Vegetable Pad Thai

Vegetable Pad Thai

Serving Size: Makes 2 servings


  • ½ pound rice noodles
  • 3 tablespoons oil
  • 1 shallot, sliced
  • 2 scallions, sliced (white and green parts divided)
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon Sriracha or garlic chile sauce
  • Garnishes:
  • ¼ cup beansprouts
  • ¼ cup ground peanuts
  • 1 lime, cut into wedges
  • Sugar
  • Siracha or red chili paste
  • Cilantro leaves (optional)


  1. Soak the rice noodles in warm water for 20 minutes. Drain and set aside.
  2. In a large wok or non-stick skillet, heat the oil over a medium-high flame. Add the shallot and white scallions and saute until beginning to brown, about 3 minutes. Add the garlic and cook until golden, about 1 minute. Pour in the egg and quickly scramble. Toss together with the noodles, sugar,fish and oyster sauces until well mixed. Continue to stir fry until the noodles are cooked through and slightly charred, about 3 more minutes.
  3. Top with bean sprouts, ground peanuts, cilantro leaves, and a lime wedge. Serve alongside the garnishes.

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One Response to Vegetable Pad Thai

  1. Pingback: The Balanced Diet: Rice Noodle Salad with Kale, Scallions, and Nuoc Cham Sauce | Feed Me Phoebe

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