Looking for a healthier twist on everyone’s favorite Thai takeout? This Veggie-Loaded Pad Thai brings all the authentic flavors you love while packing in extra nutrients from colorful vegetables. I’ve perfected this recipe to deliver that perfect balance of sweet, tangy, and savory notes that make Pad Thai so irresistible.
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 cups mixed vegetables (carrots, bell peppers, snap peas)
- 2 cups bean sprouts
- 4 green onions, sliced
- 1/2 cup crushed peanuts
- Fresh lime wedges for serving
- For the sauce:
- 3 tablespoons fish sauce (or soy sauce for vegetarian option)
- 3 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
Instructions
- Soak rice noodles in warm water for 30 minutes until they’re pliable but still firm. Drain and set aside.
- Whisk together all sauce ingredients in a small bowl until the sugar dissolves.
- Heat oil in a large wok or skillet over medium-high heat. Add garlic and stir-fry for 30 seconds.
- Push everything to one side and add beaten eggs. Scramble until just set.
- Add carrots and bell peppers, stir-frying for 2-3 minutes until slightly softened.
- Add drained noodles and sauce. Toss everything together for 2-3 minutes until noodles are tender.
- Add bean sprouts, snap peas, and half the green onions. Stir-fry for another minute.
- Serve hot, topped with remaining green onions, crushed peanuts, and lime wedges.
Cook Time and Serving Size
Prep Time: 40 minutes (including noodle soaking)
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
- Don’t skip soaking the noodles – properly hydrated noodles are crucial for the right texture.
- Keep ingredients prepped and ready before starting – this dish comes together quickly!
- Feel free to adjust the sauce ingredients to your taste preferences. Start with less fish sauce if you’re sensitive to salt.
- Can’t find tamarind paste? Mix equal parts lime juice and brown sugar as a substitute.
- The vegetables listed are suggestions – feel free to use whatever fresh veggies you have on hand.
- If the noodles seem dry while cooking, add a splash of water rather than more sauce to maintain the flavor balance.
- Store leftovers in an airtight container for up to 3 days, though the texture is best when fresh.
Veggie-Loaded Pad Thai
This Veggie-Loaded Pad Thai brings all the authentic flavors you love while packing in extra nutrients from colorful vegetables. I've perfected this recipe to deliver that perfect balance of sweet, tangy, and savory notes that make Pad Thai so irresistible.
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 eggs lightly beaten
- 2 cups mixed vegetables carrots, bell peppers, snap peas
- 2 cups bean sprouts
- 4 green onions sliced
- 1/2 cup crushed peanuts
- Fresh lime wedges for serving
- 3 tablespoons fish sauce or soy sauce for vegetarian option
- 3 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional
Instructions
- Soak rice noodles in warm water for 30 minutes until they're pliable but still firm. Drain and set aside.
- Whisk together all sauce ingredients in a small bowl until the sugar dissolves.
- Heat oil in a large wok or skillet over medium-high heat. Add garlic and stir-fry for 30 seconds.
- Push everything to one side and add beaten eggs. Scramble until just set.
- Add carrots and bell peppers, stir-frying for 2-3 minutes until slightly softened.
- Add drained noodles and sauce. Toss everything together for 2-3 minutes until noodles are tender.
- Add bean sprouts, snap peas, and half the green onions. Stir-fry for another minute.
- Serve hot, topped with remaining green onions, crushed peanuts, and lime wedges.
