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Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 6 ounces uncooked thick rice noodles
  • 2 tablespoons packed brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons lime juice
  • 2 teaspoons olive oil
  • 3 medium carrots, shredded
  • 1 medium sweet red pepper, cut into thin strips
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 4 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 1/3 cup chopped fresh cilantro
  • Chopped peanuts, optional
  • Lime wedges


  • Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
  • In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
  • Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts
1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein.
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Average Rating:
  • Cheryl
    Oct 14, 2020

    I really enjoyed all the veggies in this. However, I like my pad thai a little more spicy. I also thought the recipe was a bit light on sauce. I can experiment with the sauce, however. This is a great pad thai recipe that doesn't incorporate tofu (I like tofu, but not everyone in my house does). I wonder if I could make this with JustEgg to make it a vegan version?

  • Callie
    Jun 22, 2020

    We really enjoyed this recipe. I did add chicken to ours but it still would have been very good without it. The only thing my husband said is that he would love more peanut flavor so for leftovers I added a peanut sauce I had on hand.

  • SGrov014
    Jun 1, 2020

    REALLY GOOD! I love it vegetarian but I also add shrimp when I feel like having a lean protein.

  • Lynda
    May 13, 2020

    This was delicious! I loved this recipe as it didn't call for fish oil or vegan fish oil. Loved the fresh ingredients and a simple sauce I could make quickly. It took me longer than 30 minutes to make, but the whole family loved it! We added pea pods and chicken. My husband already added it to our meal rotation! Thank you!

  • Samantha
    Apr 10, 2020

    No comment left

  • Billie
    Mar 13, 2019

    Ingredients are good but the sauce is way too sour. I added more brown sugar but would eliminate either the lime juice or vinegar if making again.

  • susan
    Jul 6, 2018

    this is delicious made as is but I would not call it a simple meal as it has a lot of prep work -- once that is done - it went together quickly - I did add pea pods only change - and we added some siracha for heat -- I would make it again and add some shrimp or chicken and then 1 and half times the sauce to make up for that added ingred - its a great recipe -loved it - thanks for sharing your recipe >

  • Needsmusic
    Jun 22, 2018

    Easy to make and quick so that's a bonus. I think my rice noodles were too thin or maybe I overcooked them because it was hard to mix together. Overall this was just 'meh'. I did add broccoli florets as well. My kids ate my snow peas before I could use them for this so I ended up using sugar snap peas. I precooked the peas and the broccoli and just added them at the end with the sauce. Would be better with fresh veggies over the frozen I'm sure. I'll probably make again with a different noodle and fresh veggies just to re-evaluate.In short...not bad but won't make the regular dinner rotation.