Vegetable Pad Thai Recipe
Peanuts, onion, bell pepper, bean sprout, napa cabbage, scallion, carrot
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Toppings
Method
Cooking Instructions
Prepare the Vegetables
Chop the onion, bell pepper, and carrot into thin strips. Slice the scallions and set aside. Rinse the bean sprouts and napa cabbage, and chop the cabbage into bite-sized pieces.
Toast the Peanuts
In a dry skillet over medium heat, toast the peanuts until golden and fragrant, about 3-5 minutes. Remove from heat and chop coarsely.
Stir-Fry the Vegetables
In a large pan or wok, heat a tablespoon of oil over medium-high heat. Add the onion and carrot, and stir-fry for 2-3 minutes until slightly softened. Add the bell pepper, napa cabbage, and scallions, and continue to stir-fry for another 3-4 minutes.
Add the Bean Sprouts
Add the bean sprouts to the pan and stir-fry for 1-2 minutes until just tender.
Combine and Serve
Remove the pan from heat, sprinkle the toasted peanuts on top, and serve immediately. Enjoy your Vegetable Pad Thai!