Description
Rainbow Vegetarian Pad Thai is a vibrant, plant-based version of the classic Thai dish. It features colorful vegetables, chewy rice noodles, and a tangy, savory sauce, topped with peanuts and fresh basil. This dish is perfect for a healthy, satisfying meal any day of the week.
Ingredients
Scale
For the Pad Thai:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, julienned or spiralized
- 1 cup purple cabbage, shredded
- 1 cup bean sprouts
- 2 eggs, lightly beaten (optional for added protein)
- 1/4 cup fresh basil, chopped
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
For the Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons tamarind paste (or substitute with lime juice for tang)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha (optional, for heat)
- 1 tablespoon peanut butter (optional, for a creamier sauce)
Instructions
- Cook the Rice Noodles:
- Cook the rice noodles according to package instructions, usually by soaking in warm water for 10-15 minutes until soft but not mushy. Drain and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, tamarind paste (or lime juice), brown sugar, rice vinegar, chili garlic sauce (if using), and peanut butter (if using) until smooth. Set aside.
- Stir-Fry the Vegetables:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and garlic, sauté for 2-3 minutes until fragrant.
- Add bell peppers, carrots, zucchini, and cabbage. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
- Cook the Eggs (Optional):
- If using, push vegetables to one side of the skillet and pour beaten eggs onto the other side. Scramble eggs until fully cooked, then mix with vegetables.
- Add the Noodles and Sauce:
- Add drained rice noodles to the skillet and pour sauce over the top. Toss everything to coat noodles and vegetables evenly with sauce. Add bean sprouts and cook for another 2-3 minutes.
- Finish and Serve:
- Remove from heat and stir in chopped fresh basil. Serve hot, garnished with chopped peanuts, extra basil, and lime wedges.
Notes
- Tamarind Paste: Provides an authentic tangy flavor but can be substituted with lime juice if unavailable.
- Optional Protein: Tofu or tempeh can be added for extra protein.
- Gluten-Free: Use tamari instead of soy sauce and check all other ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: thai
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 14 g
- Saturated Fat: 2g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 12g
- Cholesterol: 0 mg