Print Options:

Vegetable Pad Thai

Yields4 Servings

Adapted from Pinch of Yum

 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

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


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


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


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


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


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.

Nutrition Facts

Servings 0