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. flat rice stick noodles; 13 c. Thai sweet chili sauce; 2 tbsp. low-sodium soy sauce; 2 tbsp. fish sauce; 2 limes; 1 lime; 2 tbsp. canola oil; 2 tsp. minced garlic; 2 tsp. grated fresh ginger; 3/4 lb. mustard greens; 1 large red bell pepper; 2 c. shredded carrots; 6 scallions; 3 large eggs; bean sprouts; 2 c. fresh cilantro leaves; Chopped dry roasted peanuts

Servings: persons

1/2 lb. flat rice stick noodles
13 c. Thai sweet chili sauce
2 tbsp. low-sodium soy sauce
2 tbsp. fish sauce
2 limes
1 lime
2 tbsp. canola oil
2 tsp. minced garlic
2 tsp. grated fresh ginger
3/4 lb. mustard greens
1 large red bell pepper
2 c. shredded carrots
6 scallions
3 large eggs
bean sprouts
2 c. fresh cilantro leaves
Chopped dry roasted peanuts

1
Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat.
2
Let stand 4 minutes, stirring once or twice, until softened.
3
Drain; rinse with cold water.
4
In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
5
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat.
6
Add garlic and ginger; saute 30 seconds or until fragrant.
7
Add greens and cover with lid for 2 minutes or until wilted.
8
Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender.
9
Remove vegetables to a bowl.
10
Return skillet to heat.
11
Add remaining oil.
12
When hot, add eggs and scramble just until set.
13
Add to bowl with vegetables.
14
Return skillet to heat and add chili-sauce mixture and bring to a boil.
15
Add noodles; gently toss, using a pasta fork, for 1 minute, to coat.
16
Return vegetables and eggs to skillet.
17
Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender.
18
Stir in bean sprouts, if desired.
19
Transfer to a serving bowl with cilantro and toss.
20
Top with peanuts, if desired.
21
Serve with lime wedges.

557

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1/2 lb. flat rice stick noodles, 13 c. Thai sweet chili sauce, 2 tbsp. low-sodium soy sauce, 2 tbsp. 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.

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