Vegetable Pad Thai with Peanuts and Lime

Vegetable Pad Thai with Peanuts and Lime is a vibrant, flavorful, and satisfying Thai stir-fried noodle dish that is perfect for a quick weeknight dinner or a colorful weekend meal. Pad Thai is one of Thailand’s most beloved dishes, known for its harmonious balance of sweet, sour, salty, and umami flavors. This vegetarian version retains all the authentic taste while highlighting the freshness of seasonal vegetables, the crunch of roasted peanuts, and the zesty brightness of lime.

The dish is a delightful combination of tender rice noodles, crisp vegetables, and a tangy-sweet sauce made from tamarind, soy, and lime juice. It’s naturally colorful, packed with nutrients, and pleasing to both the eyes and the palate. With its quick cooking time, Vegetable Pad Thai is an excellent choice for anyone seeking a healthy, satisfying, and flavorful meal that brings the taste of Thailand to your home kitchen.

Why I Love This Recipe

I love this recipe because it combines incredible flavors with vibrant colors and textures. The rice noodles are tender yet chewy, the vegetables provide freshness and crunch, and the sauce ties everything together with a perfect balance of sweet, tangy, and savory notes.

The addition of crushed peanuts gives a delightful nutty texture, while a squeeze of lime at the end brightens the dish, making every bite refreshing and exciting. It’s a one-pan meal that feels indulgent yet wholesome, making it both a comfort food and a light, nutritious choice.

Why It’s a Must-Try Dish

Vegetable Pad Thai is a must-try because it captures the essence of authentic Thai street food in a healthy, vegetarian-friendly form. The layers of flavor and texture make it satisfying and memorable, appealing to both seasoned Pad Thai lovers and newcomers.

It’s also highly adaptable, allowing you to include your favorite vegetables, plant-based protein, or extra spice. The combination of tangy, sweet, salty, and umami flavors ensures it’s a dish that will impress family and friends alike.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: Approximately 350 kcal per serving
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Pad Thai

• 8 oz (225 g) rice noodles
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• ½ cup bean sprouts
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped

For the Sauce

• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili sauce or Sriracha (adjust to taste)
• 1 teaspoon sesame oil

For Garnish

• ¼ cup roasted peanuts, crushed
• Lime wedges
• Extra cilantro and green onions

Cooking Directions (Overview)

1. Soak rice noodles according to package instructions.
2. Mix the Pad Thai sauce ingredients in a small bowl.
3. Stir-fry vegetables in hot oil until crisp-tender.
4. Add soaked noodles and sauce, tossing to coat evenly.
5. Stir in bean sprouts, green onions, and cilantro.
6. Serve hot, garnished with crushed peanuts and lime wedges.

Step-by-Step Preparation Method

Step 1: Prepare the Rice Noodles

1. Soak rice noodles in warm water for 20–25 minutes or cook according to package instructions until tender but firm.
2. Drain and set aside.

Step 2: Prepare the Pad Thai Sauce

1. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup (or brown sugar), lime juice, chili sauce, and sesame oil.
2. Set aside.

Step 3: Stir-Fry the Vegetables

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add onions and garlic, sauté for 1–2 minutes until fragrant.
3. Add carrots, bell pepper, and broccoli. Stir-fry for 3–4 minutes until vegetables are crisp-tender.

Step 4: Add Noodles and Sauce

1. Add the drained rice noodles to the skillet.
2. Pour the prepared Pad Thai sauce over the noodles.
3. Toss gently with tongs or a spatula to ensure noodles and vegetables are evenly coated with the sauce.

Step 5: Finish the Dish

1. Stir in bean sprouts, green onions, and chopped cilantro. Cook for an additional 1–2 minutes to warm through.

Step 6: Serve

1. Divide the Vegetable Pad Thai among plates.
2. Garnish with crushed roasted peanuts, additional cilantro, green onions, and lime wedges.

How to Serve

Serve Vegetable Pad Thai immediately while warm. It pairs beautifully with a crisp Thai salad, spring rolls, or a light cucumber salad. A squeeze of fresh lime juice over the top enhances the flavors and adds a refreshing brightness to the dish.

Recipe Tips

• Do Not Overcook Noodles: Soak or cook noodles until just tender; they will cook slightly more when stir-fried.
• Adjust Sweetness or Heat: Balance the sauce with extra lime juice, sugar, or chili according to your taste.
• Use High Heat: Stir-fry on high heat to maintain a slightly crisp texture for the vegetables.
• Prepare Ingredients First: Pad Thai cooks quickly, so have all vegetables and sauce ready.
• Add Protein: For extra protein, add tofu, tempeh, or cooked shrimp.

Variations

1. Tofu Pad Thai: Add firm tofu, cubed and lightly pan-fried, for a plant-based protein boost.
2. Shrimp or Chicken Pad Thai: Incorporate cooked shrimp or thinly sliced chicken for a non-vegetarian option.
3. Spicy Version: Increase chili sauce or add fresh chopped Thai chilies for extra heat.
4. Nut-Free Pad Thai: Skip peanuts and use toasted sesame seeds for garnish.
5. Extra Veggie Pad Thai: Include snap peas, baby corn, zucchini, or cabbage for additional crunch and color.

Freezing and Storage

• Refrigeration: Store leftover Vegetable Pad Thai in an airtight container in the refrigerator for up to 2 days.
• Freezing: Not recommended, as rice noodles can become mushy after freezing.
• Reheating Tip: Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to loosen the noodles.

Special Equipment Needed

• Large skillet or wok
• Mixing bowl for sauce
• Knife and cutting board
• Tongs or spatula for tossing noodles

Conclusion

Vegetable Pad Thai with Peanuts and Lime is a bright, flavorful, and satisfying dish that brings the essence of Thai street food to your home kitchen. With its balance of sweet, tangy, salty, and umami flavors, along with vibrant vegetables and a satisfying crunch from peanuts, it’s a meal that delights all the senses.

Quick to prepare, versatile, and packed with nutrition, this dish is perfect for weeknight dinners, casual lunches, or special gatherings. Its combination of fresh ingredients, bold flavors, and vibrant presentation makes Vegetable Pad Thai a must-try for anyone who loves Thai cuisine or wants a delicious, colorful, and healthy meal.

Print Recipe

0 Add to Favorites

Vegetable Pad Thai with Peanuts and Lime

Author: Anna Williams Cuisine: Thai Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 350 kcal per serving

Description

Vegetable Pad Thai with Peanuts and Lime is a vibrant, flavorful, and satisfying Thai stir-fried noodle dish that is perfect for a quick weeknight dinner or a colorful weekend meal. Pad Thai is one of Thailand’s most beloved dishes, known for its harmonious balance of sweet, sour, salty, and umami flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pad Thai

• 8 oz (225 g)
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• ½ cup bean sprouts
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped

For the Sauce

• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili sauce or Sriracha (adjust to taste)
• 1 teaspoon sesame oil

For Garnish

• ¼ cup roasted peanuts, crushed
• Lime wedges
• Extra cilantro and green onions

Instructions

1. Step 1: Prepare the Rice Noodles : Soak rice noodles in warm water for 20–25 minutes or cook according to package instructions until tender but firm. Drain and set aside.
2. Step 2: Prepare the Pad Thai Sauce : In a small bowl, whisk together tamarind paste, soy sauce, maple syrup (or brown sugar), lime juice, chili sauce, and sesame oil. Set aside.
3. Step 3: Stir-Fry the Vegetables : Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add onions and garlic, sauté for 1–2 minutes until fragrant. Add carrots, bell pepper, and broccoli. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
4. Step 4: Add Noodles and Sauce : Add the drained rice noodles to the skillet. Pour the prepared Pad Thai sauce over the noodles. Toss gently with tongs or a spatula to ensure noodles and vegetables are evenly coated with the sauce.
5. Step 5: Finish the Dish : Stir in bean sprouts, green onions, and chopped cilantro. Cook for an additional 1–2 minutes to warm through.
6. Step 6: Serve : Divide the Vegetable Pad Thai among plates. Garnish with crushed roasted peanuts, additional cilantro, green onions, and lime wedges.

Keywords: Vegetable Pad Thai with Peanuts and Lime