Description
A vibrant and colorful Rainbow Vegetarian Pad Thai packed with crunchy vegetables, fresh basil, and roasted peanuts. This quick and easy stir-fry recipe combines rice noodles with a tangy, slightly sweet tamarind-based sauce, making a delicious, satisfying meal perfect for any weeknight.
Ingredients
Scale
Noodles
- 8 oz rice noodles
Vegetables
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, julienned or spiralized
- 1 cup purple cabbage, shredded
- 1 cup bean sprouts
Protein (Optional)
- 2 eggs, lightly beaten
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons tamarind paste (or substitute with lime juice for tang)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha (optional, for heat)
- 1 tablespoon peanut butter (optional, for a creamier sauce)
Other
- 2 tablespoons vegetable oil
- 1/4 cup fresh basil, chopped
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
Instructions
- Cook the Rice Noodles: Soak the rice noodles in warm water for 10-15 minutes or according to package instructions until they are soft but not mushy. Drain well and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce or tamari, tamarind paste (or lime juice), brown sugar, rice vinegar, chili garlic sauce (if using), and peanut butter (if using) until smooth. Set aside.
- Stir-Fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Add the Bell Peppers and Other Veggies: Add red and yellow bell peppers, julienned carrot, zucchini, and shredded purple cabbage to the skillet. Stir-fry for 4-5 minutes, ensuring vegetables remain tender-crisp.
- Cook the Eggs (Optional): Push the vegetables to one side of the skillet and pour the beaten eggs on the empty side. Scramble them until fully cooked, then mix them with the vegetables.
- Add the Noodles and Sauce: Add the drained rice noodles to the skillet. Pour the prepared sauce over everything. Toss well to coat the noodles and veggies evenly. Add bean sprouts and cook for an additional 2-3 minutes to combine flavors.
- Finish and Serve: Remove the skillet from heat, then stir in the chopped fresh basil. Serve the Pad Thai hot, garnished with chopped roasted peanuts, extra basil, and lime wedges on the side.
Notes
- For a vegan version, omit the eggs or use a plant-based egg substitute.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adjust the chili garlic sauce or sriracha quantity to control spice level.
- Rice noodles can be substituted with gluten-free noodles if desired.
- Peanut butter adds creaminess but can be skipped for a lighter sauce.
