vegetarian pad thai

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! So easy and delicious!

Rainbow Vegetarian Pad Thai with Peanuts and Basil

brown rice noodles

zucchini

red pepper

yellow onion

carrots

egg, beaten

peanuts, chopped

herbs

fish sauce

brown sugar (or sub another sweetener)

broth

white vinegar

soy sauce

chili paste (sambal oelek)

Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they&#8217;re big enough).

Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).

Rainbow Vegetarian Pad Thai Step 2

Rainbow Vegetarian Pad Thai Step 3

Heat a tablespoon of oil over medium high heat. Add the veggies &#8211; stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them &#8211; they&#8217;ll get soggy and heavy. Transfer to a dish and set aside.

Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.

Rainbow Vegetarian Pad Thai Step 4

Add another tablespoon of oil to the pan. Drain the noodles &#8211; they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg &#8211; pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Rainbow Vegetarian Pad Thai Step 5

Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Rainbow Vegetarian Pad Thai Step 6

Oh Lindsay I LOVE your easy, healthy meals and this is no exception!  This looks amazing, and I love all those crushed up peanuts they add such a fantastic texture!

Hi! I just tried this but made a couple tweaks, just because I didn't have all the ingredients. I was looking for a good base recipe and this is it! Thanks! :) (My tweaks were really just using a bit of peanut butter to make the sauce creamy and have more body--since I didn't have fish sauce, using spinach instead of zucchini, omitting the egg, and using sriracha! Oh, and squeezing a little lime juice into the sauce, too!)

On the topic of vegan fish sauce,  I found this recipe a while ago and pinned it for reference (I'm not vegan, but one never knows when it'll come in handy): https://food52.com/blog/15368-a-fish-sauce-with-all-of-the-flavor-none-of-the-fish

Mmmm... That looks so good.  Some people might not know, but even a small pot of Pad Thai is so filling it could feed a whole family and then some.  Great food and great post.
http://askmelissaanything.blogspot.com/

Woah this recipe was SO SALTY! I couldn't eat more than two bites and had to throw it out. I might try it again though with half as much fish sauce and soy sauce.

Yes, yes, and yesssss. What I wouldn't give to face-plant in a big ol' bowl of that right about now! This looks DELISH and SO impressed that you made it to the kitchen and whipped this up despite the craziness. High fives.

I needed this recipe! I am a pad thai addict! I am gonna add some shrimp and a little hot sauce! YUM!

Hey Lindsay,

This looks deliciously colourful! Will be running out to get a spiralizer so I can try this recipe out at home :-)

https://content.jwplatform.com/videos/z5Fq6m1e.mp4

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce – adaptable to any veggies you have on hand!

Rainbow Vegetarian Pad Thai

Enjoy homemade Vegan Pad Thai any night of the week! It&#39;s loaded with rich flavor, packed with plant-based protein, and can be made faster than you can order takeout. Gluten-free.

Vegan Pad Thai

dry pad Thai rice noodles

fish sauce (or sub more soy)

tamarind

water

oz super firm tofu* (cut into 1/2” cubes)

shallot

garlic (finely minced)

chili flakes (optional)

carrot

bell pepper (thinly sliced; optional)

palm sugar or brown sugar

bean sprouts

garlic chives

peanuts (crushed)

Cook the Noodles: Soak the noodles in boiling water according to package instructions; my noodles only needed 10 minutes, but some may take longer so prep accordingly! Once tender, drain the noodles and set aside.

Prep: Warm wok or large sauté pan over medium heat. Once warm, add 2 tablespoons of oil and swirl it around to coat the sides. Whisk the soy sauce, tamarind concentrate, water, and vegan fish sauce (optional), together in a small bowl; set aside.

Pan-Fry the Tofu: Add the tofu to the pan and cook for 5 to 7 minutes, stirring only occasionally, until crispy. Remove the tofu from the pan and set aside. Notes: If you do not want pan-fry your tofu, skip to step 3. If you are doubling the recipe, fry the tofu in batches).

Aromatics: Add additional oil to the pan if necessary so the bottom of the pan is coated. Add the shallot, garlic, and chili flakes (optional) and sauté for 2 to 3 minutes, until the garlic begins to brown.

Add Veggies (optional): Add the carrot and bell pepper and sauté for an additional 3 to 5 minutes, until the veggies are tender. Skip this step if you are not adding extra veggies.

Make the Sauce: Push the shallot mixture to one half of the pan. Add the sugar to the other half and pour the soy sauce mixture on top; mix well, until the sugar is dissolved. Simmer for 2-3 minutes, until thickened.

Combine: Add the cooked and drained rice noodles and tofu to the wok and use tongs to toss with the sauce. Cook until all of the extra liquid has evaporated from the pan. Taste the noodles and if they are still too firm, add water in 2 tablespoon increments and cook for a few more minutes.

Final Touches: Turn the heat off and add the garlic chives (or green onions) and bean sprouts. Use tongs to mix well and let sit until the bean sprouts have wilted slightly.

Serve: Transfer the Pad Thai to serving plates, making sure to get a good mix of noodles, tofu, and veggies. Top with peanuts and serve warm with a lime wedges and extra bean sprouts, if desired. Pad Thai is best enjoyed immediately, but you can store leftovers in the fridge for up to 3 days and reheat on the stovetop or in the microwave with a splash of water.

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Top 2 vegetarian pad thai recipes from across the web

The most viewed vegetarian pad thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rainbow Vegetarian Pad Thai with Pe...

Vegan Pad Thai

The most viewed vegetarian pad thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine