I remember trying this at my aunts house years ago and I fell in love with it. Since then I’ve been making it at home. It’s such an easy dish and it comes together quickly which makes it a great weeknight meal. This is a vegetarian pad thai but you can easily add some chicken, shrimp or beef if you want that extra protein.
It’s packed with vegetables like peppers, zucchini & carrot to name a few but you can get creative and add anything you like to this. I like to start off with cutting all the veggies first. It’s the most time consuming part of this meal. Once all the veggies are done, I move on to the noodles. They usually cook in less than 10 minutes. While the noodles are soaking in boiling water, I mix the sauce ingredients. Once everything is ready to go, it cooks fairly quick!
1 package rice noodles (198g)
½ red onion. sliced
1 carrot, julienned
1 zucchini, julienned
1 red pepper, sliced
2 cups cabbage, sliced
2 garlic cloves, chopped
2 cups bean sprouts
2 tbsp vegetable oil
Chopped peanuts for garnish
For the sauce:
3 tbsp water
2 tbsp peanut butter
1 tbsp soy sauce
3 tbsp hoisin sauce
1 tbsp siracha
Cook rice noodles according to the package. Rinse with cold water to remove starch.
Slice all the vegetables and set aside.
In a skillet or wok, heat oil then add veggies and cook for 10 min. They should still be a little firm.
Add garlic, noodles and sauce. Stir to combine and cook for 3-4 minutes.
Stir in bean sprouts and cook for 2 minutes.
Serve immediately and garnish with chopped peanuts.
I suggest trying the sauce once you mix it. If you like it more sweet, you can add a little more hoisin. If you like it with a little more spice, add some more siracha.