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)
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.
Notes
- To make this vegan, omit the eggs or use a plant-based substitute.
- Add tofu for extra protein.
- Adjust chili flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg
