Description
A quick and flavorful Spicy Vegetable Pad Thai recipe that combines tender rice noodles with a spicy, tangy sauce and a vibrant mix of stir-fried vegetables. Perfect for a delicious and healthy weeknight meal, this dish is enhanced with scrambled eggs, crunchy peanuts, and fresh herbs for a satisfying texture and taste.
Ingredients
Scale
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
Main Dish
- 14 ounces pad thai rice noodles
- 1 teaspoon sesame oil
- 2 cups mixed vegetables (bell peppers, zucchini, onions or mushrooms – sliced into 1 inch pieces)
- 1 jalapeno (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)
Instructions
- Prepare the Pad Thai Sauce: In a medium bowl, combine the soy sauce, 1 tablespoon sesame oil, peanut butter, brown sugar, lime juice, sriracha, and Thai red curry paste. Mix well until smooth and set aside.
- Soak the Rice Noodles: Bring a large pot of water to a boil on the stove. Once boiling, turn off the heat and add the pad thai noodles to the hot water. Let the noodles soak for 6-8 minutes or until tender, then drain and set aside.
- Heat the Skillet: Add 1 teaspoon sesame oil to a large skillet or wok and place it over high heat.
- Stir Fry Vegetables: Add the sliced vegetables, jalapeños, and minced garlic to the skillet. Stir fry for 4-5 minutes until vegetables are slightly tender but still crisp. Push the vegetables to one side of the skillet.
- Scramble the Eggs: Pour the whisked eggs into the empty side of the skillet. Scramble gently until cooked through.
- Combine Noodles and Sauce: Add the drained noodles and prepared pad thai sauce to the skillet. Toss everything together thoroughly to coat the noodles and evenly distribute the ingredients.
- Add Bean Sprouts: Stir in the bean sprouts and mix gently to incorporate them into the dish.
- Garnish and Serve: Sprinkle fresh cilantro, chopped green onions, and crushed peanuts over the top. Serve immediately while hot and enjoy your spicy vegetable pad thai.
Notes
- For gluten-free, use tamari instead of regular soy sauce.
- Adjust the sriracha and Thai red curry paste to control the spice level.
- You can substitute the vegetables with your choice of stir-fry favorites or what’s in season.
- Use crushed peanuts instead of whole for easier eating and better texture distribution.
- To make this dish vegan, omit the eggs or use scrambled tofu as a substitute.
