With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.
Vegetarian Pad Thai
With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.
Ingredients
- 6 ounces uncooked thick rice noodles
- 2 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons rice vinegar
- 2 teaspoons lime juice
- 2 teaspoons olive oil
- 3 medium carrots shredded
- 1 medium sweet red pepper cut into thin strips
- 4 green onions chopped
- 3 garlic cloves minced
- 4 large eggs lightly beaten
- 2 cups bean sprouts
- 1/3 cup chopped fresh cilantro
- Chopped peanuts optional
- Lime wedges
Instructions
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
- In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
- Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
