Vegetable Pad Thai Recipe

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 13 ounces dried pad Thai rice noodles (see note); 2 tablespoons freshly squeezed lime juice; 2 lime wedges for garnish; 1 tablespoon light brown sugar; 1/2 teaspoon ground red Thai chilies or cayenne pepper; 1/2 teaspoon paprika; 2 tablespoons sweet Thai chili sauce; 2 tablespoons soy sauce; 1 cup peanut oil; 8 green beans, trimmed; 1 large egg; 1/4 cup finely diced red onion; 2 baby bok choy, quartered lengthwise; 1/4 large red bell pepper, cut into julienne; 1 cup (lightly packed) thinly sliced Napa cabbage; 2 scallions, halved crosswise and quartered lengthwise; 1/2 cup finely diced firm tofu; 1/4 cup plus 1 tablespoon pad Thai sauce (see note); 1/4 cup mixed chopped fresh basil and cilantro leaves; 1/2 to 3/4 cup fresh bean sprouts; 2 to 4 tablespoons coarsely chopped roasted salted peanuts

Servings: persons

5 13 ounces dried pad Thai rice noodles (see note)
2 tablespoons freshly squeezed lime juice
2 lime wedges for garnish
1 tablespoon light brown sugar
1/2 teaspoon ground red Thai chilies or cayenne pepper
1/2 teaspoon paprika
2 tablespoons sweet Thai chili sauce
2 tablespoons soy sauce
1 cup peanut oil
8 green beans, trimmed
1 large egg
1/4 cup finely diced red onion
2 baby bok choy, quartered lengthwise
1/4 large red bell pepper, cut into julienne
1 cup (lightly packed) thinly sliced Napa cabbage
2 scallions, halved crosswise and quartered lengthwise
1/2 cup finely diced firm tofu
1/4 cup plus 1 tablespoon pad Thai sauce (see note)
1/4 cup mixed chopped fresh basil and cilantro leaves
1/2 to 3/4 cup fresh bean sprouts
2 to 4 tablespoons coarsely chopped roasted salted peanuts

1
Place noodles in a bowl and cover with very hot tap water.
2
Allow to sit for 30 minutes.
3
Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve.
4
Drain noodles well, rinse with cold water and set aside.
5
Place oil in a wok over medium-high heat, and heat to 325 degrees.
6
Add green beans and fry until wrinkled, about 1 1/2 minutes.
7
Transfer beans to a plate, and discard all but 3 tablespoons of oil.
8
Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly.
9
Transfer to a plate and set aside.
10
To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes.
11
Add noodles and toss until coated with oil and almost softened.
12
Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
13
Drizzle in reserved lime juice mixture and toss for 5 seconds.
14
Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts.
15
Transfer to a heated serving platter, and garnish with peanuts and lime wedges.
16
Serve immediately.

1426

kcal

Calories

Fat

169

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 21 ingredients. The key ingredients include: 5 13 ounces dried pad Thai rice noodles (see note), 2 tablespoons freshly squeezed lime juice, 2 lime wedges for garnish, 1 tablespoon light brown sugar, and more.

Yes, Vegetable Pad Thai falls under the Soups & Stews 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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