Veggie Pad Thai

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Get the taste of your favorite thai dish with a vegetarian twist in this easy veggie pad thai recipe. It’s ready in just 20 minutes and will give you the extra dose of veggies you need for a filling and flavorful dinner recipe.



For the sauce:

For the noodles:

  • 8 oz rice noodles
  • 2 tbsp sesame oil or peanut oil (can use coconut oil or olive oil if you don’t have)
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, minced
  • 4 cups of veggies (broccoli, bell pepper, broccolini, bok choy etc…)
  • 4 large eggs

optional toppings: green onion, crushed peanuts, cilantro, chili flakes etc..


  1. Heat up water in a medium pot and cook rice noodles according to package instructions. Drain and set aside.
  2. Meanwhile mix together all sauce ingredients and set aside.
  3. Add sesame oil (or whatever oil you are using) to a large pan or wok over medium-high heat. Add onions and cook until translucent, 3-5 minutes. Add garlic and choice of veggies and cook for an additional 5 minutes. If veggies are still a bit hard place a top on pan and allow to steam for a few minutes until cooked through.
  4. Push veggies to side of pan and crack eggs directly into the pan. Stir to scramble and cook for 2 minutes or until cooked all the way through.
  5. Combine egg with veggies and add rice noodles.
  6. Top with sauce until fully coated. Cook in sauce for about 3 minutes over low heat or until noodles have absorbed most of the sauce.
  7. Serve immediately or store in an airtight container in the fridge for up to 2-3 days.

*Note: sometimes tamarind comes in a block of paste. If that’s the case use 1 tbsp of paste and mix it into 1/4 cup of hot water.