Vegetable Pad Thai Recipe

[Steak_lover01]

Hey everyone! Today, I'm thrilled to share one of my all-time favorite recipes: Vegetable Pad Thai. It's a dish that never fails to impress with its vibrant colors, bold flavors, and satisfying textures. Trust me, once you give this homemade Pad Thai a try, you'll be hooked!

Ingredients​

• 12 ounces uncooked thick rice noodles
• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• Dash Louisiana-style hot sauce
• 3 teaspoons canola oil, divided
• 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 medium carrots, grated
• 2 cups fresh snow peas
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup unsalted peanuts, chopped

Directions​

1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

 

[Stark]

Hey everyone! Today, I'm thrilled to share one of my all-time favorite recipes: Vegetable Pad Thai. It's a dish that never fails to impress with its vibrant colors, bold flavors, and satisfying textures. Trust me, once you give this homemade Pad Thai a try, you'll be hooked!


View attachment 2273

Ingredients​

• 12 ounces uncooked thick rice noodles
• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• Dash Louisiana-style hot sauce
• 3 teaspoons canola oil, divided
• 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 medium carrots, grated
• 2 cups fresh snow peas
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup unsalted peanuts, chopped

Directions​

1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

Thanks for sharing this recipe! Vegetable Pad Thai is a classic Thai dish that's packed with flavor and freshness. I can already imagine the stir-fried noodles tossed with a tangy and savory sauce, along with crunchy vegetables like bell peppers, carrots, and bean sprouts. Plus, it's a versatile dish that can be customized with your favorite veggies and protein options. Can't wait to try making this Vegetable Pad Thai for a delicious and satisfying meal!

 

[dttodot]

This Vegetable Pad Thai recipe is giving me major kitchen swagger! It's like a flavor explosion in my mouth. I can mix it up with my fave veggies and spice levels. And that sauce? Pure sunshine! Gonna wow everyone with this dish.

 

[Kento Nanami]

This Vegetable Pad Thai looks amazing! I love how fresh and vibrant it sounds—thanks for sharing this awesome recipe!

 

[KarenDeel]

Vegetable Pad Thai is such a fantastic choice! I love how versatile and flavorful it is. Can’t wait to whip this up and enjoy a fresh, veggie-packed meal. Thanks for the recipe!

 

[lizasoberan]

Hey everyone! Today, I'm thrilled to share one of my all-time favorite recipes: Vegetable Pad Thai. It's a dish that never fails to impress with its vibrant colors, bold flavors, and satisfying textures. Trust me, once you give this homemade Pad Thai a try, you'll be hooked!


View attachment 2273

Ingredients​

• 12 ounces uncooked thick rice noodles
• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• Dash Louisiana-style hot sauce
• 3 teaspoons canola oil, divided
• 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 medium carrots, grated
• 2 cups fresh snow peas
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup unsalted peanuts, chopped

Directions​

1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2. In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.

I think adding a sprinkle of crushed peanuts on top can give your vegetable Pad Thai a nice crunch. Have you tried that?