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Close up of Easy Vegetarian Pad Thai

Easy Vegetarian Pad Thai


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  • Author: Kat with White Sparrow
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 2 medium shallots, sliced thinly
  • 2 carrots, sliced or julienned
  • 1/2 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 1/3 cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1 lime, juiced (serve with lime wedges, if desired)
  • 1 tablespoon fish sauce
  • 1 heaping tablespoon brown sugar
  • 2 tablespoons chicken bone broth (or vegetable stock)
  • 1 package flat rice noodles, cooked + rinsed with cold water
  • 1 small bunch cilantro, roughly chopped
  • 23 scallions, chopped
  • 1/3 cup roasted + salted peanuts, roughly chopped
  • hot sauce or red pepper flakes, to garnish

Instructions

  1. Over medium heat, sauté the sesame oil and shallots in a saucepan for 2 minutes. Add in the carrots and red bell pepper slices. Sauté until the vegetables are tender – about 3-4 minutes.
  2. Turn the heat down and add in the garlic and ginger. Mix in and cook for 1 minutes. Pour in the coconut aminos, vinegar, lime juice, fish sauce, brown sugar and broth. Stir to combine and bring up to a simmer and cook for 2 minutes.
  3. Turn the heat off. Using tongs, add in the cooked rice noodles and toss to coat the noodles with the sauce and the vegetables.
  4. To serve, garnish with cilantro, scallions and peppers. Serve with hot sauce and red pepper flakes.

Notes

To make it one level up, add in 2 tablespoons peanut butter.

  • Prep Time: 5
  • Cook Time: 15
  • Category: vegetarian
  • Method: stove top
  • Cuisine: dinner