Vegetable Pad Thai with Peas, Carrots and Mushrooms Recipe

Name: Vegetable Pad Thai with Peas, Carrots and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried pad Thai rice noodles (banh pho); 2 tablespoons Asian fish sauce; 2 tablespoons oyster sauce; 2 tablespoons sugar; 1 tablespoon Sriracha or chile-garlic sauce; 2 tablespoons vegetable oil; 2 small shallots, thinly sliced; 4 ounces mushrooms, such as shiitake and cremini, stems removed and halved; 2 garlic cloves, thinly sliced; 2 cups julienned carrots (from about 3/4 pound carrots); 4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish; 1/3 cup frozen sweet peas; 2 large eggs, beaten; 1 cup bean sprouts; 1/4 cup ground roasted peanuts; 1 lime, cut into 8 wedges, for serving

Servings: persons

1/2 pound dried pad Thai rice noodles (banh pho)
2 tablespoons Asian fish sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 small shallots, thinly sliced
4 ounces mushrooms, such as shiitake and cremini, stems removed and halved
2 garlic cloves, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish
1/3 cup frozen sweet peas
2 large eggs, beaten
1 cup bean sprouts
1/4 cup ground roasted peanuts
1 lime, cut into 8 wedges, for serving

1
Put the noodles in a large bowl and cover with very hot water.
2
Let soak until just pliable, about 15 minutes (or according to package directions).
3
Drain the noodles in a colander, shaking off excess water.
4
Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, sugar and Sriracha.
5
In a large nonstick wok or skillet, heat the oil until shimmering.
6
Add the shallots, and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
7
Add the garlic and carrots and stir-fry until soft, 2 minutes.
8
Add the noodles, the 4 scallions and the peas and stir-fry until heated through, about 2 minutes.
9
Scrape the noodles to one side of the pan and add the eggs.
10
Cook, stirring occasionally, until nearly set, about 1 minute.
11
Toss everything together.
12
Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
13
Transfer the pad Thai to a platter.
14
Garnish with the bean sprouts, peanuts and thinly sliced scallions and serve with the lime wedges.

588

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.

How did you like this recipe?

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 pound dried pad Thai rice noodles (banh pho), 2 tablespoons Asian fish sauce, 2 tablespoons oyster sauce, 2 tablespoons sugar, and more.

Yes, Vegetable Pad Thai with Peas, Carrots and Mushrooms 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 with Peas, Carrots and Mushrooms

How did you like this recipe?

Frequently Asked Questions