Vegetarian Pad Thai Vegetables
Make this easy vegetarian pad Thai vegetables recipe in just 20 minutes! Healthy, vegan, and full of bold Thai flavor.
Equipment
- Cutting board and sharp knife
- Wok or large nonstick skillet
- Tongs or spatula
Ingredients
- 5 oz dry rice noodles
- 2 tbsp oil
- 1/3 cup shallots, sliced
- 2 cloves garlic
- 3 tbsp sweet preserved radish
- 4 tbsp palm sugar
- 2 tbsp tamarind paste
- 6 tbsp water
- 3 tbsp light soy sauce
- 1/2 cup bean sprouts
- 6 stalks garlic chives, cut into 1-inch pieces
- 1/2 cup carrots, thinly sliced
- 2 tbsp roasted peanuts, add to taste
Instructions
- Soak and drain the dry rice noodles according to the package instructions.
- Heat oil in a wok over medium heat. Sauté the shallots, garlic, and sweet preserved radish until fragrant, about 1 minute.
- Add the palm sugar and stir until fully dissolved and starting to caramelize.
- Pour in your stir-fry sauces: tamarind paste, light soy sauce, and water. Stir well to combine.
- Add the soaked rice noodles and stir-fry until they’re soft but still chewy, and evenly coated in the sauce.
- Toss in the carrots and cook until they’re tender to your liking. Turn off the heat, then gently stir in the bean sprouts and garlic chives so they stay crisp. Serve immediately and garnish with optional peanuts, chili flakes, and lime. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize this recipe with your favorite vegetables.
Calories: 700kcal | Carbohydrates: 150g | Protein: 15g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 3541mg | Potassium: 1241mg | Fiber: 12g | Sugar: 60g | Vitamin A: 35680IU | Vitamin C: 20mg | Calcium: 163mg | Iron: 5mg
