Vegetable Pad Thai – the perfect at-home “take out” dish, bursting with flavor, freshness, and spice!
- 16 ounces rice noodles, prepared as directed on package (see notes)
FOR THE SAUCE:
- 1/2 cup soy sauce
- 1 Tablespoon fish or oyster sauce
- 1 Tablespoon sriracha or chili garlic sauce
- 1 1/2 teaspoons ginger (freshly grated or paste)
- 1/2 Tablespoon sesame oil
- 2 teaspoons turmeric
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1/4 cup brown sugar
- 3–4 Tablespoons canola oil
- 4 carrots, ribboned or thinly sliced
- 1 medium onion, thinly sliced
- 4 garlic cloves, finely chopped
- 2 cups snap peas
- 2 eggs
- 1 cup bean sprouts
- 1/2 cup peanuts, chopped
- 4 green onions, sliced
- 2 limes, wedged
- Cilantro, to garnish
- Prepare rice noodles as directed on package (see notes).
- Whisk together the following to create the sauce: soy sauce, fish or oyster sauce, sriracha or chili garlic paste, ginger, sesame oil, turmeric, coriander, cumin, and brown sugar. Adjust to taste and set aside.
- Scramble eggs and set aside in small bowl.
- Heat oil in large skillet (or wok if you have one). Add onion and saute for 3-4 minutes. Add garlic, snap peas, and carrots. Cook for another 3-4 minutes.
- When your noodles are ready, add to vegetable mix. Add in sauce and stir-fry until thoroughly mixed and the vegetables/noodles have finished cooking (approximately 2-3 additional minutes). Add in sprouts and cook for 1 minute.
- Top with chopped peanuts, green onions, cilantro, and the juice of a lime.
Depending on the rice noodles that are available in your store, the preparation for different brands varies. Be sure to prepare the noodles as directed before beginning to make your pad thai. For example, I have linked below to the noodles I used, which require soaking 25-30 minutes prior to stir-frying. If boiling noodles, be sure to cook al dente as you will stir-fry after adding to the rest of the ingredients.
*Don’t forget the turmeric will turn everything yellow!
- Category: Dinner
- Cuisine: Thai