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Vegetable pad Thai with peanuts and lime wedges
Greta

Vegetable Pad Thai (Easy 30-Minute Recipe)

Quick vegetable pad Thai with rice noodles, scrambled eggs, and homemade peanut sauce. Restaurant-quality Thai dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

For the Pad Thai:
  • 8 oz. rice noodles white or brown
  • 1 T. sesame oil
  • ½ medium shallot finely chopped
  • 3 large green onions sliced (white and green parts separated)
  • 1 medium carrot cut into matchsticks
  • 1 medium red bell pepper sliced
  • 2 large eggs whisked
  • ½ c. roasted peanuts chopped and divided
  • 3 T. cilantro leaves chopped
  • 2 large limes cut into wedges
  • Optional: crushed red pepper flakes for serving
For the Sauce:
  • ⅓ c. honey
  • 3 T. fish sauce
  • 2 T. tamari or coconut aminos
  • 1 T. rice vinegar
  • 2 T. fresh lime juice
  • 2 T. sugar-free creamy peanut butter
  • 1 T. garlic chili sauce

Method
 

  1. Cook rice noodles according to package directions. Rinse under cool water, drain well, and set aside.
  2. While noodles cook, make sauce: Add all sauce ingredients to a small skillet over medium-low heat. Stir continuously until peanut butter melts and sauce is heated through, 3-4 minutes. Remove from heat and set aside.
  3. Heat sesame oil in a large non-stick skillet over medium heat. Add chopped shallot, white parts of green onions, carrot matchsticks, and sliced red pepper.
  4. Cook, stirring frequently, until vegetables are crisp-tender and developing some color, 4-5 minutes.
  5. Push vegetables to one side of the skillet with a spatula. Add whisked eggs to the empty side.
  6. Cook eggs, stirring and chopping frequently with the spatula, until cooked through and broken into very small pieces, 4-5 minutes.
  7. Add prepared rice noodles, ⅓ cup chopped peanuts, and warm sauce to the skillet. Toss everything together until well combined and heated through.
  8. Transfer to individual serving dishes. Top with remaining roasted peanuts, green onion tops (green parts), and fresh cilantro.
  9. Serve immediately with lime wedges and crushed red pepper flakes on the side.