Vegetarian Pad Thai
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
This is my absolute favorite fast food: Vegetarian Pad Thai is easy and fast to make. You can use just about any leftover veggie in the fridge. Also, any leftover meat, if you so desire to add meat protein. This is a really clean dish with lots of flavors! It even tastes great without eggs. (I personally am not an egg eater) This is a simple vegetarian pad Thai recipe loaded with crisp vegetables and zesty flavor. Vegetarian Pad Thai is quick, simple, and fresh-tasting.
Ingredients
6 ounces of uncooked rice noodles
2 tablespoons packed brown sugar
3 tablespoons coconut aminos (Tastes just like soy sauce)
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges
Additional Flavorful Varieties for Vegetarian Pad Thai:
Cilantro: Fresh cilantro adds a burst of freshness to the dish.
Lime Zest: Grate some lime zest for an extra citrusy kick.
Thai Basil: Add Thai basil leaves for a unique and aromatic flavor.
Sesame Oil: Drizzle a bit of sesame oil for a nutty and rich taste.
Chopped Peanuts: In addition to crushed peanuts, sprinkle some chopped peanuts on top for added crunch.
Bean Sprouts: These add a refreshing and crunchy texture.
Red Chili Flakes: If you like spicy vegetable pad thai, sprinkle some red chili flakes.
Mushrooms: Sliced mushrooms can add an earthy flavor to the dish.
Soy Sprouts: Another variation of sprouts that can be added for texture.
Directions
1. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix brown sugar, soy sauce, vinegar, and lime juice.
2. In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir for 2 minutes. Remove from pan.
3. Reduce heat to medium. Pour eggs into the same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles, and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges. Enjoy!!
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