy vegetables and peanuts. All the pad thai joy, no meat needed.
The whole recipe in 60 seconds
Vegetable Pad Thai, in 5 ideas
- Tamarind is the soul of pad thai. Do not substitute ketchup.
- Soak, do not boil, the noodles. They finish in the wok.
- Have everything prepped before the wok gets hot.
- Lime wedges are essential, not garnish.
- Peanuts go on at the end for crunch.
What you need
Ingredients
- 8 oz rice noodles
- 3 tbsp tamarind paste
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 2 eggs, beaten
- 2 cups bean sprouts
- 1 red bell pepper, sliced
- 4 green onions, cut in 2 inch pieces
- 1/2 cup crushed peanuts
- 2 limes, cut into wedges
How to make it
Directions
- Soak the rice noodles in hot water 8 to 10 minutes until pliable but firm. Drain.
- Whisk the tamarind, sugar, and soy sauce into a sauce.
- Scramble the eggs in a hot wok with oil. Push to the side.
- Add the noodles and sauce. Toss for 3 minutes until the noodles absorb the sauce.
- Add the vegetables and toss 2 more minutes until crisp tender.
- Serve with peanuts, lime wedges, and extra sprouts.
Money saver. Tamarind paste lasts forever in the fridge and costs a few dollars. One jar makes dozens of pad thais.