Vegetarian Pad Thai
This Pad Thai noodle dish is better than take out, the best part is that it comes to together in 30 minutes. Add any proteins you like or keep it vegetarian. The noodles are topped with peanuts and cilantro and you have dinner ready quicker than delivery.
Servings: 4
Ingredients
noodles
- 16 oz rice noodles
- 2 tbsp olive oil
- 1 medium shallot
- ½ cup shredded carrots
- ½ cup rough chopped scallions
- 2 medium eggs
sauce
- 3 tbsp light or dark brown sugar
- 2 tbsp tamarind concentrate
- 2 tsp fish sauce
- ¼ cup soy sauce or tamari
- ½ lime
garnish
- ¼ cup chopped peanuts
- handful of chopped cilantro
- ½ lime
Instructions
- Start by soaking the rice noodles in room temperature water for 15 minutes. While the rice noodles are soaking, prep the vegetables: thinly slice shallots, shred the carrots using a box grater or use pre shredded carrots, chop scallions into 1-inch sections. Scramble 2 eggs in a bowl and set aside. Chop cilantro and peanuts into small pieces and slice ½ a lime into wedges to garnish. set the garnish aside
- Prepare the sauce by combining brown sugar, soy sauce or tamari, fish sauce and the juice from ½ a lime in a bowl. Set the sauce aside for later. Bring a pot of water to boil for noodles.
- Heat 1 tbsp of oil in a large pan over medium heat. Add shallots and carrots to pan and sauté for 5 minutes. While vegetables are cooking add soaked rice noodles to boiling water, cook noodles as instructed on package, typically 4-5 minutes. Once noodles are done drain water and set aside.Push the shallots and carrots to one side of the pan, add the remaining 1 tbsp of oil to the empty side of the pan and add eggs. Let the egg mixture sit for 15 seconds and then proceed to scramble the eggs. Add noodles, sauce, and scallions to the pan. Gently toss and incorporate the noodles, sauce, and vegetables together. Top with chopped peanuts and cilantro and serve immediately. Garnish with lime wedges on the side and enjoy.
Notes
You can add any vegetables or proteins you like. Gently toss the noodles and sauce together so you don't break up the noodles. Check the noodles before you drain water to make sure they are at a desired doneness, a little underdone is okay because they will continue cooking when you add them to the pan of vegetable and egg mixture. Top with whichever herbs you like. Cilantro is my favorite and adds brightness to the dish.