Imagine a swirl of colors, flavors, and textures all coming together in one irresistible noodle bowl: that’s the pure joy of Rainbow Vegetarian Pad Thai with Peanuts and Basil. This vibrant dish is my go-to anytime I’m craving something both comforting and energizing—a jumble of rice noodles tossed with crisp veggies, a punchy tangy-sweet sauce, crunchy peanuts, and fragrant basil. Every forkful is a little celebration, and thanks to its quick prep, you can bring this Thai-inspired magic to your own table any night of the week!
Ingredients You’ll Need
No need to scour specialty markets—most of the essentials for Rainbow Vegetarian Pad Thai with Peanuts and Basil are easily found but perfectly chosen. Each component, from the tangle of rice noodles to the zesty sauce and riot of fresh veggies, plays a part in making every bite burst with flavor and color.
- Rice noodles (8 ounces): The toothsome, chewy backbone of Pad Thai, these absorb the sauce like a dream.
- Vegetable oil (2 tablespoons): Essential for getting that classic stir-fried texture and ensuring nothing sticks to your pan.
- Garlic (3 cloves, minced): The aroma booster that kicks off the whole dish—don’t skip the sizzle!
- Eggs (2, lightly beaten): They cook up soft and fluffy, adding richness and binding everything together. (Try tofu for vegan!)
- Shredded red cabbage (1 cup): Pops of purple and irresistible crunch—plus a dose of nutrition.
- Julienned carrots (1 cup): Their sweet bite and vibrant color help make the “rainbow.”
- Red bell pepper (1, thinly sliced): For sweetness, snap, and a beautiful splash of red.
- Bean sprouts (1 cup): Tossed in last to keep their classic Pad Thai freshness and snappy bite.
- Green onions (4, sliced): A gentle sharpness that melds perfectly with the sweet-sour sauce.
- Roasted peanuts (1/4 cup, chopped): Toasty, crunchy nuggets that lend a nutty richness to every forkful.
- Fresh basil leaves (1/4 cup, chopped): The crown jewel—herby, aromatic, and essential to this Pad Thai’s signature flavor.
- Lime wedges (for serving): A squeeze of lime brings everything to life right at the table.
- Low-sodium soy sauce (1/4 cup): Delivers umami depth to the homemade sauce.
- Tamarind paste (2 tablespoons): The tangy secret to authentic Pad Thai flavor—don’t skip it!
- Brown sugar (1 tablespoon): Balances tanginess with a touch of caramel sweetness.
- Rice vinegar (1 tablespoon): Adds brightness to the sauce for that unmistakable Thai zest.
- Chili garlic sauce (1 teaspoon, or to taste): Brings gentle warmth and a tingle of heat.
How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil
Step 1: Prepare the Rice Noodles
Begin by cooking your rice noodles according to the package instructions. You want them tender with a little bite, so keep an eye on them—overcooked noodles can get mushy! Once done, drain and set aside. Giving the noodles a quick rinse in cool water helps stop the cooking and prevents sticking, setting you up for Pad Thai noodle perfection.
Step 2: Whisk Together the Signature Sauce
In a small bowl, combine your soy sauce, rich tamarind paste, brown sugar, rice vinegar, and chili garlic sauce. Give it a good whisk until the sugar dissolves and everything looks glossy. This sauce is what takes Rainbow Vegetarian Pad Thai with Peanuts and Basil from ordinary to extraordinary—tangy, sweet, salty, and just a little bit spicy.
Step 3: Stir-Fry Garlic and Scramble Eggs
Heat the vegetable oil in a large skillet or wok over medium-high. Add the minced garlic and let it bubble and pop for about 30 seconds, releasing its inviting aroma. Push the garlic to one side, then pour in the beaten eggs, scrambling quickly until just set. The eggs should be soft and just cooked—not dry—so they blend into the noodles later.
Step 4: Add Your Rainbow Veggies
Now, in go your show-stopping veggies: shredded red cabbage, julienned carrots, and sliced red bell pepper. Stir-fry everything for 2 to 3 minutes, just enough for the vegetables to soften slightly while still holding on to their vibrant crunch and color. This is what gives Rainbow Vegetarian Pad Thai with Peanuts and Basil its truly eye-catching look and delightful texture.
Step 5: Toss Noodles with Sauce and Finish with Freshness
Add your drained rice noodles to the skillet, then pour that fabulous sauce right over. Use tongs or two spatulas to toss everything together so every strand of noodle gets coated. Finally, add the bean sprouts and green onions. Stir-fry for another minute or two—just enough to warm them and let all the flavors mingle. Remove from the heat and get ready for garnishes!
How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil
Garnishes
No bowl of Rainbow Vegetarian Pad Thai with Peanuts and Basil is complete without a mountain of toppings. Scatter plenty of chopped roasted peanuts for crunch, shower with fresh chopped basil for fragrance, and finish with a big squeeze of lime juice right before serving. Each garnish adds that perfect finishing touch, brightening up every bite.
Side Dishes
For a full Thai-inspired spread, pair your Pad Thai with a simple cucumber salad or a plate of fresh Thai spring rolls. The gentle, cooling flavors are a wonderful contrast to the lively sauce and bold veggies in Rainbow Vegetarian Pad Thai with Peanuts and Basil. Even a bowl of miso soup can be a cozy companion.
Creative Ways to Present
Transform your Rainbow Vegetarian Pad Thai with Peanuts and Basil into a showstopper by serving it family-style on a large platter, arranging the veggies in stripes for extra wow-factor. Or, divide it into individual noodle bowls and let guests add their own pile of peanuts, basil, or extra lime. For parties, serve smaller portions in lettuce cups or even as chilled noodle salad for an unexpected treat!
Make Ahead and Storage
Storing Leftovers
Pad Thai keeps surprisingly well for a noodle dish! Store any leftover Rainbow Vegetarian Pad Thai with Peanuts and Basil in an airtight container in the fridge for up to three days. The flavors deepen as they mingle, making tomorrow’s lunch something to look forward to.
Freezing
While you can technically freeze Rainbow Vegetarian Pad Thai with Peanuts and Basil, keep in mind the texture changes—noodles and fresh veggies may soften after thawing. If you must freeze, portion into airtight containers and avoid adding bean sprouts or basil until after reheating for best results.
Reheating
To bring leftovers back to life, gently reheat in a skillet over medium heat, adding a splash of water to loosen the noodles and keep everything saucy. Microwave works in a pinch, but keep the lid loose and reheat in short bursts, stirring frequently to prevent sticking and uneven heating.
FAQs
Can I make Rainbow Vegetarian Pad Thai with Peanuts and Basil gluten-free?
Absolutely! Just be sure to use certified gluten-free soy sauce or substitute with tamari. Most rice noodles are naturally gluten-free, but double-check the packaging to be sure.
What can I use instead of eggs for a vegan version?
Crumbled firm tofu is the perfect swap for eggs to keep Rainbow Vegetarian Pad Thai with Peanuts and Basil plant-based. Sauté it alongside the garlic until lightly golden for the best texture.
How do I prevent my noodles from turning mushy?
Cooking the rice noodles just until al dente and rinsing them under cool water immediately after draining helps maintain the perfect texture. Avoid letting them sit in the hot stir-fry for too long once they’re added back to the pan.
Is there a substitute for tamarind paste?
If you can’t find tamarind paste, try using a mix of lime juice and an extra teaspoon of brown sugar for tang and balance. The flavor is a bit different, but you’ll still get a tasty result!
Can I add more vegetables to this recipe?
Definitely! Rainbow Vegetarian Pad Thai with Peanuts and Basil welcomes extra veggies like snap peas, baby corn, or zucchini. Just chop them similarly in size to ensure even cooking and keep the “rainbow” vibe strong.
Final Thoughts
There you have it—my favorite way to bring vibrant flavors, color, and a little kitchen fun to your table. I hope you’ll give Rainbow Vegetarian Pad Thai with Peanuts and Basil a whirl soon; it’s as joyful to make as it is to share. Trust me, every bowl is a celebration—dig in and enjoy every bite!
Print
Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A vibrant and colorful twist on traditional Pad Thai, this Rainbow Vegetarian Pad Thai with Peanuts and Basil is a delicious and satisfying dish that’s bursting with flavor. Loaded with a variety of fresh vegetables, crunchy peanuts, and fragrant basil, this vegetarian version of the classic Thai noodle dish is a feast for the senses.
Ingredients
Rice Noodles:
8 ounces
Vegetable Oil:
2 tablespoons
Garlic:
3 cloves, minced
Eggs:
2, lightly beaten
Red Cabbage:
1 cup, shredded
Carrots:
1 cup, julienned
Red Bell Pepper:
1, thinly sliced
Bean Sprouts:
1 cup
Green Onions:
4, sliced
Roasted Peanuts:
1/4 cup, chopped
Fresh Basil Leaves:
1/4 cup, chopped
Lime Wedges:
For serving
Soy Sauce:
1/4 cup low-sodium
Tamarind Paste:
2 tablespoons
Brown Sugar:
1 tablespoon
Rice Vinegar:
1 tablespoon
Chili Garlic Sauce:
1 teaspoon, adjust to taste
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, then drain and set aside.
- Make the Sauce: Whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and chili garlic sauce in a small bowl.
- Stir-Fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté garlic, add beaten eggs, then vegetables. Stir in the cooked noodles and sauce, tossing to coat everything.
- Finish and Serve: Add bean sprouts and green onions, cook briefly, then remove from heat. Top with peanuts and basil. Serve with lime wedges.
Notes
- For a vegan version, omit the eggs or use scrambled tofu.
- Feel free to customize with additional vegetables like snap peas or zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg
