Rainbow Vegetarian Pad Thai

Rainbow Vegetarian Pad Thai

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce – adaptable to any veggies you have on hand. So easy and delicious. Use vegan fish sauce substitute to make it truly vegetarian.

Adapted from Pinch of Yum

Ingredients

Metric System
Servings
  • 4 oz peanuts
  • 4 oz fresh herbs
  • 1 egg
  • 1.5 oz fish sauce
  • 1.5 oz sugar
  • 1.5 oz chicken broth
  • 2 tbsp soy sauce
  • 1 tsp sambal
  • 4 oz rice noodles
  • 2 carrot
  • 1 zucchini
  • 1 chili pepper
  • 0.5 onion
  • Step 1

    Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).

    Step 2

    Shake up the sauce ingredients in a jar.

    Step 3

    Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.

    Step 4

    Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

    Step 5

    Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

    Step 1

    Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

  • 0.5 cup peanuts
  • 0.5 cup fresh herbs
  • Step 2

    Toss everything around with the tongs.

    Step 3

    Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so.

  • 1 egg
  • Step 4

    Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles.

    Step 5

    Shake up the sauce ingredients in a jar.

  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 3 tbsp chicken broth
  • 2 tbsp soy sauce
  • 1 tsp sambal
  • Step 6

    Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss.

    Step 7

    Place the uncooked noodles in a bowl of cold water to soak.

  • 4 oz rice noodles
  • Step 8

    Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.

    Step 9

    Cut the carrots into very small pieces.

  • 2 carrot
  • Step 10

    Spiralize the zucchini, red pepper, and onion into noodle-like shapes.

  • 1 zucchini
  • 1 chili pepper
  • 0.5 onion
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