Name: Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 8 oz flat rice noodles; 1 tablespoon sesame oil; 2 cloves garlic (minced); 1 cup shredded carrots; 1 cup thinly sliced red bell pepper; 1 cup shredded purple cabbage; 1 zucchini (spiralized or julienned); 2 eggs (lightly beaten); 1/3 cup chopped roasted peanuts; 1/4 cup chopped fresh basil; 2 green onions (sliced); lime wedges for serving; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 tablespoon peanut butter; 1/2 teaspoon chili flakes (optional)

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If you’re searching for a meal that’s as much a feast for your eyes as it is for your taste buds, you’ll fall in love with Rainbow Vegetarian Pad Thai with Peanuts and Basil. This vibrant twist on the classic noodle dish brings together a bounty of colorful, crisp veggies with a tangy-sweet sauce and irresistible crunch from peanuts, all brightened by the signature aroma of fresh basil. It’s comfort food you can feel good about, bursting with flavors and textures that keep every bite exciting. Whether you’re feeding your family or impressing friends, this dish is packed with both nutrition and joy!

Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a closer look at the components that make Rainbow Vegetarian Pad Thai with Peanuts and Basil so special. You’ll be amazed by how everyday ingredients, carefully chosen for their flavor and texture, come together to create a stunning, crave-worthy dish. Each item has its role to play, so choose the freshest you can find for the best flavor and maximum color!

8 oz flat rice noodles: The chewy, slippery backbone of any Pad Thai; they perfectly soak up the savory sauce.
1 tablespoon sesame oil: Adds a toasty, nutty aroma and rich base flavor to your stir-fry.
2 cloves garlic (minced): Give essential punch and depth—don’t skip this fragrant building block!
1 cup shredded carrots: For crunch and sweetness, plus a burst of sunny orange color.
1 cup thinly sliced red bell pepper: Adds natural sweetness and a gorgeous pop of red.
1 cup shredded purple cabbage: Rich in crunch and a jewel-toned visual treat.
1 zucchini (spiralized or julienned): Brings a tender green swirl and a delicate, fresh bite.
2 eggs (lightly beaten): For a bit of silkiness and extra protein; use a plant-based alternative if you prefer vegan.
1/3 cup chopped roasted peanuts: These supply signature crunch and a nutty finish—reserve some for topping.
1/4 cup chopped fresh basil: Don’t underestimate basil’s power—its fragrance makes the dish sing.
2 green onions (sliced): Lively, zippy garnish that keeps every bite fresh.
Lime wedges for serving: Essential for a punch of zesty acidity that brightens every bowl.
For the Sauce:
3 tablespoons soy sauce: The salty-sweet heart of your Pad Thai sauce.
2 tablespoons rice vinegar: Offers delicate tang; balances richer flavors.
1 tablespoon lime juice: For a twist of citrusy brightness you’ll crave.
1 tablespoon brown sugar: Adds just the right touch of mellow sweetness.
1 tablespoon peanut butter: Creamy, nutty depth; ties the sauce together.
1/2 teaspoon chili flakes (optional): If you like a little heat, sprinkle in a pinch—or more!

How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil

Step 1: Prepare the Noodles and Sauce

Start by bringing a pot of water to a boil, then cook the flat rice noodles as instructed on the packaging. Drain them gently to avoid breaking the noodles, then rinse under cool water to stop them from sticking. While the noodles are cooking, whisk together the sauce ingredients: soy sauce, rice vinegar, lime juice, brown sugar, peanut butter, and chili flakes. Aim for a smooth, fragrant sauce that hits every note of salty, sweet, tangy, and just a hint of heat.

Step 2: Stir-Fry the Aromatics and Veggies

Heat sesame oil in a large skillet or wok over medium-high—now you’ll smell that toasty aroma! Add garlic first, giving it a quick sizzle for 30 seconds until it’s fragrant but not browned. Next, toss in carrots, red bell pepper, purple cabbage, and zucchini. Stir-fry for 4 to 5 minutes until the veggies soften slightly but keep their vibrant colors and a gentle crunch. This is where you watch the rainbow come alive in your pan for Rainbow Vegetarian Pad Thai with Peanuts and Basil!

Step 3: Add Eggs and Scramble

Push the veggies to one side of the skillet to create space. Pour the lightly beaten eggs onto the empty side, and gently scramble them until just set. Once cooked, fold the eggs into the vegetables so every bite is dotted with creamy, savory richness. For a vegan twist, you can skip the eggs or swap in tofu.

Step 4: Toss Everything Together

Time for the grand finale: add the noodles and your beautiful homemade sauce into the skillet. Use tongs to toss and combine, making sure every noodle is coated and everything heats through for another 1 or 2 minutes. The noodles should glisten with sauce and hug those vibrant veggies. Finally, stir in half the chopped peanuts, basil, and green onions to weave all the flavors together.

Step 5: Serve and Garnish

Remove the skillet from the heat and get ready to plate your masterpiece. Add extra peanuts, fresh basil, green onions, and lime wedges for finishing touches—presentation has never been so rewarding. Now, each serving of Rainbow Vegetarian Pad Thai with Peanuts and Basil looks every bit as delicious as it tastes!

How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil

Garnishes

Never underestimate the power of toppings! A sprinkle of chopped roasted peanuts adds irresistible crunch, while a shower of fresh basil and green onion delivers color and freshness. Right before serving Rainbow Vegetarian Pad Thai with Peanuts and Basil, offer plenty of lime wedges—squeezing them over the noodles at the table wakes up all the flavors and gives every guest a little interactive fun.

Side Dishes

If you’re looking to turn this meal into a larger spread, consider pairing your Pad Thai with a cooling Thai cucumber salad or a simple miso soup. For a heartier dinner, serve alongside crispy baked tofu or vegetable spring rolls. These sides balance the lively flavors of Rainbow Vegetarian Pad Thai with Peanuts and Basil and round out the meal beautifully.

Creative Ways to Present

To really wow guests, pile your noodles high in colorful bowls or on platters lined with extra cabbage leaves. For family-style servings, heap Rainbow Vegetarian Pad Thai with Peanuts and Basil onto a big platter surrounded by lime wedges and extra herbs so everyone can help themselves. Even individual mason jars make a fun, portable way to take your Pad Thai to a picnic or lunch on-the-go!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), transfer Rainbow Vegetarian Pad Thai with Peanuts and Basil to an airtight container and store in the fridge for up to three days. For best texture, keep extra peanuts and basil aside to sprinkle on fresh just before eating, so every bite maintains its crunch and herbal pop.

Freezing

While rice noodles and fresh veggies fare best when enjoyed freshly made, you can freeze leftovers for up to one month if needed. Place in freezer-safe containers, but be aware the veggies may lose some crunch when reheated. It’s handy for meal-prepping and ensures you always have a quick, colorful meal on hand.

Reheating

The easiest way to revive Rainbow Vegetarian Pad Thai with Peanuts and Basil is a quick toss in a skillet over medium heat. Add a splash of water or a bit of extra sauce to loosen things up, and stir until the noodles are hot throughout. A short microwave blast in 30-second bursts also works—just remember to add the garnishes only after warming.

FAQs

Can I make Rainbow Vegetarian Pad Thai with Peanuts and Basil vegan?

Absolutely! Simply omit the eggs or use your favorite plant-based egg substitute. For extra protein, add crispy tofu or tempeh when you toss in the veggies for a satisfying, animal-free version.

What vegetables can I substitute?

Feel free to adapt with what you have on hand: snow peas, snap peas, broccoli, or shredded Brussels sprouts are all delicious additions or swaps. The key is a mix of colors and textures for that signature rainbow effect.

How spicy is the finished dish?

The base recipe is mild, with chili flakes listed as optional. If you love heat, add more chili flakes to the sauce, or offer Sriracha at the table for everyone to customize their own bowl.

Can I use a different type Main Course

Definitely! While flat rice noodles are traditional, soba noodles, whole wheat linguine, or even spiralized sweet potatoes can make fun, tasty alternatives. Just cook them according to package directions and proceed with the recipe.

What’s the best way to make the sauce extra creamy?

If you crave a creamier sauce, whisk in a bit more peanut butter—start with an extra teaspoon or two. You can also blend in a hint of coconut milk to make Rainbow Vegetarian Pad Thai with Peanuts and Basil even richer and silkier.

Final Thoughts

There’s so much joy packed into each bowl of Rainbow Vegetarian Pad Thai with Peanuts and Basil. It celebrates fresh ingredients, gorgeous colors, and bold flavors, all in just 30 minutes. Give this recipe a try—it’s a vibrant, satisfying way to bring more veggies and flavor into your weeknight routine!

Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the vibrant flavors of this Rainbow Vegetarian Pad Thai with Peanuts and Basil. A colorful and nutritious twist on a classic dish, perfect for a quick and satisfying meal.

Ingredients

Scale

Main Ingredients:

8 oz flat rice noodles
1 tablespoon sesame oil
2 cloves garlic (minced)
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1 cup shredded purple cabbage
1 zucchini (spiralized or julienned)
2 eggs (lightly beaten)
1/3 cup chopped roasted peanuts
1/4 cup chopped fresh basil
2 green onions (sliced)
lime wedges for serving

For the Sauce:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon peanut butter
1/2 teaspoon chili flakes (optional)

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Instructions

Cook the rice noodles: Cook the rice noodles according to package instructions. Drain and set aside.
Prepare the sauce: In a small bowl, whisk together all sauce ingredients until smooth.
Saute the vegetables: Heat sesame oil in a large skillet or wok. Add garlic, carrots, bell pepper, cabbage, and zucchini. Stir-fry until tender.
Add eggs and noodles: Push vegetables to the side, pour in beaten eggs. Scramble, then mix with vegetables. Add noodles and sauce, toss to combine.
Finish and serve: Stir in peanuts, basil, and green onions. Garnish with remaining peanuts, basil, green onions, and lime wedges. Serve warm.