Vegetable Pad Thai

• 8 oz rice stick noodles
• 2 tablespoons vegetable oil
• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/2 cup shredded carrots
• 1/2 cup diced bell peppers
• 1/4 cup roughly chopped unsalted peanuts
• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce (or soy sauce for vegan option)
• 2 tablespoons rice vinegar
• 2 tablespoons palm sugar (or brown sugar)
• 1 teaspoon chili flakes (optional)
• 2 cloves garlic, minced

Steps

1. 1 Soak the rice noodles in warm water until soft, about 10 minutes, then drain.
2. 2 In a large pan, heat 1 tablespoon of oil over medium heat. Add garlic and stir until fragrant.
3. 3 Add bell peppers and carrots, sauté for 2 minutes.
4. 4 In a small bowl, mix tamarind paste, fish sauce (or soy sauce), rice vinegar, sugar, and chili flakes until sugar dissolves.
5. 5 Add the sauce to the pan, followed by the drained noodles. Stir-fry for 3 minutes.
6. 6 Toss in bean sprouts and scallions, cook for another 2 minutes.
7. 7 Remove from heat, drizzle with remaining oil, and sprinkle with peanuts.
8. 8 Serve immediately and enjoy!

Nutrition

Tips

• For extra flavor, add a squeeze of lime before serving.
• Feel free to substitute your favorite veggies for those listed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a refreshing Thai iced tea or a simple cucumber salad for a delightful meal.

FAQ