Vegetable Pad Thai is a popular and flavorful Thai noodle dish that is known for its vibrant colors, rich flavors, and satisfying textures. This vegetarian version of the classic Pad Thai recipe features whole wheat fettuccine noodles stir-fried with an array of fresh vegetables, tofu, and a tangy sauce. With its combination of vegetables, protein, and noodles, Vegetable Pad Thai offers a balanced and wholesome meal that is both delicious and nutritious.

Pad Thai is a well-known Thai dish that originated in the 1930s during the period of nationalist sentiment in Thailand. It was introduced as a way to promote a sense of unity and national identity by incorporating traditional Thai flavors and ingredients. Pad Thai quickly gained popularity and became one of Thailand’s most iconic dishes, loved both by locals and people around the world.

PREP: 25 MIN.

COOK: 15 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 1 package (12 ounces) whole wheat fettuccine
• ¼ cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• Dash of Louisiana-style hot sauce
• 1 package (12 ounces) extra-firm tofu, drained and cut into ½-inch cubes
• 3 teaspoons canola oil, divided
• 2 medium carrots, grated
• 2 cups fresh snow peas, halved
• 3 garlic cloves, minced
• 2 eggs, lightly beaten
• 2 cups bean sprouts
• 3 green onions, chopped
• ½ cup minced fresh cilantro
• ¼ cup unsalted peanuts, chopped

INSTRUCTIONS

1. Cook the fettuccine according to the package directions. Meanwhile, in a small bowl, combine the rice vinegar, soy sauce, brown sugar, fish sauce, lime juice, and hot sauce. Stir until smooth and set aside.
2. In a large skillet or wok, stir-fry the tofu in 2 teaspoons of canola oil until golden brown. Remove the tofu from the skillet and keep it warm. Stir-fry the grated carrots and snow peas in the remaining teaspoon of canola oil for 1-2 minutes. Add the minced garlic and cook for an additional minute or until the vegetables are crisp-tender. Push the vegetables to one side of the skillet and pour the lightly beaten eggs into the empty space. Cook and stir the eggs until they are set.
3. Drain the cooked fettuccine and add it to the skillet with the vegetable mixture. Stir in the vinegar mixture and bring it to a boil. Add the tofu, bean sprouts, and chopped green onions. Heat everything through until well combined. Sprinkle the dish with minced cilantro and chopped peanuts before serving.

Enjoy this flavorful and vibrant Vegetable Pad Thai as a satisfying meal that celebrates the bold and aromatic flavors of Thai cuisine.

SERVING SUGGESTIONS:

• Garnish with Fresh Lime and Thai Basil:
  • To enhance the flavors of the dish, squeeze fresh lime juice over the Pad Thai just before serving. This adds a refreshing citrusy tang that complements the savory and sweet flavors of the dish.
  • Additionally, garnish with fresh Thai basil leaves. The aromatic and slightly peppery flavor of Thai basil adds a burst of freshness to the dish and elevates its overall taste.
• Serve with Crushed Peanuts and Sriracha Sauce:
  • Sprinkle the Pad Thai with crushed peanuts just before serving. The peanuts add a delightful crunch and nutty flavor, enhancing the texture and taste of the dish.
  • For those who enjoy some heat and spice, serve the Pad Thai with a side of Sriracha sauce. Each person can drizzle the desired amount of Sriracha sauce over their portion to customize the spiciness level according to their preference.