Vegetarian Pad Thai Recipe

Rating 5.0
| 0
Ditch the takeout with this vegetarian pad thai. Delicate rice noodles are coated with a lip-smackingly savory sauce that comes together in a snap.
Dinner
Thai
20
ingredients
9
steps
25
minutes
Chef Rebecca has honed her talent as a chef who is focused on healthy cooking over a 13-year career. She's a certified natural health practitioner and certified holistic nutrition practitioner whose love of healing ingredients informs her culinary practices. Her favorite feat is turning ordinary meals into healthy spreads that people relish. Chef Rebecca is eager to share her expertise with students of all skillsets and backgrounds.

Ingredients

Servings:
4
For the Pad Thai Sauce
1 tblsp
almond butter
3 tblsp
coconut palm sugar
1 tsp
chili paste
3 tblsp
vegan fish sauce or coconut aminos
1 tblsp
tamari or soy sauce
3 tblsp
vegetable broth
2 tblsp
rice vinegar
For the Vegetarian Pad Thai
1
batch of pad thai sauce, see above
5 oz
pad thai noodles
2 tblsp
coconut oil, divided
1
zucchini, sliced
1/2
red bell pepper, thinly sliced
2
carrots, sliced into coins
1/2
red onion, diced
1 cup(s)
bean sprouts
2
eggs
chopped peanuts, for garnish
thinly sliced green onions, for garnish
chopped cilantro, for garnish
lime wedges, to serve

Directions 9 steps | 25 Minutes

Step 1

Prepare the pad thai sauce. In a bowl, whisk together the almond butter, coconut palm sugar, chili paste, vegan fish sauce (or coconut aminos), tamari (or soy sauce), vegetable broth and rice vinegar. Whisk until well combined and set aside.

Step 2

Cook the noodles. Bring a pot of water to a boil and cook the noodles according to the package’s directions.

Step 3

Cook the pad thai. In a pan over medium-high heat, heat 1 tablespoon of coconut oil. Add the sliced zucchini, red bell pepper, carrots and onion to the pan and sauté for 5-7 minutes until they are crisp-tender. 

Step 4

Add the bean sprouts to the pan and cook for another 1-2 minutes. Then remove all the vegetables from the pan and set them aside.

Step 5

Add the remaining tablespoon of coconut oil to the pan. Drain the noodles and add the noodles to the pan. Stir fry for 1 minute. 

Step 6

Push the noodles to the side and crack the eggs into the pan. Scramble the eggs until fully cooked.

Step 7

Add the reserved pad thai sauce to the pan and mix with the noodles and eggs and stir fry until the sauce thickens, about 1-2 minutes.

Step 8

Add the reserved stir-fried vegetables back into the pan and toss to combine.

Step 9

Top the vegetarian pad thai with chopped peanuts, thinly sliced green onions and chopped cilantro. Serve with lime wedges. Enjoy!

Nutrition Per Serving
View All
CALORIES
333
FAT
13 g
PROTEIN
11.6 g
CARBS
44.6 g

FOOD FOR THOUGHT?

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