Vegetarian Pad Thai

  • prep time15 min
  • total time 30 min
  • serves 2 - 3

If you can pronounce it, you can make it, it’s that easy. All you need are a few extra ingredients on top of your typical pantry items, and you’re good to go. Plus, it takes under thirty minutes from prep to finish.

Courtesy of Renee Reardin.

1115 Ratings
Directions for: Vegetarian Pad Thai


1 lime

2 Tbsp canola oil

3 Tbsp soy sauce

1 Tbsp chili sauce

1 Tbsp brown sugar

1 Tbsp water

1/4-inch flat rice noodles

3 cloves garlic, chopped

2 eggs, beaten

2 carrots, peeled and shredded

8 scallions, white and green parts separated and chopped

2 cups bean sprouts

1 red bell pepper, slivered

2 Tbsp roasted salted peanuts, chopped


1. Cook the noodles as directed on the package and drain.

2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.

3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.

4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.

5. Mix in bean sprouts and green scallions.

6. Plate the dish, and sprinkle on the crushed peanuts.

7. Season with salt and pepper. Bon appétit!

See more: Dinner, Eggs/Dairy, Nuts, Rice/Grain, Thai, Vegetables, Vegetarian

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