Description
A quick and easy vegetable pad thai recipe packed with fresh flavors and simple ingredients.
Ingredients
Scale
- 200g rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 eggs, beaten
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1/4 cup peanuts, crushed
- 2 green onions, chopped
Instructions
- Soak rice noodles in warm water for 10 minutes, then drain.
- Heat oil in a pan over medium heat. Add garlic and sauté for 30 seconds.
- Add carrots and bell pepper. Cook for 2 minutes.
- Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble until cooked.
- Add drained noodles, soy sauce, lime juice, and brown sugar. Stir-fry for 3 minutes.
- Toss in bean sprouts and half the peanuts. Cook for 1 more minute.
- Garnish with remaining peanuts and green onions before serving.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Add tofu or shrimp for extra protein.
- Adjust lime juice and sugar to balance sweet and sour flavors.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1/2 recipe
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg