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
