Vegetarian Pad Thai

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.

Ingredients

  • 6 ounces uncooked thick rice noodles
  • 2 tablespoons brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons lime juice
  • 2 teaspoons olive oil
  • 3 medium carrots, shredded
  • 1 medium sweet red pepper, cut into thin strips
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 4 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 1/3 cup chopped fresh cilantro
  • Chopped peanuts, optional
  • Lime wedges

Directions

  1. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
  2. In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
  3. Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts

1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein.

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC