Quick & Easy Vegetarian Pad Thai
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.
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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
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.
- 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.