What’s my favourite meal of recent times you ask??! VEGETARIAN PAD THAI! Oh my goodness I’m obsessed!
Hands up if you are a true lover of pad thai?! Let me tell you something for free. I NEVER EVER ordered, wanted or even acknowledged pad thai up until a year ago, why? Because I was utterly in love with thai green curry loaded with chicken and I never ate the veggies.
As you know, I’m now a vegetarian and I wouldn’t touch meat with a ten foot pole, ok that was a lie, my dog loves chicken!
So anytime I heard anyone talk about their love for pad thai, In some weird parallel universe, I never believed them or the hype around pad thai, please don’t judge me. I’m happy to say, I’ve now been converted, to the pad thai life, a vegetarian one at that. Aren’t you proud?!
Now each time I go out for dinner, it’s to thai and 100% of the time, I get the pad thai, duh! I also pair my pad thai with a glass of moscato, it’s wonderfully delicious, or a mojito! Next time, it will be a pina colada, I’m so excited!!
Interested in more delicious, healthy, vegetarian/vegan dishes made with flat rice noodles?! They’re so versatile and compliment an entire array of fresh, seasonal and vibrant vegetables! After you try this vegetarian pad thai, give my Loaded Vegetarian Stir Fry a go, I got your dinner’s sorted!
Since my love for vegetarian pad thai has now blossomed, I decided that I cannot always be at a thai restaurant each week, therefore it was a must that I try to re-create my own pad thai recipe. Now it’s never the same as the restaurant ones, is it? Just like Chinese fried rice, you know exactly what I’m talking about! I promise though, this veggie pad thai is pretty darn close, especially with the addition of crushed peanuts *drool worthy* !!
If I haven’t conveyed my passion for pad thai by this point, all I have to say is that it’s the best thing since sliced bread, peanut butter on toast and a bag of potato chips! Feel me? Give it a go!!
- 200g flat medium pad thai rice noodles
- 3 Tbsp soy sauce
- 3 Tbsp coconut sugar
- 2 Tbsp white wine vinegar
- ½ Tbsp Sriracha
- Juice of 1 medium sized lime
- 3 Tbsp coconut oil
- 4 large eggs, lightly whisked
- 1 large purple onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 large carrot, diced
- 1 medium green capsicum, roughly chopped
- 1 medium zucchini, diced
- 100g button mushrooms, thinly sliced
- 1 small head broccoli, cut into florets
- 3 large spring onion stalks, diced
- 1 cup bean sprouts
- ⅓ cup crushed peanuts
- In a medium sized mixing bowl, add all sauce ingredients and whisk together until well combined. Set aside.
- Cook noodles according to packet instructions. I heat a medium sized pot halfway up with water, bring to a boil, turn down low and add noodles. Stirring on low heat for 5 minutes until tender. Drain water and set aside.
- Heat 1 tablespoon of the oil in a large fry pan over high heat, add whisked eggs. Stirring constantly, scramble the eggs until just cooked, then remove from pan into a small clean bowl, set aside.
- Heat another 1 tablespoon oil in a large fry pan over high heat, add onion and sauté until translucent. Add minced garlic, sauté until fragrant.
- Add another tablespoon of oil to pan, add chopped carrot, capsicum and zucchini, cook on medium heat until vegetables are just tender.
- Add chopped mushrooms, broccoli and spring onion, cook until tender, approx. 5-10 minutes.
- Run rice noodles under hot water to loosen them, add noodles to vegetables and stir until well combined, over medium heat.
- Gradually pour sauce into pan, mixing well after each addition.
- Stir through bean shoots, scrambled eggs and crushed peanuts, cook for a further 2 minutes.
- Once noodles have been heated through and vegetables are cooked, take off heat.
- Serve with fresh lime wedges and an extra sprinkle of crushed peanuts.
I prefer to cook my rice noodles before or during cooking the vegetable mixture. Just remember when you go to add the noodles to the pan, they would have stuck together when you drained the water off. Run them under hot water to loosen them again. Alternatively, cook the noodles just before the vegetables will be cooked and this way you can add them to the pan straight away.
Omit peanuts if allergic.