Vegetable Pad Thai Recipe
Your Choice of: Regular Noodle or Glass Noodle
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.
Noodles
Vegetables
Sauce
Garnishes
Method
Preparation
- 1
Soak the Noodles
If using regular rice noodles, soak them in warm water for about 30 minutes until soft. If using glass noodles, soak them in warm water for about 15 minutes until pliable.
- 2
Chop the Vegetables
While the noodles are soaking, julienne the carrot and bell pepper. Thinly slice the cabbage and chop the green onions. Mince the garlic.
Cooking
- 3
Stir-fry the Vegetables
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the carrot, bell pepper, and cabbage. Stir-fry for about 3-4 minutes until they start to soften.
- 4
Add the Noodles
Drain the soaked noodles and add them to the skillet with the vegetables. Toss everything together.
- 5
Prepare the Sauce
In a small bowl, mix together soy sauce, tamarind paste, sugar, and Sriracha sauce. Pour this mixture over the noodles and vegetables in the skillet.
- 6
Finish Cooking
Continue to stir-fry for another 3-5 minutes, ensuring the noodles are well coated with the sauce and heated through. Add the bean sprouts and green onions in the last minute of cooking.
Serving
- 7
Plate the Dish
Serve the Vegetable Pad Thai hot, garnished with chopped peanuts, fresh cilantro, and lime wedges on the side.