Vegetable Pad Thai Recipe

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb rice stick noodles; 1/2 cup Thai sweet chili sauce; 2 tablespoons low sodium soy sauce; 2 tablespoons fish sauce; 2 limes (1 juiced and 1 cut into wedges); 2 tablespoons canola oil; 2 teaspoons garlic, minced; 2 teaspoons ginger, grated; 3/4 lb mustard greens, stems discarded and leaves torn into samll pieces; 1 red bell pepper, cut into thin strips; 2 cups carrots, shredded; 6 scallions, sliced; 3 eggs, beaten; bean sprouts (optional); 2 cups cilantro; peanuts, optional garnish

Servings: persons

1/2 lb rice stick noodles
1/2 cup Thai sweet chili sauce
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 limes (1 juiced and 1 cut into wedges)
2 tablespoons canola oil
2 teaspoons garlic, minced
2 teaspoons ginger, grated
3/4 lb mustard greens, stems discarded and leaves torn into samll pieces
1 red bell pepper, cut into thin strips
2 cups carrots, shredded
6 scallions, sliced
3 eggs, beaten
bean sprouts (optional)
2 cups cilantro
peanuts, optional garnish

1
Bring 6 cups of water to a boil and add noodles, stir and then cover and remove from heat. Let stand 4-5 minutes. Drain and rinse under cold water.
2
In a small cup combine chili sauce, soy sauce, fish sauce and lime juice.
3
In a large skillet heat 1 1/2 tablespoons oil over medium high heat. Stir in garlic and ginger and saute for 30 seconds. Stir in greens and cover for 2 - 5 minutes or until wilted.
4
Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl.
5
Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables.
6
Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute.
7
Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired.
8
Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb rice stick noodles, 1/2 cup Thai sweet chili sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons fish sauce, and more.

Yes, Vegetable Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Pad Thai

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