Spicy Vegetable Pad Thai
User Reviews
4.6
93 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
633 kcal
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Course
Main Course
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Cuisine
Thai
Spicy Vegetable Pad Thai
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This Spicy Vegetable Pad Thai recipe is easy to make in just 15 minutes and features THE BEST Pad Thai sauce! It's gluten free, vegetarian and given a spicy kick from chili peppers and sriracha!
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Ingredients
Pad Thai Sauce
- ¼ cup soy sauce tamari for gluten free
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice approximately 1 small lime
- 1 tablespoon Sriracha
- 1 tablespoon Thai red curry paste
Vegetable Pad Thai
- 14 ounces pad thai rice noodles
- 1 teaspoon sesame oil
- 2 cups vegetables bell peppers, zucchini, onions or mushrooms - sliced into 1 inch pieces
- 1 Jalapeño thinly sliced - or 2 minced Thai chilies
- 4 cloves garlic minced
- 2 large eggs whisked
- ½ cup bean sprouts
- 2 tablespoons fresh cilantro
- 2 tablespoons green onions chopped
- 2 tablespoons peanuts crushed
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Instructions
- In a medium bowl, combine the soy sauce, 1 tablespoon sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red curry paste to make the pad thai sauce. Set aside.
- Bring a large pot of water to boil on the stove. Once boiling, turn the heat on the stove off and add the pad thai noodles to the hot water.
- Let the noodles soak in the water for 6-8 minutes, or until tender, then drain and set aside.
- Add 1 teaspoon sesame oil to a large skillet or wok over high heat.
- Stir fry the vegetables, jalapeños and garlic in the sesame oil for 4-5 minutes, then push to the side of the skillet.
- In the other half of the skillet, add the whisked eggs and scramble.
- Add the cooked pad thai noodles and prepared pad thai sauce to the skillet. Toss everything together.
- Add the bean sprouts and toss them into the dish.
- Sprinkle the cilantro, scallions and crushed peanuts on top and serve immediately.
Notes
- The dish is gluten free, just make sure to use Tamari instead of traditional soy sauce when making the sauce to keep it gluten free.
- The sauce can be made up to 5 days in advance and stored in the refrigerator until you’re ready to make the Pad Thai. You can even make a double batch of the sauce to make this recipe twice in one week.
- To make this recipe vegan, omit the eggs. Always make sure that the red curry paste does not contain shrimp paste, if you’re making this recipe vegan or vegetarian.
- Leftover Pad Thai will stay good in the refrigerator for up to 5 days. It’s easy to reheat in the microwave for 2 minutes. I always recommend a squeeze of lime juice, and adding fresh cilantro and green onions on top after reheating it.
Nutrition Information
Show Details
Calories
633kcal
(32%)
Carbohydrates
111g
(37%)
Protein
16g
(32%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
1203mg
(50%)
Potassium
495mg
(14%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
6810mg
(136%)
Vitamin C
25mg
(28%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 111g | 37% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1203mg | 50% |
| Potassium | 495mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 6810mg | 136% |
| Vitamin C | 25mg | 28% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
93 reviews
Excellent
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