There is something truly magical about a vibrant plate of Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe. This dish bursts with colors, textures, and flavors that come together in perfect harmony, making it not only a feast for your taste buds but also a delight for the eyes. The chewy rice noodles mingle with the crisp vegetables, fragrant basil, crunchy peanuts, and a tangy, slightly sweet tamarind sauce that brings it all to life. If you want to impress your friends or simply enjoy a wholesome, colorful meal at home, this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe is guaranteed to become a new favorite.
Ingredients You’ll Need
The beauty of this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe lies in its simplicity and balance. Each ingredient plays a crucial role, whether it be for taste, texture, or the gorgeous rainbow of colors that make the dish so inviting. From the chewy noodles to the crunchy peanuts and fresh basil, this ingredient list sets you up for delicious success.
- 8 ounces rice noodles: The soft, slippery base that carries all the flavors beautifully.
- 2 tablespoons vegetable oil: For sautéing and giving everything a slight golden touch.
- 3 cloves garlic (minced): Adds a fragrant punch that elevates the entire dish.
- 2 eggs (lightly beaten): Provides richness and a slightly creamy texture.
- 1 cup shredded red cabbage: Adds crunch and a lovely purple hue to brighten the dish.
- 1 cup julienned carrots: Sweetness and vibrant orange color in every bite.
- 1 red bell pepper (thinly sliced): Crisp texture with a subtle sweetness and striking red color.
- 1 cup bean sprouts: A fresh, crisp contrast that keeps things light.
- 4 green onions (sliced): Offers a mild oniony taste and a splash of green.
- 1/4 cup chopped roasted peanuts: Adds nutty crunch and essential saltiness.
- 1/4 cup fresh basil leaves (chopped): Imparts aromatic freshness that wakes up your senses.
- Lime wedges for serving: To squeeze over, adding a zesty, citrusy finish.
- 1/4 cup low-sodium soy sauce: For umami depth without overpowering saltiness.
- 2 tablespoons tamarind paste: Contributes a unique tangy and slightly sweet note essential for authentic pad thai flavor.
- 1 tablespoon brown sugar: Balances tangy and salty with subtle sweetness.
- 1 tablespoon rice vinegar: Adds gentle acidity to brighten the sauce.
- 1 teaspoon chili garlic sauce (adjust to taste): Provides a spicy kick that lifts the whole dish.
How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Step 1: Prepare the rice noodles
Begin by cooking the rice noodles according to the package instructions. This step is key because properly cooked noodles are the foundation of the dish. Drain them carefully and set aside to prevent them from sticking together as you move on to the next steps.
Step 2: Mix the perfect pad thai sauce
In a small bowl, whisk together the soy sauce, tamarind paste, brown sugar, rice vinegar, and chili garlic sauce. This vibrant sauce brings the Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe alive with its balanced sweet, salty, tangy, and spicy flavors. Making the sauce in advance allows you to control the flavor perfectly.
Step 3: Sauté garlic and scramble eggs
Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and sauté briefly until it becomes fragrant, about 30 seconds. Push the garlic to one side and pour in the beaten eggs. Quickly scramble the eggs until just cooked, creating a rich base for the following vegetables.
Step 4: Stir-fry the colorful veggies
Add the shredded red cabbage, julienned carrots, and sliced red bell pepper to the skillet. Stir-fry them for 2 to 3 minutes so they soften just slightly but still hold their vibrant colors and crisp texture—this is where the ‘rainbow’ comes alive visually and nutritionally.
Step 5: Combine everything with noodles and sauce
Next, add the cooked noodles to the skillet, pouring the prepared sauce over the top. Toss everything together thoroughly so all the noodles and veggies absorb that irresistible pad thai sauce. Then stir in the crisp bean sprouts and green onions, cooking for an additional 1 to 2 minutes to marry the flavors without losing their fresh crunch.
Step 6: Finish with peanuts and basil
Remove the skillet from the heat and sprinkle the chopped roasted peanuts and fresh basil leaves over your creation. These last touches add nutty texture and an aromatic lift that makes this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe feel truly authentic and vibrant.
How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Garnishes
Garnishes are where you can personalize your dish and elevate the experience. Besides the chopped peanuts and fresh basil already included, don’t forget a generous squeeze of lime wedges for a bright citrus zing that cuts through the richness perfectly.
Side Dishes
This dish stands wonderfully as a complete meal on its own, but if you want to round out the experience, consider pairing it with light cucumber salad, crispy spring rolls, or a simple miso soup. These sides complement the flavors without overpowering the delicate balance of your pad thai.
Creative Ways to Present
For a festive touch, try serving the Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe in individual banana leaf bowls or on colorful ceramic plates that enhance the dish’s vibrancy. Adding edible flowers or extra fresh herbs as decoration can also make your presentation unforgettable.
Make Ahead and Storage
Storing Leftovers
Store any leftover pad thai in an airtight container in the refrigerator. It will stay fresh for up to three days. Keep in mind that the noodles may absorb some of the sauce, so a quick refresh with a splash of water or vegetable broth helps restore their texture.
Freezing
While pad thai is best enjoyed fresh, you can freeze leftovers for up to one month. To freeze, let the dish cool completely, then transfer to a freezer-safe container. When ready, thaw overnight in the fridge before reheating.
Reheating
For the best results, reheat the Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe in a skillet over medium heat with a little vegetable oil or water to loosen it up. Avoid microwaving for too long to prevent sogginess and preserve the dish’s wonderful texture.
FAQs
Can I make this recipe vegan?
Absolutely! Simply omit the eggs or substitute them with scrambled tofu for that satisfying texture and added protein. The flavors will remain vibrant and delicious.
What can I use if I can’t find tamarind paste?
If tamarind paste isn’t available, a mixture of lime juice and a little brown sugar can mimic the tangy-sweetness. However, tamarind does give a unique authentic flavor you won’t want to skip if possible.
How spicy is this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe?
The heat level is adjustable. The recipe uses chili garlic sauce, so you can increase or decrease the amount to suit your taste buds, making it mild or boldly spicy as you prefer.
Can I add other vegetables?
Yes! Feel free to add snap peas, zucchini, or baby corn to boost color, texture, and nutrients. The more vibrant veggies, the better for this rainbow-inspired dish.
Is this recipe gluten-free?
To keep it gluten-free, make sure to use gluten-free soy sauce or tamari. The other ingredients are naturally gluten-free, making this recipe suitable for those with gluten sensitivities.
Final Thoughts
Making the Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe is like inviting a burst of fresh, colorful happiness into your kitchen. It’s approachable, fun to make, and so satisfying to eat. Whether you’re cooking for yourself or sharing with loved ones, this dish promises delicious, vibrant flavors with every bite. I can’t wait for you to try it and see just how wonderful vegetarian pad thai can be!
Print
Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A vibrant and flavorful Rainbow Vegetarian Pad Thai featuring rice noodles stir-fried with fresh vegetables, eggs, and a tangy, spicy sauce, topped with crunchy peanuts and fragrant basil. This colorful dish captures the essence of traditional Thai cuisine while being perfect for vegetarians.
Ingredients
Noodles and Sauce
- 8 ounces rice noodles
- 1/4 cup low-sodium soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (adjust to taste)
Vegetables and Protein
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 2 eggs (lightly beaten)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper (thinly sliced)
- 1 cup bean sprouts
- 4 green onions (sliced)
Toppings and Garnish
- 1/4 cup chopped roasted peanuts
- 1/4 cup fresh basil leaves (chopped)
- Lime wedges for serving
Instructions
- Cook Noodles: Cook the rice noodles according to package instructions until tender, then drain and set aside to prevent sticking.
- Prepare Sauce: In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and chili garlic sauce to create a balanced tangy and slightly spicy sauce.
- Sauté Garlic: Heat vegetable oil in a large skillet or wok over medium-high heat, add minced garlic and sauté for 30 seconds until fragrant but not browned to release its aroma.
- Cook Eggs: Push the garlic to one side of the skillet, pour in the beaten eggs, and scramble gently until just set, adding protein and texture to the dish.
- Stir-fry Vegetables: Add shredded red cabbage, julienned carrots, and sliced red bell pepper to the skillet, stir-frying for 2-3 minutes until they’re slightly tender but still crisp and colorful.
- Add Noodles and Sauce: Incorporate the cooked noodles into the skillet, pour the prepared sauce over them, and toss everything together thoroughly to coat all ingredients evenly with the sauce.
- Finish with Fresh Ingredients: Stir in bean sprouts and sliced green onions, cooking for an additional 1-2 minutes to warm through while keeping the sprouts crunchy.
- Serve: Remove from heat and transfer to serving plates. Top each portion with chopped roasted peanuts and fresh chopped basil leaves. Serve immediately with lime wedges on the side for a bright, citrusy finish.
Notes
- For a vegan version, omit the eggs or substitute with scrambled tofu.
- Add extra vegetables such as snap peas or zucchini for added color, texture, and nutrition.
- Adjust the amount of chili garlic sauce to suit your preferred spice level.
- Use low-sodium soy sauce to reduce sodium content if desired.
- To keep noodles from sticking after cooking, rinse briefly with cold water or toss with a little oil.
