Soft rice noodles mixed with sautéed veggies, and edamame, cooked in an incredible pad thai sauce that you have to make! Vegetarian, gluten-free and the perfect date night in meal for two! Comes together in less than 20 minutes. So Easy and so good!
Pad Thai is a traditional asian dish that I always get when eating out at a Thai restaurant. It’s a dish that just has everything, you know. Soft noodles, sautéed veggies and a delicious savory asian pad Thai sauce that I am daydreaming about as I write this.
Most pad thai recipes call for chicken or shrimp or even tofu but I wanted to create a Vegetarian Pad Thai recipe that you could make quickly and add in any extra proteins you like. Even steemed edamame would work.
This Pad Thai recipe is so easy and fast to make. It comes together in less than 20 minutes, has the most amazing soft noodles, perfectly sautéed veggies and an incredible sauce that is insane. I topped it with chopped parsley and cilantro and chopped peanuts. So Good and a perfect date night meal for two!
What is traditional Vegetarian Pad Thai?
Pad Thai is really just a simple rice noodle dish that has loads of veggies and chicken, shrimp or tofu mixed in with a luscious sauce. Traditionally, Pad Thai has a lot of calories but not a lot of nutritional value since most restaurants add a lot of fat and sodium to the sauce for added flavor which packs on the calories. This is why it tastes so good! I was determined to create a lighter version that was lower in calories and fat but still high in flavor.
How to make this easy Vegetarian Pad Thai
- Boil the noodles in water per the package instructions. You can buy Pad Thai noodles right in the Asian food aisle of the grocery store. They are very inexpensive and so easy to make.
- Sauté the veggies in some sesame oil. I used a combo of onions, bell peppers and some yellow squash that I spiralized to give some bulk to the dish. Sprinkle with some spices and salt and pepper for added flavor. I used onion powder, garlic powder, and ground ginger.
- Make the sauce – just combine vegetable stock, rice wine vinegar, lime juice, brown sugar, soy sauce, Worcestershire, garlic and ginger and whisk. It’s delicious!
- Add the soaked noodles to the pan with the veggies and cook, tossing for a few minutes. Add in the eggs and toss them with the noodles until cooked through. Add the veggies back to the pan, add in the sauce and toss everything together. Cook for 1-2 minutes.
- Plate, top with fresh cilantro and chopped peanuts.
Isn’t that so easy? It was even better the next day!!! It stores great in the fridge all week long and is a perfect meal prep recipe.
You may also like these Easy Sugar Snap Peas with Ginger and Sesame.
For the Pad Thai
- 8oz package store bought Pad Thai noodles
- 1 tablespoon sesame oil
- 2 larger bell peppers thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 1/2 a red onion thinly sliced
- 1 cup cooked shelled edamame
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon soy sauce
- 1 egg lightly whisked
For the Pad Thai Sauce
- 1/3 cup vegetable stock
- 3 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 3 tablespoon brown sugar or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly minced ginger
- Boil the noodles according to package instructions. Usually takes about 5 minutes. Then drain and run under cold water to prevent them from sticking. Set aside.
- Sauté the veggies - heat up a large skillet or wok to medium-high heat with the sesame oil. Add in the veggies and cook for a few minutes until tender. Season with the garlic powder, onion powder, ginger, salt and pepper. Remove and set aside.
- Add the noodles to the same pan and toss. Cook for 2-3 minutes.
- While the noodles are cooking, make the sauce. Add all sauce ingredients to a small bowl and whisk well to combine.
- Push the noodles to the side of the pan and add in the whisked egg. Toss the egg with the noodles after a minute or so.
- Add the veggies back to the pan with the noddles and egg, add in the cooked edamame and toss. Pour on the sauce and stir everything together. Cook for 2 more minutes until everything is nice and bubbly and packed with flavor.
- Plate and top with freshly minced cilantro and chopped peanuts and a squeeze of lime juice.
This stores great in the fridge for up to 4 days.
Feel free to add in chickpeas or crispy tofu for more protein.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 168 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 62mg Sodium: 619mg Carbohydrates: 20g Fiber: 2g Sugar: 12g Protein: 8g