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Gallery Vegetable Pad Thai Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 8 ounces dried, wide, and flat rice noodles 2 tablespoons dark-brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 2 teaspoons vegetable oil 3 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 2 large eggs (optional), lightly beaten 1/2 cup fresh cilantro 1/4 cup chopped roasted, salted peanuts

Cook’s Notes Any dried, flat rice noodles will work; find them in the Asian-foods section. Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled and deveined shrimp into the pan.

Gallery Vegetable Pad Thai

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Vegetable Pad Thai

Vegetable Pad Thai

Vegetable Pad Thai

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 8 ounces dried, wide, and flat rice noodles 2 tablespoons dark-brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 2 teaspoons vegetable oil 3 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 2 large eggs (optional), lightly beaten 1/2 cup fresh cilantro 1/4 cup chopped roasted, salted peanuts

Directions

Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

Cook’s Notes Any dried, flat rice noodles will work; find them in the Asian-foods section. Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled and deveined shrimp into the pan.

Cook’s Notes

Any dried, flat rice noodles will work; find them in the Asian-foods section. Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled and deveined shrimp into the pan.

Reviews (8)

 Add Rating & Review     117 Ratings   5 star values:        25    4 star values:        46    3 star values:        34    2 star values:        7    1 star values:        5

Reviews (8)

Add Rating & Review     117 Ratings   5 star values:        25    4 star values:        46    3 star values:        34    2 star values:        7    1 star values:        5

Add Rating & Review

117 Ratings 5 star values: 25 4 star values: 46 3 star values: 34 2 star values: 7 1 star values: 5

117 Ratings 5 star values: 25 4 star values: 46 3 star values: 34 2 star values: 7 1 star values: 5

117 Ratings 5 star values: 25 4 star values: 46 3 star values: 34 2 star values: 7 1 star values: 5

  • 5 star values: 25 4 star values: 46 3 star values: 34 2 star values: 7 1 star values: 5

    Martha Stewart Member     Rating: 3 stars       12/07/2016   I doubled the recipe (to be able to have lunch leftovers) and found it a bit bland -- adding more soy sauce once plated more or less solved that problem in a pinch. Next time I will increase the soy sauce/lime/brown sugar mixture a bit to be able to coat the noodles better. And I will add bean sprouts, which I realized I really missed in this version.  

Martha Stewart Member     Rating: Unrated       08/21/2016   I'd been craving Pad Thai for nearly two weeks and found this recipe in my Everyday Food Light cookbook and decided it seemed easy enough to try. It was great - totally satisfying. I bulked it up a bit with a spiralized carrot and zucchini. My husband even enjoyed it, who is notoriously critical when I make a vegetation meal, but did suggest I use chicken in the future, lol.  

Martha Stewart Member     Rating: 5 stars       02/09/2012   Great tasting vegetarian meal - loved it!  

Martha Stewart Member     Rating: 5 stars       12/13/2011   I loved this. I added zucchini and mushrooms sliced match-stick style, and also coarsely shredded carrot. I used larger, flat noodles. Yum!  

Martha Stewart Member     Rating: Unrated       07/23/2010   I cant count how many times i've made this now... it's so good. I add whatever veggies i have on hand tonight i julienned some zucchini and added baby spinach at the end... it's so fast and easy i love it.  

Martha Stewart Member     Rating: Unrated       07/09/2010   I have made this a few times for friends and family. Everyone really likes it. It is not the best pad thai I have ever had, but quick, tasty and easy. I would recommend adding 1tsp fish sauce to the soy-sauce mixture for a little extra flavor.  

Martha Stewart Member     Rating: Unrated       07/07/2010   Good recipe, but I think the bigger noodles are better--soaks up more sauce. Also, could use more veggies, like carrots, maybe mushrooms, etc.  

Martha Stewart Member     Rating: Unrated       06/14/2010   This is delicious and si,ple. Add cooked shrimp, chicken or beef to complete the meal. It can be reheated by covering the dish and micorwave, the steam will soften the noodles again. My kids loved this!

    Martha Stewart Member

    Rating: 3 stars 12/07/2016

I doubled the recipe (to be able to have lunch leftovers) and found it a bit bland – adding more soy sauce once plated more or less solved that problem in a pinch. Next time I will increase the soy sauce/lime/brown sugar mixture a bit to be able to coat the noodles better. And I will add bean sprouts, which I realized I really missed in this version.

Rating: 3 stars

Rating: Unrated 08/21/2016

I’d been craving Pad Thai for nearly two weeks and found this recipe in my Everyday Food Light cookbook and decided it seemed easy enough to try. It was great - totally satisfying. I bulked it up a bit with a spiralized carrot and zucchini. My husband even enjoyed it, who is notoriously critical when I make a vegetation meal, but did suggest I use chicken in the future, lol.

Rating: Unrated

Rating: 5 stars 02/09/2012

Great tasting vegetarian meal - loved it!

Rating: 5 stars

Rating: 5 stars 12/13/2011

I loved this. I added zucchini and mushrooms sliced match-stick style, and also coarsely shredded carrot. I used larger, flat noodles. Yum!

Rating: Unrated 07/23/2010

I cant count how many times i’ve made this now… it’s so good. I add whatever veggies i have on hand tonight i julienned some zucchini and added baby spinach at the end… it’s so fast and easy i love it.

Rating: Unrated 07/09/2010

I have made this a few times for friends and family. Everyone really likes it. It is not the best pad thai I have ever had, but quick, tasty and easy. I would recommend adding 1tsp fish sauce to the soy-sauce mixture for a little extra flavor.

Rating: Unrated 07/07/2010

Good recipe, but I think the bigger noodles are better–soaks up more sauce. Also, could use more veggies, like carrots, maybe mushrooms, etc.

Rating: Unrated 06/14/2010

This is delicious and si,ple. Add cooked shrimp, chicken or beef to complete the meal. It can be reheated by covering the dish and micorwave, the steam will soften the noodles again. My kids loved this!

All Reviews for Vegetable Pad Thai

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vegetable Pad Thai

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest