Description
A quick and easy vegan Pad Thai recipe that can be made in just 15 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Chopped peanuts and lime wedges for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the mixed vegetables and sauté for 3-4 minutes until tender.
- Add the garlic and green onions, cooking for an additional minute.
- In a small bowl, whisk together the soy sauce, peanut butter, lime juice, and brown sugar.
- Add the cooked noodles to the skillet and pour the sauce over them, tossing to combine.
- Cook for another 2-3 minutes until everything is heated through.
- Serve hot, garnished with chopped peanuts and lime wedges.
Notes
- Feel free to customize the vegetables based on your preference.
- For a spicier version, add red pepper flakes or sriracha.
- This dish can be made gluten-free by using gluten-free soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg