Delicious vegetable-packed Pad Thai with a quick six-ingredient sauce. Use what vegetables you have on hand or what you love! So yummy and fast.
Anything in the Asian food cuisine category is a win in my book! I love the rich flavors, hearty vegetables, warm sauces, and handfuls of fresh herbs. There is nothing better! Put those lovely things over noodles and I will be your friend for life! That being said I have tried my hardest to replicate my go-to Pad Thai from my favorite place to eat out here in Fort Worth. I think I’ve finally done it with this vegetable-packed Pad Thai!! I will still frequent my favorite place, but I love that I can make my favorite dish from the comfort of my own home in my pjs whenever I want to!
What makes vegetable-packed Pad Thai so good?
The proof is in the pudding…or really the combination of crisp vegetables and warm sauce. There are three ways you can make the sauce. First, you can add all the sauce ingredients into a jar with a lid and shake it to combine. This can be done ahead of time and kept in the fridge. Second, you could combine the ingredients into a bowl and stir to combine. You could cover the bowl and leave it in the fridge or use it immediately. Finally, you can combine all the sauce ingredients right in the pan or wok you are using and mix it there. I do this when I get tired or have a limited amount of time. I find the results aren’t as good but still tasty!
This sauce is easily adaptable to suit your needs:
To make vegan:
Swap out the fish sauce for a vegan alternative or replace the fish sauce with ¼ cup of peanut butter and 2-3 extra tbsps of soy sauce.
To make gluten-free:
Switch the soy sauce for a gluten-free soy sauce or Tamari. The noodles can be swapped for brown rice noodles, brown rice, or a gluten-free alternative. A lot of Asian noodles are gluten-free naturally! You can also swap soy sauce for peanut butter if you want to avoid it together.
To make diabetic friendly:
The sauce has a lot of sugar in it. The sugar can be cut to 1 tbsp of a sugar-free alternative or it can be left out completely and switched for more spices such as a tbsp of ginger or 1 tbsp of Chinese five-spice (this will make it extra spicy!). You could also swap the noodles for a more diabetic-friendly grain such as quinoa, lentil pasta, or a small portion of brown rice. Spiralized noodles made from zucchini, squash, or sweet potatoes would be good too!
Why cook the noodles first?
I have tried so many times to follow the instructions of the bloggers that have come before me. I have soaked all kinds of noodles in warm water, cold water, in ice and added them straight into the hot wok without cooking them. All I end up getting is hard as rock noodles that have been coated in oil but have not cooked at all. It is a sad realization when the noodles you looked forward to are not eatable in the slightest. Boiling water was an easy fix! Boil a pot of water, do not add salt. Cook the noodles for 4-5 minutes until they are just underdone. Finally, drain them and rinse them off with cold water. Now when you put them in the pan they are ready to crisp up and are cooked through!!
Let’s talk toppings:
There are so many options! My favorite are as followed:
- Squeeze of lime juice
- Peanuts or cashews
- Green onions, basil, cilantro (try it!! SOOOO good)
- Sesame seeds
You could also add:
- Sriracha or hot sauce
- Spinach (it’ll cook down in the warm noodles)
- salt, pepper, extra red chili flakes
- soy sauce
Keep eating noodles and enjoy! If you liked this recipe rate it, comment, and let me know what you would like to cook and eat next!!
If you make this vegetable-packed pad thai, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
Delicious vegetable-packed Pad Thai with a quick six ingredient sauce. Use what vegetables you have on hand and what you love! So yummy and fast!
For the Pad Thai:
- 1 zucchini
- 2 carrots peeled
- 2 bell peppers any color
- 1 head of Bok Choy or 2 baby Boks
- 2 tbsp olive oil
- 1 egg
- 4 oz Pad Thai noodles (brown rice noodles or stir fry noodles)
- ½–1 cup of peanuts (optional)
- ½–1 cup of green onions, cilantro, or basil (optional)
- Sesame seeds (optional)
- Lime (optional)
For the sauce:
- 3 tbsp brown sugar (or honey, white sugar, agave)
- 3 tbsp fish sauce
- 3 tbsp vegetable broth or chicken broth (or water)
- 2 tbsp white vinegar
- 1–2 tbsp soy sauce
- 1–2 tsp red chili flakes
- salt and pepper to taste
- Boil a pot of water. Add the noodles and leave them to boil untouched for 4 minutes. Drain and rinse off with cold water. Set aside for later.
- Mix together the sauce in a small bowl and set aside.
- Wash and prepare your veggies. I like to slice vegetables extra thin for a more traditional bite and they cook faster. They can also be cut into chunks.
- Add 1 tbsp olive oil to a wok or frying pan on high heat. Allow the pan to heat up. Place the vegetables in the pan and stir fry for 4-5 minutes. You want them crispy but cooked through. Remove vegetables from the pan and set them aside.
- Add 1 tbsp of olive oil to the wok or pan and add in the boiled noodles. Allow them to crisp up for 4-5 minutes. Stirring occasionally to prevent burning.
- Make a little well or hole in the noodles, crack an egg and allow it to scramble or fry (your preference).
- Add vegetables back to the wok or pan. Pour sauce over the noodles and veggies. Stir to incorporate and warm through. About 2-3 minutes.
- Serve with chopped green onions, fresh herbs, peanuts, lime juice, and sesame seeds.
- Vegetables can be changed out to suit your preferences and what you have on hand. Try broccoli, spinach, kale, snap peas, or edamame.
- Water can be subbed for broth.
- 1 tsp of chili paste can be subbed for red chili flakes.
- Add cooked chicken or shrimp in for extra protein if desired.
Keywords: Main Dish, Vegetarian, Vegan, Asian, 30 Minutes