Vegetarian Pad Thai


Pad Thai

Quick & Easy Vegetarian Pad Thai

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Craving the mouthwatering flavors of Pad Thai but looking for a more nutritious option? Look no further. In this video, Christine is taking this classic Thai favorite and giving it a healthy twist that doesn't skimp on taste or satisfaction.
Course Main Course
Cuisine Asian


  • 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


  • Cut 1 bunch scallions crosswise to separate dark greens part from light green parts and bulbs. Thinly slice remaining scallions crosswise, keeping ends separate.
  • Prepare rice noodles according to package directions.
  • Crack 4 eggs into a medium bowl and whisk to blend.
  • Pour 2 tbsp. 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.
  • 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.
  • Toss in scallion greens, 2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
  • Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Garnish with fresh cilantro. Serve with lime wedges.


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