Spicy Vegetable Pad Thai
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!
Ingredients
- ¼ cup soy sauce, tamari for gluten free
- 1 tbsp sesame oil
- 2 tbsp peanut butter
- 2 tbsp brown sugar
- 2 tbsp lime juice, approximately 1 small lime
- 1 tbsp sriracha
- 1 tbsp thai red curry paste
- 12 oz pad thai rice noodles
- 1 tsp sesame oil
- 1 cup onion, thinly sliced
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced
- 2 eggs, whisked
- 2 tbsp fresh cilantro
- 2 tbsp scallions, chopped
- 2 tbsp peanuts, crushed
Instructions
- 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.
Video
Nutrition Facts
Calories 517kcal (26%)Carbohydrates 86g (29%)Protein 11g (22%)Fat 14g (22%)Saturated Fat 3g (15%)Cholesterol 82mg (27%)Sodium 1124mg (47%)Potassium 246mg (7%)Fiber 3g (12%)Sugar 9g (10%)Vitamin A 791mg (16%)Vitamin C 14mg (17%)Calcium 64mg (6%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!