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Fresh & 15 minute: Veggie Pad Thai

I've been staying with my parents during this lock down and receiving delicious meals from them and decided to return the favor. My mom has this beautiful herb garden with basil, cilantro, mint, parsley...the list goes on. So if you get after the fresh herbs, more the merrier. This is very simple recipe, you just need the basic asian ingredients. If you don't have fish sauce and rice vinegar already, then now is the time to stock up bc the lockdown means asian food is c o m f o r t.


10 oz Thai rice noodles

2 Tbsp vegetable oil

1/4 cup packed dark-brown sugar

1/4 cup soy sauce (or Liquid aminos)

2 Tbsp rice vinegar

1 Tbsp lime juice (I used Lemons)

1 Tbsp fish sauce

1 red bell pepper, sliced into thin strips and strips halved

1 1/2 cups matchstick carrots

2 cloves garlic

5 green onions, whites minced, greens sliced into 1-inch pieces

2 cups bean sprouts ( I did not have on hand in above pictures) 3 large eggs

1/2 cup unsalted peanuts, chopped

1/3 cup cilantro, chopped

Red pepper flakes and sesame seeds (optional)


  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

  2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.

  3. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in noodles and sauce and toss everything together and cook 1 - 2 minutes. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds

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