Easy Kosher Vegetable Pad Thai With Rice Noodles

Vegetable pad thai has all the sweet, sour and savory flavors of the takeout favorite: chewy rice noodles stir-fried with egg, carrots, peppers, snow peas and bean sprouts, finished with peanuts, cilantro and lime.

Getting the Sauce and Noodles Right

The sauce balances brown sugar, soy sauce, tamarind paste and rice vinegar, with sriracha for heat. If you can’t find tamarind, use lime juice and a little extra sugar. Soak the rice noodles only until pliable, not fully soft; they finish cooking in the pan, and oversoaked noodles break apart and turn mushy. Have everything prepped before you start, since the stir-frying goes fast.

Kosher Notes

Traditional pad thai uses fish sauce and often shrimp. This version uses soy sauce instead and skips the shellfish, so it’s pareve. Check that the soy sauce, tamarind paste and rice noodles have a reliable hechsher. Cubed firm tofu or tempeh adds protein.

Serving

Pad thai is best served right away, with extra lime and cilantro. Leftovers keep for 2 days.

This kosher vegetable pad thai delivers all the sweet-tangy flavors you crave with fresh vegetables and perfectly chewy rice noodles, no takeout needed.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Thai

Calories: 385

Ingredients Method Notes

Ingredients

  

Noodles and Sauce

• 8 oz rice noodles pad thai width, about 1/4 inch
• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons tamarind paste or lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or to taste

Vegetables and Aromatics

• 3 tablespoons vegetable oil
• 3 cloves garlic minced
• 2 large eggs beaten
• 1 large carrot julienned
• 1 red bell pepper red bell pepper thinly sliced
• 4 oz snow peas trimmed
• 4 green onions green onions cut into 1-inch pieces
• 2 cups bean sprouts
• 1/4 cup fresh cilantro chopped

Garnish

• 1/3 cup roasted peanuts roughly chopped
• 1 lime lime cut into wedges
• extra cilantro for serving

What I use for this recipe

• WokSee it on Amazon→
• Nonstick skilletSee it on Amazon→

As an Amazon Associate I earn from qualifying purchases.

Method

 

Prep

1. Soak rice noodles in warm water for 15-20 minutes until pliable but still firm. They should bend without breaking but not be fully soft. Drain and set aside.
2. Whisk together brown sugar, soy sauce, tamarind paste, rice vinegar, and sriracha in a small bowl. Set aside.
3. Prepare all vegetables and have them ready near the stove in separate bowls.

Cook

1. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Transfer to a plate and set aside.
2. Add remaining 2 tablespoons oil to the same pan. Add garlic and cook for 30 seconds until fragrant.
3. Add carrots and bell pepper, stir-fry for 2 minutes until starting to soften.
4. Add snow peas and cook another minute until bright green and crisp-tender.
5. Add drained noodles and sauce mixture. Toss everything together for 2-3 minutes until noodles are heated through and coated with sauce.
6. Add scrambled eggs, green onions, bean sprouts, and cilantro. Toss gently for another minute until bean sprouts are slightly wilted but still crunchy.
7. Serve immediately topped with chopped peanuts, extra cilantro, and lime wedges on the side.

Notes

If you can't find tamarind paste, substitute with 2 tablespoons fresh lime juice plus 1 teaspoon of the brown sugar. For extra protein, add cubed firm tofu or tempeh with the vegetables. Leftover pad thai keeps in the fridge for 2 days but is best served fresh. Don't oversoak the noodles or they'll become mushy when stir-fried.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 10g 13%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 186mg 62%

Sodium 890mg 39%

Dietary Fiber 4g 14%

Total Sugars 12g

Protein 12g 24%

*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

65 min American

Easy Baked Sweet Potato Fries (Perfectly Crispy Every Time!)

Transform ordinary sweet potatoes into perfectly crispy fries with this foolproof method....

View Recipe

85 min Italian-American

Classic Kosher Spaghetti and Meatballs with Rich Tomato Sauce

Tender beef meatballs simmered in rich tomato sauce over perfectly cooked spaghetti....

View Recipe

50 min Italian

Kosher Mushroom Cheese Risotto – Creamy Comfort Food

This creamy mushroom and cheese risotto builds layers of earthy flavor with...

View Recipe

120 min Italian-Jewish

Easy Kosher Butternut Squash Ravioli With Crispy Sage

Homemade butternut squash ravioli with crispy sage butter sauce brings restaurant-quality pasta...

View Recipe