Quick & Easy Vegetarian Pad Thai
Rate This Recipe:
Whipping up this Vegetarian Pad Thai tonight, and let me tell you, it's everything! Packed with crunchy bok choy, fresh cilantro, and a zesty squeeze of lime, this dish is the ultimate weeknight dinner vibe. Plus, it's not just delicious—bok choy is loaded with calcium, which helps support bone health, especially important for women over 50. Toss it all together in under 30 minutes, and you've got a flavorful, nutrient-packed meal that's sure to become a favorite. Grab those chopsticks and dig in!
Equipment
- Large Wok (at least 12” in diameter)
- medium bowl
- Whisk
Ingredients
- 3 bunches bok choy thinly sliced
- 3 scallions sliced crosswise, keeping white parts separated
- 1 jalapeno pepper thinly sliced
- 1 red fresno chili thinly sliced
- 4 cups mung bean sprouts
- 4 eggs
- 14 oz rice noodles prepared according to package directions
- 6 tbsp Pad Thai sauce any brand
- ½ cups peanuts crushed
- 4 limes cut into wedges
- 1 bunch fresh cilantro for garnish
- coconut oil for cooking
Instructions
- Cut 1 bunch scallions crosswise to separate dark greens part from light green parts and bulbs. Thinly slice remaining scallions crosswise, keeping ends separate.3 scallions
- Prepare rice noodles according to package directions.14 oz rice noodles
- Crack 4 eggs into a medium bowl and whisk to blend.4 eggs
- Pour 2 tbsp coconut oil in a large wok (at least 12” in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1-2 minutes. Remove from heat and set aside.
- Pour 2 tbsp oil into a large skillet and sauté sliced bok choy for 1-2 minutes.3 bunches bok choy
- Add scallion whites, Pad Thai sauce, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes.6 tbsp Pad Thai sauce
- Toss in scallion greens,2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly,until heated through, about 1 minute more.4 cups mung bean sprouts
- Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Garnish with fresh cilantro, jalapeno and fresno chili. Serve with lime wedges.1 red fresno chili, 4 limes, 1 bunch fresh cilantro, 1 jalapeno pepper
Video
Tried this recipe?Let us know how it was!