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Vegetable Pad Thai

By: Shelly Maynard from
Updated November 15, 2021
Vegetable Pad Thai
Vegetable Pad Thai

From the blogger: "This Vegetable Pad Thai is full of flavor, easily customized with your favorite veggies, and ready for the dinner table in about 30 minutes! You can adjust the spiciness to your liking of this recipe by adding jalapenos or Sriracha, too! This recipe calls for rice noodles. You can choose brown or white. It’s all a personal preference. The brown typically offers more protein and fiber. I didn’t include bean sprouts, but they are often included. My family isn’t overly fond of them, but personally, I love them! A typical Thai dish includes five flavors – salty, sweet, sour, bitter, and spicy. If they don’t include all five of these aspects, then it’s not considered satisfying. Rice is more commonly used and can be used interchangeably with the noodles."

Makes4 Servings

Preparation Time15 min

Cooking Time15 min


  • 8 ounces box rice noodles
  • 1 tablespoon sesame oil
  • 1 medium shallot, finely chopped
  • 3 large green onions, sliced, white and green parts separated
  • 1 medium carrot, cut into matchsticks
  • 1 medium red pepper, sliced
  • 2 large eggs, whisked
  • 1 cup roasted peanuts, chopped and divided
  • 3 tablespoons cilantro leaves, chopped
  • 2 large limes, cut into wedges
  1. Prepare rice noodles according to package instructions. Rinse under cool water and set aside.

  2. While waiting for the water to boil for the rice noodles, add the sauce ingredients to a small skillet set over medium-low heat. Stir continually until the peanut butter is melted and the sauce is heated through, approximately 3-4 minutes. Remove from heat and set aside.

  3. Add the sesame oil to a large non-stick skillet set over medium heat. Add the shallot, white part of the green onions, carrots, and red pepper. Cook, stirring frequently, until the vegetables are crisp tender and develop some color, approximately 4-5 minutes.

  4. Push the vegetables to one side of the skillet with a spatula. Add the whisked eggs to the other side. Cook, stirring and chopping frequently with the spatula, until the eggs are cooked through and broken into very small pieces, approximately 4-5 minutes.

  5. Add the prepared rice noodles, one-third cup chopped peanuts, and the warm sauce to the skillet and stir to combine.

  6. Transfer to individual serving dishes and top with the remaining roasted peanuts, green onion tops, and fresh cilantro. Serve immediately with lime wedges and crushed red pepper flakes, if desired, on the side. Enjoy!

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