Spicy Vegetable Pad Thai
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 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
Description
This Spicy Vegetable Pad Thai recipe features a sauce mixing soy sauce (tamari for gluten free), sesame oil, peanut butter, brown sugar, lime juice, sriracha, and Thai red curry paste to achieve a balanced combination of spicy, tangy, sweet, and nutty flavors. The rice noodles are softened by soaking in hot water rather than boiling, preserving their delicate texture.
The stir-fry technique cooks sliced vegetables like bell peppers, zucchini, onions, or mushrooms quickly with jalapeño and garlic, then scrambled eggs are added for protein. The soaked noodles and sauce are combined and tossed together in the skillet, finishing with bean sprouts for crispness and fresh herbs like cilantro and green onions, plus crushed peanuts for crunch.
This dish is naturally colorful and textured, offering layers of flavor from the creamy peanut sauce to the heat of sriracha and fresh peppers. Making the sauce ahead and using tamari ensures dietary accommodations. Leftovers can be reheated with a touch of lime juice and fresh herbs to restore brightness.
The recipe can be modified for vegan diets by omitting eggs and checking the curry paste for shrimp paste ingredients.
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 rice noodles pad thai style
- 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 egg whisked, large
- ½ cup bean sprout
- 2 tablespoons cilantro fresh
- 2 tablespoons green onions chopped
- 2 tablespoons peanuts crushed
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
- Use tamari instead of soy sauce to keep the dish gluten free.
- The pad thai sauce can be made up to 5 days ahead and stored refrigerated for convenience.
- Omit eggs and verify curry paste ingredients to make a vegan version.
- Leftover pad thai keeps well for up to 5 days in the refrigerator and reheats well with a squeeze of fresh lime and herbs added after warming.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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