Vegetable Pad Thai Recipe

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces flat, wide rice noodles; 2 tablespoons dark-brown sugar; 2 tablespoons fresh lime juice, plus lime wedges for serving; 3 tablespoons soy sauce; 2 teaspoons vegetable oil, such as safflower; 3 scallions, trimmed, white and green parts separated and thinly sliced; 1 garlic clove, minced; 2 large eggs, lightly beaten (optional); 1/2 cup fresh cilantro leaves, for garnish; 1/4 cup chopped roasted, salted peanuts, for garnish

Servings: persons

8 ounces flat, wide rice noodles
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice, plus lime wedges for serving
3 tablespoons soy sauce
2 teaspoons vegetable oil, such as safflower
3 scallions, trimmed, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 cup fresh cilantro leaves, for garnish
1/4 cup chopped roasted, salted peanuts, for garnish

1
Soak noodles according to package instructions, then drain.
2
In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
3
In a large nonstick skillet, heat oil over medium-high.
4
Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30 seconds.
5
Add eggs, if using, and cook, scraping skillet with a heatproof flexible spatula, until eggs are almost set, about 30 seconds.
6
Transfer egg mixture to a plate.
7
(If not using eggs, leave scallion-white mixture in skillet.)
8
Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
9
Add egg mixture and toss to coat, breaking eggs up gently.
10
Divide noodles among four shallow bowls; garnish with cilantro and peanuts, and serve with lime wedges.
11
(Per Serving)
12
Calories: 315
13
Fat: 7g (0.9g Saturated Fat)
14
Protein: 3.6g
15
Carbohydrates: 60.5g
16
Fiber: 1.4g

436

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 10 ingredients. The key ingredients include: 8 ounces flat, wide rice noodles, 2 tablespoons dark-brown sugar, 2 tablespoons fresh lime juice, plus lime wedges for serving, 3 tablespoons soy sauce, 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.

Vegetable Pad Thai

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