Recipe: Vegetable Pad Thai

Who doesn’t love Pad Thai? It’s the perfect Thai style blend of sweet, sour, salty, savory, and spicy flavors. I always assumed it was difficult to make but actually it only takes a couple of minutes! The hardest part is going to the store and getting rice noodles which is something I don’t usually keep on hand. You can make this easily vegetarian or vegan with a couple quick swaps but I like fish sauce too much myself!

Vegetable Pad Thai

AuthorMab

Yields4 Servings

Ingredients
 3 tbsp fish sauce
 3 tbsp chicken broth
 2 tbsp white vinegar
 1 tbsp soy sauce
 1 tsp chili paste (sambal oelek)
 6 oz rice noodles
 1 zucchini, diced
 1 red pepper, diced
 1 onion, diced
 2 carrots, diced
 2 tbsp oil
 1 egg, beaten
 ½ cup peanuts, finely chopped
  for garnish: cilantro, green onions, and basil

Directions
1

Place the uncooked noodles in a bowl of cold water to soak.

2

Make the sauce very quickly in a bowl by mixing all the ingredients together.

3

Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.

4

Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.

5

Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.

6

Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.

Adapted from Pinch of Yum

Ingredients

Ingredients
 3 tbsp fish sauce
 3 tbsp chicken broth
 2 tbsp white vinegar
 1 tbsp soy sauce
 1 tsp chili paste (sambal oelek)
 6 oz rice noodles
 1 zucchini, diced
 1 red pepper, diced
 1 onion, diced
 2 carrots, diced
 2 tbsp oil
 1 egg, beaten
 ½ cup peanuts, finely chopped
  for garnish: cilantro, green onions, and basil

Directions

Directions
1

Place the uncooked noodles in a bowl of cold water to soak.

2

Make the sauce very quickly in a bowl by mixing all the ingredients together.

3

Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.

4

Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.

5

Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.

6

Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.

Vegetable Pad Thai

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