Vegetable Pad Thai (Printable Version)
# What You'll Need:
→ Noodles
01 -
200 g rice noodles
→ Sauce
02 -
2 tablespoons tamarind paste
03 -
3 tablespoons soy sauce
04 -
2 tablespoons brown sugar
05 -
2 tablespoons vegetable broth
06 -
1 tablespoon white vinegar
07 -
1 tablespoon chili paste
08 -
2 tablespoons fish sauce (use vegetarian alternative if needed)
→ Stir-Fry
09 -
2 tablespoons vegetable oil
10 -
2 cloves garlic, minced
11 -
1 red bell pepper, thinly sliced
12 -
1 carrot, julienned
13 -
1 cup broccoli florets
14 -
1 cup bean sprouts
15 -
2 spring onions, sliced
16 -
2 tablespoons chopped peanuts
17 -
Fresh cilantro, for garnish
18 -
Lime wedges, for serving
# Step-by-Step Directions:
01 -
Cook rice noodles according to package instructions. Rinse under cold water and set aside.
02 -
In a bowl, whisk together tamarind paste, soy sauce, brown sugar, vegetable broth, white vinegar, chili paste, and fish sauce.
03 -
Heat oil in a wok over medium heat. Add garlic and stir-fry for 1 minute until aromatic.
04 -
Add bell pepper, carrot, and broccoli. Stir-fry for 3–4 minutes until tender-crisp.
05 -
Push vegetables aside. Add noodles and sauce to the wok. Toss everything until coated and heated through.
06 -
Stir in bean sprouts and spring onions. Stir-fry for 1–2 minutes until sprouts wilt slightly.
07 -
Remove from heat. Garnish with chopped peanuts and cilantro. Serve with lime wedges.
# Helpful Notes:
01 -
Soak rice noodles in warm water for 10 minutes to soften before cooking.
02 -
Rinse noodles with cold water after cooking to prevent sticking.
03 -
Customize with your choice of protein like tofu, shrimp, or chicken.
04 -
Adjust chili paste to control heat level.
05 -
Use vegetarian fish sauce or extra soy sauce to suit dietary needs.