Vegetarian Pad Thai

Take-out reimagined for the home kitchen. Does it get any better than this? The toppings are highly recommended, for an extra fresh punch and crunch.

My Recipe

Prep Time: 10 mins
Cook Time: 35 mins
Yields: 2 servings


  • 4 oz. Wide Oriental Rice Noodles
  • 2 tbs. oil of choice, divided
  • 1 garlic clove, minced
  • ¼ lb. napa cabbage, 2 cups shredded
  • I small carrot, ½ cup grated
  • 2 eggs
  • ¼ cup Oh! Veggies Thai Peanut Sauce
  • 2 tbs. Oh! Veggies Sesame Sizzle Seasoning
  • Optional toppings: 2 tbs. crushed peanuts and minced basil or cilantro


  1. Mince garlic.
  2. Shred napa cabbage.
  3. Grate carrot.
  4. Place rice noodles in a large bowl and cover with very hot tap water. Let sit for 25 minutes, until softened. Drain and set aside.


Heat 1 tbs. oil over medium heat in a large pan. Add beaten eggs and scramble quickly. Remove to a small bowl and break up into small pieces. Wipe pan clean. Add remaining tbs. of oil to the pan along with garlic, carrots and napa cabbage and stir-fry until bright and tender, about 5 minutes. Add softened noodles and Thai Peanut Sauce and continue to stir-fry for 5-10 minutes, or until noodles have absorbed all of the liquid and become very soft. Stir in scrambled eggs and Sesame Sizzle Seasoning. Taste and adjust seasoning with salt if desired. Serve topped with peanuts and herbs.

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