Delicious Asian Pad Thai noodles vegetables.

Vegetarian Pad Thai

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 really 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)


Delicious Asian Vegetarian Pad Thai noodles 6 ounces 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


1. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together 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 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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Vegetarian Pad Thai Recipe
Vegetarian Pad Thai 1

Vegetarian Pad Thai Recipe

Type: Vegetarian

Cuisine: Asian

Keywords: Vegetarian Pad Thai Recipe

Recipe Yield: 4 servings

Preparation Time: 30M