Vegetarian Pad Thai

Veggie Fall Dinners

10/8/2020, 6 a.m.

Vegetarian Pad Thai Servings: 4 / Total Time: 30 mins


• 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

• 4 large eggs, lightly beaten

• 2 cups bean sprouts

• 1/3 cup chopped fresh cilantro

• Chopped peanuts, optional

• Lime wedges


• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.

• In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.

• Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Vegetarian Pad Thai Recipe photo by Taste of Home