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Easy Kosher Vegetable Pad Thai With Rice Noodles - Asian Fusion recipe
I first tried pad thai at a little Thai restaurant in college, and I was hooked on those sweet, tangy, chewy noodles with their perfect balance of flavors. Years later, when I started keeping kosher, I missed those takeout nights until I figured out how to make my own version at home. The beauty of vegetable pad thai is that it's naturally kosher-friendly once you swap out the fish sauce for soy sauce and skip any shellfish. You get all the classic flavors with crispy vegetables, chewy rice noodles, and that signature sweet-sour sauce that makes pad thai so addictive. I use tamarind paste for authentic sourness, but lime juice works well too if you can't find it. The key to great pad thai at home is having everything prepped before you start cooking. This isn't a dish where you can chop as you go. Rice noodles go from perfect to mushy in seconds, so you need to move fast once that pan heats up. I like to soak my noodles until they're just pliable, not fully cooked, because they'll finish in the wok with all those delicious flavors. This makes a perfect weeknight dinner when you're craving something different but don't want to spend hours cooking. I serve it with extra lime wedges and crushed peanuts on the side because everyone likes to customize their bowl. It's also great for entertaining since you can prep everything ahead and just stir-fry when guests arrive.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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

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.