Vegetarian Pad Thai

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Loaded with sautéed veggies and tender noodles in a savory sauce, this vegetarian pad thai is so packed with flavor, you won't even miss the meat!

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 306kcal

10 oz pad Thai rice noodles
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
8 oz mushrooms, thinly sliced
1 cup broccoli florets
1 medium sweet pepper, thinly sliced into 1-inch long pieces
1 bunch green onions, white parts finely minced and green parts cut into 1-inch pieces
2 medium cloves garlic, minced
2 cups bean sprouts
Salt and pepper to taste
1/4 cup chopped roasted peanuts
1/4 cup minced fresh cilantro
Lime wedges for topping

Cook rice noodles according to package instructions and set aside in a bowl.
Heat 1 tablespoon vegetable oil in a wok or a large skillet over medium heat and swirl to evenly coat pan. Add beaten eggs to pan and cook until scrambled, breaking up eggs until cooked through. Transfer to a bowl and set aside.
Heat remaining 1 tablespoon vegetable oil in same pan over medium-high heat. Add mushrooms, broccoli, sweet pepper, and white parts of green onion and sauté over medium-high heat 3-5 minutes until vegetables are crisp-tender. Add green parts of green onion and garlic and cook 1 additional minute until fragrant.
Add bean sprouts, cooked noodles, and sauce to pan and cook an additional few minutes until noodles and vegetables are evenly coated in sauce. Season pad Thai with salt and pepper to taste.
Garnish pad Thai with peanuts and cilantro on top. Squeeze a few lime wedges over top and serve warm. Enjoy!

Storing Instructions

Store pad thai in refrigerator up to 6 days.