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
Scale
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.
