Here we go again, just me and my big bowl of noodles with vegetables, lots of sauce, a handful of fresh basil, and coriander… Forks, hungry mouths, heart-eye expressions… I couldn’t be happier to be with me this time, cooking together.

This rainbow veggie Thai pad is, first and foremost, a rainbow, the only fun way to eat.

It’s brown rice flour (affiliate link), spiral vegetables (affiliate link)(because the vegetable noodle form feels more like noodles), and a super delicious pad Thai sauce that you have to shake in the jar within 5 seconds, peanuts that almost immediately start to absorb the sauce, and a lightly scrambled egg that makes the whole thing creamy.

Also, fresh herbs. You’d take a bite, like it, and then remember that you had to add basil, so you’d add them, and then try to have a second bite, and my goodness, things just went to a new level. I’m so excited for you.

Low effort, big taste

My friends, this rainbow veggie pad Thai (with peanuts and basil powder) is really good and surprisingly easy. I took some of the ideas I’d seen on the wider Internet (vegetable noodles! Pad Thai sauce—very!) and then made this. I’m glad it turned out this way, and I did it with very little effort.

As I’ve mentioned a few times, I’ve been relaxed in the kitchen lately. And when I say relax, I don’t mean ten minutes of basil, artichoke toast, or five minutes of magic green sauce. I mean, relax, like you’re not doing anything. We’re talking about lifesaving dinners made by friends, hot dogs (big mouth), MAC, and cheese and chicken nuggets from the fridge. Over the past few weeks, the old me has been an absolute food snob about the present me.

It’s a hard job, eating noodles all day, but I’m willing to put up a good fight. Come on, warriors!

Ingredients for this vegetarian pad Thai

This pad Thai has lots of fresh ingredients that are easy to find!

• Brown rice flour *
• Vegetables (you can use whatever you like, but we like red bell peppers, zucchini, Onions, and carrots)
• egg
• peanut
• Fresh herb

For the sauce, you’ll need:

• Fish paste
• Brown sugar
• broth
• White vinegar
• Soy sauce
• Chili sauce

How to make good pad Thai

Let’s talk about how to make pad Thai because it’s so easy. It’s more like I’ll show you in pictures because I talk too much.

Prepare noodles and vegetables. Soak the noodles in a bowl of cold water. Put the vegetables in a spiral—you don’t need to. You can use a peeler or just cut them into thin strips. But oh, my God! Oh, my God! Spirals are fun to use!

Shake your sauce. Stir the fish sauce, brown sugar, broth, vinegar, soy sauce, and hot sauce into a small jar and shake until a sauce forms.

Cook the vegetables. Add a little oil to a wok and stir-fry the vegetables. It should only take 2-3 minutes to keep the vegetables crispy and not soggy. There are no poor vegetables in this pad Thai!

Add noodles and other goodies. Place the drained rice noodles in a hot pan. Put the noodles aside and cook the eggs. Return the vegetables to the pan with the sauce and indulge in the best vegetarian pad Thai.

Pad Thai

There are many ways to make these noodles for you! We suggest that

• Crispy tofu: Why are these little pieces so good?
• Sprouts – the perfect crunch
• Garlic – Hello, good friend. You’re very welcome here.
• Lime juice, just the right amount of freshness
• Different vegetables (mushrooms, scallions, pea pods, so many fresh options!)

However, your pad Thai, do not, I repeat, do not sleep on these swallowing noodles. That’s great.

Vegetarian pad Thai: Frequently Asked Questions

Can I not add sugar?

If you want to be sugar-free, replace brown sugar with another sweetener. Just as important, fish sauce contains trace amounts of sugar.

How sticky should my noodles be?

There is a fine line between a mixture being just right and too sticky. Usually, it’s too sticky if you cook it too long. Observe, and as soon as you see it starting to fuse, immediately remove it from the heat and stir it with the vegetables.

Should I use all the sauce?

You may only need some of the sauces in this recipe, but I (being a sauce lover) ran out of them all! You can read as much as you want and save the rest for later.

How do I make this gluten-free?

This recipe is gluten-free except for one tablespoon of soy sauce, so if you need gluten-free soy sauce, switch it to tamari!

Instructions

1. Soak the raw noodles in a bowl of cold water. Stir zucchini, red pepper, and onion into noodles. Cut the carrot into small pieces (or spiral if the carrot is large enough).
2. Shake up the sauce ingredients in a jar.
3. Heat 1 tablespoon of oil over medium heat. Add the vegetables – stir-fry with tongs for 2-3 minutes or until crisp (it may take longer if they are not spirally shaped). Be careful not to overcook them – they will become soggy and heavy. Transfer to a plate and set aside.
4. Add another tablespoon of oil to the pan. Drain the noodles. They should be tender now. Place the noodles in the hot pan and stir-fry for one minute, using tongs. Add the sauce and fry for another minute or two until the sauce thickens and sticks to the noodles. Push the noodles to the side to give the eggs a little space – pour the beaten eggs into the pan and let them sit for about 30 seconds. Stir everything around with the tongs. The egg mixture will stick to the noodles, making everything sticky.
5. Add the vegetables, stir together, and then turn off the heat. Stir in the peanuts and herbs, and serve immediately.