Spicy Vegetable Pad Thai
This Spicy Vegetable Pad Thai recipe is easy to make in just 15 minutes and features THE BEST Pad Thai sauce! It's gluten free, vegetarian and given a spicy kick from chili peppers and sriracha!
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Ingredients
Pad Thai Sauce
- ¼ cup soy sauce, tamari for gluten free
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, approximately 1 small lime
- 1 tablespoon sriracha
- 1 tablespoon thai red curry paste
Vegetable Pad Thai
- 14 ounces pad thai rice noodles
- 1 teaspoon sesame oil
- 2 cups vegetables, bell peppers, zucchini, onions or mushrooms - sliced into 1 inch pieces
- 1 jalapeno, thinly sliced - or 2 minced Thai chilies
- 4 cloves garlic, minced
- 2 large eggs, whisked
- ½ cup bean sprouts
- 2 tablespoons fresh cilantro
- 2 tablespoons green onions, chopped
- 2 tablespoons peanuts, crushed
Instructions
- In a medium bowl, combine the soy sauce, 1 tablespoon 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, turn the heat on the stove off and add the pad thai noodles to the hot water.
- Let the noodles soak in the water for 6-8 minutes, or until tender, then drain and set aside.
- Add 1 teaspoon sesame oil to a large skillet or wok over high heat.
- Stir fry the vegetables, jalapeños and garlic in the sesame oil for 4-5 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.
- Add the bean sprouts and toss them into the dish.
- Sprinkle the cilantro, scallions and crushed peanuts on top and serve immediately.
Notes
- The dish is gluten free, just make sure to use Tamari instead of traditional soy sauce when making the sauce to keep it gluten free.
- The sauce can be made up to 5 days in advance and stored in the refrigerator until you’re ready to make the Pad Thai. You can even make a double batch of the sauce to make this recipe twice in one week.
- To make this recipe vegan, omit the eggs. Always make sure that the red curry paste does not contain shrimp paste, if you’re making this recipe vegan or vegetarian.
- Leftover Pad Thai will stay good in the refrigerator for up to 5 days. It’s easy to reheat in the microwave for 2 minutes. I always recommend a squeeze of lime juice, and adding fresh cilantro and green onions on top after reheating it.
Nutrition Facts
Calories 633kcal (32%)Carbohydrates 111g (37%)Protein 16g (32%)Fat 15g (23%)Saturated Fat 3g (15%)Polyunsaturated Fat 5gMonounsaturated Fat 6gTrans Fat 1gCholesterol 82mg (27%)Sodium 1203mg (50%)Potassium 495mg (14%)Fiber 8g (32%)Sugar 8g (9%)Vitamin A 6810mg (136%)Vitamin C 25mg (30%)Calcium 93mg (9%)Iron 3mg (17%)
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