This Spicy Vegetable Pad Thai recipe is easy to make in just 15 minutes! It's gluten free, vegetarian and given a spicy kick from the red curry paste, sriracha and sliced jalapeños!
In a medium bowl, combine the soy sauce, 1 tbsp sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red curry paste to make the pad thai sauce. Set aside.
Bring a large pot of water to boil on the stove. Once boiling, add the pad thai noodles & boil for 3-4 minutes. Drain and set aside.
Add 1 tsp sesame oil to a large skillet or wok over medium-high heat.
Sauté the onions, jalapeños and garlic in the sesame oil for 3-4 minutes, then push to the side of the skillet. In the other half of the skillet, add the whisked eggs and scramble.
Add the cooked pad thai noodles and prepared pad thai sauce to the skillet. Toss everything together.
Sprinkle the cilantro, scallions and crushed peanuts on top and serve immediately.