Vegetable Pad Thai Recipe

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Peanut Oil, Plus A Tablespoon For The Wok; 1- 1/2 Tablespoon Rice Vinegar; 1 Tablespoon Sesame Oil; 1 Tablespoon Tamari; 1/2 whole Lemon, Juiced; 1 teaspoon Sriracha (or Your Favorite Spicy Chili Sauce), Or To Taste; 1/4 cups Peanut Butter; 1 package (about 8 Oz. Size) Stir Fry Rice Noodles; 1 Tablespoon Peanut Oil; 1 whole Small Red Bell Pepper, Sliced Into Strips; 1 whole Or 2 Medium Carrots, Peeled And Sliced Thinly On An Angle; 1 cup Snow Peas; 4 whole (to 5) Mushrooms, Stemmed And Sliced; 1 can (8 Oz. Size) Water Chestnuts, Drained; 2 cloves Garlic (Small Cloves), Peeled And Minced; 1/2 cups Lightly Salted Peanuts, Ground, For Garnish; 4 sprigs Cilantro, Torn, For Garnish

Servings: persons

3 Tablespoons Peanut Oil, Plus A Tablespoon For The Wok
1- 1/2 Tablespoon Rice Vinegar
1 Tablespoon Sesame Oil
1 Tablespoon Tamari
1/2 whole Lemon, Juiced
1 teaspoon Sriracha (or Your Favorite Spicy Chili Sauce), Or To Taste
1/4 cups Peanut Butter
1 package (about 8 Oz. Size) Stir Fry Rice Noodles
1 Tablespoon Peanut Oil
1 whole Small Red Bell Pepper, Sliced Into Strips
1 whole Or 2 Medium Carrots, Peeled And Sliced Thinly On An Angle
1 cup Snow Peas
4 whole (to 5) Mushrooms, Stemmed And Sliced
1 can (8 Oz. Size) Water Chestnuts, Drained
2 cloves Garlic (Small Cloves), Peeled And Minced
1/2 cups Lightly Salted Peanuts, Ground, For Garnish
4 sprigs Cilantro, Torn, For Garnish

1
Prep all vegetables before you do anything.
2
Having everything prepared will help save time while making this dish up!
3
Add all the sauce ingredients into a small bowl, whisk to combine.
4
Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes.
5
(Or follow your package directions).
6
To a hot wok or nonstick pan, heat up the peanut oil.
7
To the hot oil, add the vegetables.
8
Stir until starting to brown but not lose color, about 6-7 minutes.
9
Add water chestnuts and garlic, stir for 1 minute.
10
Pour in sauce, stir and then add the noodles.
11
Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 Tablespoons Peanut Oil, Plus A Tablespoon For The Wok, 1- 1/2 Tablespoon Rice Vinegar, 1 Tablespoon Sesame Oil, 1 Tablespoon Tamari, and more.

Yes, Vegetable Pad Thai falls under the General 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.

That's it — enjoy your meal!

Vegetable Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions