Easy Weeknight Vegetarian Pad Thai

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Craving delicious takeout but want a healthier option? Look no further than this fantastic vegetarian Pad Thai recipe! This dish is packed with vibrant vegetables, rice noodles, and a savory sauce, all coming together in under 30 minutes.

Ingredients:

Vegetarian Pad Thai
Vegetarian Pad Thai

12 ounces dried rice noodles (pad thai noodles or thin rice vermicelli work best)

  • 1 tablespoon vegetable oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup chopped mushrooms (cremini, shiitake, or white button work well)
  • 3 scallions, thinly sliced (separate white and green parts)
  • 2 large eggs, beaten
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup tamarind sauce (or substitute with 2 tablespoons lime juice and 1 tablespoon brown sugar)
  • 3 tablespoons fish sauce (vegetarian fish sauce is available, or substitute with 1 1/2 tablespoons soy sauce)
  • 1 tablespoon soy sauce
  • 1 tablespoon white sugar
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)
  • 1 cup bean sprouts
  • Fresh lime wedges, for serving
  • Cilantro, chopped, for garnish (optional)

  • Directions:

    1. Cook the noodles: Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package instructions, typically 5-7 minutes, or until al dente. Drain the noodles and rinse under cool water to stop the cooking process. Toss with a drizzle of oil to prevent sticking.

    2. Prepare the vegetables: While the noodles cook, prep your veggies. Thinly slice the shallot, garlic, bell pepper, broccoli, and mushrooms. Thinly slice the scallions, separating the white and green parts.

    3. Cook the protein: Heat the vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs in the pan, breaking them up with a spatula, until just cooked through. Remove the eggs from the pan and set aside.

    4. Stir-fry the vegetables: Add the shallot and garlic to the hot pan and cook for 30 seconds, until fragrant. Add the red bell pepper, broccoli, and mushrooms and cook for 2-3 minutes, or until slightly softened.

    5. Incorporate the sauce: Push the vegetables to the side of the pan and add the tamarind sauce, fish sauce, soy sauce, sugar, and red pepper flakes. Stir to combine and bring to a simmer.

    6. Assemble the Pad Thai: Add the cooked noodles and cooked eggs back to the pan. Toss everything together to coat the noodles in the sauce.

    7. Finishing touches: Stir in the white parts of the scallions and bean sprouts. Cook for an additional minute, or until the bean sprouts are slightly softened.

    8. Serve and enjoy! Plate the Pad Thai and garnish with the reserved green parts of the scallions, chopped roasted peanuts, a squeeze of fresh lime, and chopped cilantro (optional).

    Nutrition Facts (per serving)

    This recipe yields approximately 4 servings. Please note that nutrition information can vary depending on the specific ingredients you use.

    Calories: 450-500

  • Fat: 20-25 grams
  • Carbohydrates: 50-60 grams
  • Protein: 20-25 grams
  • Sodium: 800-1000 mg (depending on the sodium content of your fish sauce)

  • Conclusion:

    This vegetarian Pad Thai is a delightful and satisfying meal that’s perfect for busy weeknights. It’s packed with flavor and healthy ingredients, making it a guilt-free takeout alternative. Feel free to customize this recipe with your favorite vegetables and protein options.

    Frequently Asked Questions (FAQs):

    1. Can I substitute the rice noodles? Yes, you can substitute the rice noodles with other thin noodles like lo mein noodles or even angel hair pasta. However, for the most authentic texture, using pad thai noodles or thin rice vermicelli is recommended.

    2. What if I don’t have tamarind sauce? You can substitute the tamarind sauce with a combination of lime juice and brown sugar. Use 2 tablespoons of lime juice and 1 tablespoon of brown sugar for a similar flavor profile.

    3. Can I make this recipe vegan? Absolutely! Simply omit the fish sauce and eggs. To add protein, consider stir-frying tofu or tempeh with the vegetables.