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Vegetable Pad Thai

118

Any dried, flat rice noodles will work; find them in the Asian-foods section.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2010

Ingredients

  • 8 ounces dried, wide, and flat rice noodles
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 2 teaspoons vegetable oil
  • 3 scallions, white and green parts separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs (optional), lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts

Directions

  1. Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

  2. In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

Cook's Notes

Any dried, flat rice noodles will work; find them in the Asian-foods section. Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled and deveined shrimp into the pan.

Reviews Add a comment

  • Katra907
    7 DEC, 2016
    I doubled the recipe (to be able to have lunch leftovers) and found it a bit bland -- adding more soy sauce once plated more or less solved that problem in a pinch. Next time I will increase the soy sauce/lime/brown sugar mixture a bit to be able to coat the noodles better. And I will add bean sprouts, which I realized I really missed in this version.
    Reply
  • amandaaucoinho
    21 AUG, 2016
    I'd been craving Pad Thai for nearly two weeks and found this recipe in my Everyday Food Light cookbook and decided it seemed easy enough to try. It was great - totally satisfying. I bulked it up a bit with a spiralized carrot and zucchini. My husband even enjoyed it, who is notoriously critical when I make a vegetation meal, but did suggest I use chicken in the future, lol.
    Reply
  • MS112611261
    9 FEB, 2012
    Great tasting vegetarian meal - loved it!
    Reply
  • LizzyLou777
    13 DEC, 2011
    I loved this. I added zucchini and mushrooms sliced match-stick style, and also coarsely shredded carrot. I used larger, flat noodles. Yum!
    Reply
  • lauralee422
    23 JUL, 2010
    I cant count how many times i've made this now... it's so good. I add whatever veggies i have on hand tonight i julienned some zucchini and added baby spinach at the end... it's so fast and easy i love it.
    Reply
  • Anna8209
    9 JUL, 2010
    I have made this a few times for friends and family. Everyone really likes it. It is not the best pad thai I have ever had, but quick, tasty and easy. I would recommend adding 1tsp fish sauce to the soy-sauce mixture for a little extra flavor.
    Reply
  • bethwankel
    7 JUL, 2010
    Good recipe, but I think the bigger noodles are better--soaks up more sauce. Also, could use more veggies, like carrots, maybe mushrooms, etc.
    Reply
  • oyster
    14 JUN, 2010
    This is delicious and si,ple. Add cooked shrimp, chicken or beef to complete the meal. It can be reheated by covering the dish and micorwave, the steam will soften the noodles again. My kids loved this!
    Reply