Description
The easy vegetarian pad Thai combines soft rice noodles with sautéed veggies, and edamame, tossed in an incredible pad Thai sauce that you have to make! Vegetarian, gluten-free and the perfect date night meal for two that comes together in less than 20 minutes.
Ingredients
Scale
- 8 oz package of store-bought Pad Thai Noodles
- 1 tablespoon sesame oil
- 2 large red bell peppers (thinly sliced)
- 1 large yellow bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1/2 red onion (thinly sliced)
- 1 cup shelled edamame (cooked)
- 1 tablespoon garlic powder
- 1 tablespoon 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 tablespoons fresh lime juice
- 3 tablespoons maple syrup or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoons Worcestershire sauce
- 1 tablespoons minced garlic
- 1 tablespoons minced ginger
Instructions
- Boil the noodles according to package instructions. It usually takes about 5 minutes. Then drain them 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, a. 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.
Notes
This stores great in the fridge in an airtight container for up to 3 days.
Reheat portions in the microwave until heated through.
Feel free to add in chickpeas or crispy tofu for more protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
