Recipes Vegetable Pad Thai

Vegetable Pad Thai: A Culinary Journey to Thailand

Pad Thai, a beloved Thai street food, has captured the hearts of food enthusiasts worldwide. Its tantalizing flavors, vibrant colors, and unique textures make it an irresistible culinary experience. While traditional Pad Thai often includes shrimp or chicken, this article presents a delectable vegetarian version that celebrates the vibrant flavors of fresh vegetables.


For the Pad Thai Sauce:

  • 1/4 cup tamarind paste
  • 1/4 cup fish sauce (or soy sauce for a vegan option)
  • 1/4 cup palm sugar (or brown sugar)
  • 1/4 cup rice vinegar
  • 1 tablespoon Sriracha sauce (or more, to taste)

For the Pad Thai Noodles:

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 1 cup chopped carrots
  • 1 cup chopped bell peppers (any color)
  • 1 cup chopped broccoli florets
  • 1 cup chopped green beans
  • 1/2 cup chopped scallions
  • 1/4 cup chopped peanuts
  • 1/4 cup bean sprouts
  • 1 lime, cut into wedges


Prepare the Pad Thai Sauce:

  1. In a small bowl, whisk together the tamarind paste, fish sauce (or soy sauce), palm sugar (or brown sugar), rice vinegar, and Sriracha sauce. Set aside.

Cook the Noodles:

  1. Soak the rice noodles in warm water for 10-15 minutes, or until softened. Drain and set aside.

Sauté the Vegetables:

  1. Heat the vegetable oil in a large skillet or wok over medium heat.
  2. Add the carrots, bell peppers, broccoli, and green beans. Sauté for 5-7 minutes, or until tender-crisp.

Add the Noodles and Sauce:

  1. Add the drained rice noodles to the skillet. Toss well to combine with the vegetables.
  2. Pour the prepared Pad Thai sauce over the noodles and vegetables. Stir-fry for 2-3 minutes, or until the noodles are coated and heated through.

Add the Finishing Touches:

  1. Stir in the scallions, peanuts, and bean sprouts.
  2. Taste and adjust seasonings as needed.
  3. Garnish with lime wedges and serve immediately.


  • For a spicier Pad Thai, add more Sriracha sauce to taste.
  • If you don’t have tamarind paste, you can substitute lemon juice or white vinegar.
  • Feel free to add other vegetables to your Pad Thai, such as snap peas, zucchini, or mushrooms.
  • Serve Pad Thai with additional toppings such as chopped cilantro, crushed peanuts, or a squeeze of lime juice.

Nutritional Value:

Vegetable Pad Thai is a nutritious and satisfying meal. One serving provides approximately:

  • Calories: 350
  • Carbohydrates: 50g
  • Protein: 15g
  • Fat: 10g
  • Fiber: 5g

Historical and Cultural Significance:

Pad Thai is a relatively modern dish, believed to have originated in the mid-20th century. It is said that Prime Minister Plaek Phibunsongkhram, who ruled Thailand from 1938 to 1944 and 1948 to 1957, encouraged the creation of a national dish that would promote Thai cuisine and reduce rice consumption. Pad Thai, with its unique blend of flavors and ease of preparation, quickly became a popular street food and a beloved dish throughout the country.


Vegetable Pad Thai is a versatile dish that can be customized to suit your taste preferences. Here are a few popular variations:

  • Shrimp Pad Thai: Add cooked shrimp to the dish for a seafood twist.
  • Chicken Pad Thai: Substitute chicken for the vegetables for a protein-packed meal.
  • Tofu Pad Thai: Replace the vegetables with tofu for a vegetarian protein option.
  • Glass Noodle Pad Thai: Use glass noodles instead of rice noodles for a different texture.
  • Spicy Pad Thai: Add extra Sriracha sauce or chili peppers for a fiery kick.


Vegetable Pad Thai is a culinary delight that captures the vibrant flavors and textures of Thai cuisine. Its ease of preparation and versatility make it a perfect meal for any occasion. Whether you enjoy it as a street food delicacy or recreate it in your own kitchen, this dish is sure to tantalize your taste buds and transport you to the bustling streets of Thailand. So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you craving for more.


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