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Vegetarian Pad Thai

Vegetarian Pad Thai

Lily Coleman
With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Healthy, Main Dishes, Vegetarian
Cuisine Thai
Servings 4
Calories 339 kcal

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.