Vegetable Pad Thai

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 200 g rice noodles; 2 tablespoons tamarind paste; 3 tablespoons soy sauce; 2 tablespoons brown sugar; 2 tablespoons vegetable broth; 1 tablespoon white vinegar; 1 tablespoon chili paste; 2 tablespoons fish sauce (use vegetarian alternative if needed); 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1 carrot, julienned; 1 cup broccoli florets; 1 cup bean sprouts; 2 spring onions, sliced; 2 tablespoons chopped peanuts; Fresh cilantro, for garnish; Lime wedges, for serving

As seen in: Global Flavors in Your Kitchen

This Vegetable Pad Thai combines chewy rice noodles with crisp vegetables and a tangy-sweet tamarind sauce for a delicious Thai-inspired meal. Featuring bell pepper, carrot, broccoli, and bean sprouts, it's stir-fried in garlic oil and tossed with a bold, savory blend of soy, vinegar, and chili paste. Topped with crunchy peanuts and fresh cilantro, it’s served hot with a squeeze of lime. Ideal for weeknights or weekend dinners, this dish is flavorful, adaptable, and easy to customize with your favorite protein or spice level.

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A woman named Sophie is smiling and holding a plate of food.

Created By Sophie

Last updated on Sat, 14 Jun 2025 16:30:02 GMT

A bowl of Pad Thai with vegetables and noodles. | sophietable.com

Vegetable Pad Thai! Perfect for weeknight dinners or weekend meals, this dish is packed with fresh vegetables and authentic Thai flavors.

Ingredients

Rice noodles: 200 g

Tamarind paste: 2 tablespoons

Soy sauce: 3 tablespoons

Brown sugar: 2 tablespoons

Vegetable broth: 2 tablespoons

White vinegar: 1 tablespoon

Chili paste: 1 tablespoon

Fish sauce: 2 tablespoons, adjust for vegetarian or vegan options

Oil: 2 tablespoons

Garlic: 2 cloves, minced

Red bell pepper: 1, thinly sliced

Carrot: 1, julienned

Broccoli florets: 1 cup

Bean sprouts: 1 cup

Spring onions: 2, sliced

Chopped peanuts: 2 tablespoons

Fresh cilantro: for garnish

Lime wedges: for serving

Instructions

Instructions:: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.

Make the sauce:: In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, vegetable broth, white vinegar, chili paste, and fish sauce. Set the sauce aside. Heat the oil in a large wok or skillet over medium heat. Add the minced garlic and stir-fry for 1 minute until fragrant.

Cook the vegetables:: Add the sliced bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss everything together until well combined. Add the bean sprouts and spring onions to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts have slightly wilted.

Serving the Pad Thai:: Remove the wok from heat and garnish the Vegetable Pad Thai with chopped peanuts and fresh cilantro. Serve the Vegetable Pad Thai hot with lime wedges on the side for squeezing over the dish.

A bowl of Pad Thai with vegetables. | sophietable.com

Notes

Soak the rice noodles in warm water for about 10 minutes until they become pliable before cooking.

Be sure to rinse the cooked rice noodles under cold water to prevent them from sticking together.

Customize your Vegetable Pad Thai by adding protein of your choice, such as tofu, cooked shrimp, or grilled chicken.

Adjust the spiciness level by adding more or less chili paste according to your preference.

For a vegetarian version, replace fish sauce with vegetarian fish sauce or use additional soy sauce for flavor.

For a vegan version, replace fish sauce with vegan fish sauce or use additional soy sauce for flavor.

Feel free to add more vegetables or swap them with your favorites to make the dish your own.

A pan of Pad Thai with vegetables. | sophietable.com

Commonly Asked Questions

→ Can I make Vegetable Pad Thai vegetarian?: Yes, simply replace the fish sauce with vegetarian fish sauce or extra soy sauce to keep it vegetarian.
→ How do I keep rice noodles from sticking?: Rinse the cooked noodles under cold water right after boiling to prevent clumping.
→ What vegetables work best in Pad Thai?: Bell peppers, carrots, broccoli, and bean sprouts are classic, but you can also use snow peas or mushrooms.
→ Is this dish spicy?: It has a mild kick from chili paste, but you can adjust the amount to suit your taste.
→ Can I add protein to this dish?: Yes, tofu, shrimp, or chicken are great additions. Stir-fry them separately before mixing with the noodles.
→ How should I serve Vegetable Pad Thai?: Serve it hot, garnished with peanuts, fresh cilantro, and a lime wedge for brightness.