Description
This Spicy Vegetable Pad Thai is a vibrant and flavorful Thai-inspired dish featuring tender rice noodles, fresh vegetables, and a rich, tangy sauce combining peanut butter, lime, and red curry paste. Ready in just 15 minutes, it’s a perfect quick and healthy dinner packed with bold flavors and a satisfying mix of textures.
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 Ingredients
- 14 ounces pad thai rice noodles
- 1 teaspoon sesame oil
- 2 cups 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 Sauce: In a medium bowl, combine soy sauce, 1 tablespoon sesame oil, peanut butter, brown sugar, lime juice, sriracha, and Thai red curry paste. Whisk until smooth and set aside to let the flavors meld.
- Cook the Noodles: Bring a large pot of water to a boil on the stove. Once boiling, turn off the heat and add the pad thai rice noodles to the hot water. Let them soak for 6-8 minutes until tender, then drain and set aside.
- Heat the Skillet: Add 1 teaspoon sesame oil to a large skillet or wok and heat over high heat until shimmering.
- Stir-Fry Vegetables and Aromatics: Add the sliced vegetables, jalapeno, and minced garlic to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. Push them to one side of the skillet.
- Cook the Eggs: Pour the whisked eggs into the empty space in the skillet and scramble them until fully cooked, mixing occasionally.
- Combine Noodles and Sauce: Add the drained noodles and prepared pad thai sauce to the skillet. Toss everything thoroughly to combine and heat through evenly.
- Add Bean Sprouts: Toss the bean sprouts into the skillet and mix gently to incorporate.
- Garnish and Serve: Sprinkle fresh cilantro, chopped green onions, and crushed peanuts on top. Serve the Spicy Vegetable Pad Thai immediately while hot.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the amount of sriracha and Thai red curry paste to control the heat level.
- For a vegan version, omit eggs or substitute with tofu scramble.
- Soaking noodles rather than boiling prevents overcooking and helps retain texture.
