Folks, this has to be the fastest and easiest pad thai you’ll ever make with the most authentic of results. In fact, if we didn’t see my daughter Anjali making the pad thai we would have thought we had done takeout! I’d even go further and say it tasted better than takeout! Because the veggies are fresh and crisp and the sauce so flavorful, this pad thai tastes like a noodle garden bowl.
Summer has begun in earnest! My twins are out of school and they have started their summer job, and I am more relaxed not worrying about them finishing their homework, studying for tests and completing their school projects on time. Yes, they are seventeen but still without the parents nagging schoolwork seems to get sidelined. Lets just say the whole family is relaxed during the summer break. With this relaxed attitude come some cool ideas from my twins. For example, Anjali announced the moment school got out that this summer she wanted to cook at least once a week. I think she saw my face 🥺 – that’s a pleading face emoji. She knew what I was thinking “Oh the mess in the kitchen and the cleanup after!” Anjali quickly informs me that she won’t be making a big mess and she will cleanup after her cooking, and I should not worry. She then goes on to assure me that she will show the recipes to me for approval – i.e. the recipes cannot be complicated with hard to find ingredients. And so this is how she came across this vegetarian pad thai recipe .
First off let me just say that Anjali’s favorite cuisine are Vietnamese, Chinese, and Thai, and when it comes to Thai food, what’s more popular than pad thai? The recipe she found for her inaugural summer dish was a vegetarian pad thai. This recipe looked so easy that I was excited to see how it was going to turn out! Vegetarian pad thai from tasteofhome.com.
It takes just three steps to whip up this delicious noodle dish into a showstopper. Sauté the veggies, cook the noodles, make the sauce, and combine everything together. Ginger, garlic, soy sauce, brown sugar and rice vinegar turn this dish into the most delicious pad thai. You don’t need anything else with this pad thai on the menu – it has veggies, starch and even protein if you add in tofu or eggs. Perfect on any day but especially satisfying on a warm summer evening as this pad thai can be served at room temperature. Give it a try! It will become your new favorite go-to noodle dish!
Vegetarian Pad Thai
- 6 ounces uncooked thick rice noodles
- 2 tablespoons packed brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons rice vinegar
- 2 teaspoons lime juice
- 2 teaspoons olive oil
- 3 medium carrots, shredded
- 1 medium sweet red pepper, cut into thin strips
- 4 green onions, chopped
- 3 garlic cloves, minced
- 2 inch piece of ginger peeled and finely shredded (our addition)
- 4 large eggs, lightly beaten
- 2 cups bean sprouts – We didn’t have any bean sprouts and substituted with sugar snap peas that we sliced thinly .
- 1/3 cup chopped fresh cilantro
- Chopped peanuts, optional
- Lime wedges
For complete directions on how to make this delectable vegetarian pad thai here is the link vegetarian pad thai from tasteofhome.com.
Here are a few pictures of how Anjali made our vegetarian pad thai.
Prep the veggies.
Make the sauce.
Saute the veggies with garlic ginger and oil.
Add the cooked rice noodles to the veggies.
Toss everything together with the sauce.
Pan fry the eggs or tofu to add to the pad thai. Combine with the veggies and noodles.
Vegetarian pad thai is ready!!
Garnish with fresh cilantro and dig in!
Super easy and super delicious, give this awesome vegetarian recipe a try!