Description
A delicious and easy-to-make Vegetable Pad Thai recipe that brings the authentic flavors of Thai cuisine to your table. This vegetarian dish is packed with colorful veggies, rice noodles, and a tangy-sweet sauce, making it a perfect main course for any day of the week.
Ingredients
Rice Noodles:
8 oz rice noodles
Sauce:
3 tablespoons soy sauce, 1½ tablespoons tamarind paste, 1 tablespoon brown sugar, 1 tablespoon lime juice, 1 teaspoon sriracha (optional)
Vegetables:
2 tablespoons vegetable oil, 2 cloves garlic (minced), 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup bean sprouts, 2 green onions (sliced), 2 eggs (lightly beaten)
Garnish:
¼ cup roasted peanuts (chopped), 2 tablespoons chopped cilantro, lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions, rinse, and set aside.
- Make the Sauce: Whisk together soy sauce, tamarind paste, brown sugar, lime juice, and sriracha in a bowl.
- Stir-Fry: Heat oil in a skillet, add garlic, then eggs. Stir in carrots, bell pepper, and green onions. Toss in noodles and sauce, mix well.
- Finish: Add bean sprouts, garnish with peanuts and cilantro. Serve with lime wedges.
Notes
- You can use rice vinegar instead of tamarind paste.
- For extra protein, consider adding tofu or edamame.
- Adjust the spiciness by varying the amount of sriracha used.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
