Description
This Vegetable Pad Thai Recipe is made with rice noodles, garlic, ginger, eggs, bell pepper, peanuts, scallions, limes and cilantro.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 eggs, lightly beaten
- 1 bell pepper, thinly sliced
- 1/2 cup peanuts, chopped
- 1/4 cup cilantro, chopped
Sauce:
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 lime, juiced
- 2 tsp sriracha
- 1 tsp hot sauce
- 1/4 cup peanut butter
- Pinch of red pepper flakes
Instructions
- Cook the flat rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, lime juice, sriracha, hot sauce, and peanut butter.
- In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and grated ginger and stir for 1-2 minutes until fragrant.
- Add bell pepper and peanuts and cook for an additional 5 minutes, until the peppers are soft.
- Add beaten eggs to the skillet and scramble until cooked. Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce.
- Cook for an additional 2-3 minutes, stirring frequently, until the noodles are heated through and the sauce has thickened slightly.
- Garnish with chopped cilantro and red pepper flakes, and serve hot.
Notes
- Cook the noodles "pre" al dente sort of raw so when you cook them in the pan it'll be al dente.
- Beat the eggs before scrambling.
- Use fresh ingredients: Fresh vegetables and herbs will enhance the flavor of the dish. Use firm and crisp vegetables like carrots, bell peppers, and beansprouts for a crunchy texture.
- Soak the noodles properly: Rice noodles can be tricky to handle as they tend to clump together. Soak the noodles in cold water for at least 30 minutes before cooking to loosen them up.
- Cook the noodles just right: Overcooking the noodles can make them mushy, while undercooking can make them chewy. Cook the noodles until they are soft and tender but still firm to the bite.
- Don't overcook the vegetables: Overcooked vegetables can lose their texture and nutritional value. Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Customize the spice level: Adjust the amount of sriracha, hot sauce, or chili flakes in the sauce according to your preference for spiciness.
- Use the right oil: Use a neutral oil like vegetable or peanut oil for stir-frying, as it can withstand high heat without smoking or burning.
- Garnish with herbs and nuts: Adding chopped cilantro, green onions, and crushed peanuts as a garnish will give the dish a fresh and crunchy flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Wok
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 355
- Sugar: 12 g
- Sodium: 1392 mg
- Fat: 8.8 g
- Saturated Fat: 1.8 g
- Carbohydrates: 49.3 g
- Fiber: 2.9 g
- Protein: 20 g
- Cholesterol: 157 mg
