When it comes to Pad Thai, there is really no reason for you to order out anymore. This is such an easy dish that you can make from home. In this post, I provide you with my simple recipe that captures a lot of the traditional flavors of Vegetable Pad Thai, and you can make it in under 15 minutes.
I love quickly throwing this Easy Vegetable Pad Thai together when I’m doing meal prep for the week. It’s something that you can enjoy hot or cold, so it’s extremely versatile. I also love that it’s one of those dishes that gets better with time. The longer it sits, the more flavorful it becomes.
When it comes to this recipe, it’s really focused on the sauce. You most likely have most of the ingredients already in your kitchen, with an exception to the fish sauce. (Get the fish sauce and just keep it for all of your other asian inspired dishes).
Now for the filling, you can use what you have in the fridge, or use the veggies that I have provided for you in the recipe below. In all honestly, this dish can taste good with so many different ingredients. Some other items I like to use when they’re sitting in the fridge are:
Making Easy Vegetable Pad Thai
Like I said before, this is such an easy dish to make. Just remember that when you’re cooking it, you need to move fast to make sure you don’t burn anything. When I make Vegetable Pad Thai, I like to use my wok. However, if you don’t have a wok, then a large skillet will do the job.
Essentially, all you’re doing is cooking your vegetables and tossing it with the noodles and sauce.
Pad Thai Flat Noodles
- You will most likely find these noodles in the Asian section of your grocery store. They are fairly inexpensive, so I’d rack up on a bunch of packs for the future if I were you.
- They come dry, and all you have to do is soak them in warm water for about 15 minutes or so to make them soft.
- When you’re ready to add them to your wok or skillet, just do a quick drain and you are good to go.
I love making this dish in advance for the week, because it lowers the amount of time that I have to dedicate towards meal prepping. I also love how it hits the spot during the middle of the day. I just separate portions for me and everyone in my family. When it’s time to eat, I heat up our portions, throw some Eat JUST Folded in the toaster before chopping them up and adding that to the top of everyone’s servings so we can get in some protein.Print
Pad Thai Sauce
Fish Sauce 1/2c
Brown Sugar 1/2c
Low Sodium Soy Sauce or Liquid Aminos 2tbs
Ketchup 4 tbs
Lime Juice 4tbs
Rice Wine Vinegar 2tbs
Paprika (optional for color) 1/2 tbs
In a medium bowl, mix all ingredients.
Use as desired.
JUST Egg Folded
Pad Thai Sauce
1tbs Sesame Oil
1tbs chopped garlic
Pad Thai Flat noodles 6 cups (1 pack)
1c Shredded Purple Cabbage
1c Bean Sprouts
1c Shredded Carrots
1 Red Pepper Sliced
Add sesame oil to a wok or skillet
Heat to medium heat
Once hot, add garlic to the wok/skillet
Toss in all veggies and stir fry until slightly tender
Remove from skillet
Turn heat down to medium low
Add soft pad thai flat noodles to wok/skillet
Pour sauce over noodles and mix until sauce is evenly distributed
Let cook for 3-5 so that sauce marinates into the noodles
Toss in cooked veggies
When ready to serve follow heating instructions for Eat Just Folded
Once your Eat Just Folded is heated, chop up and serve on top of your pad thai
Garnish with cilantro, chopped peanuts, and a squeeze of lime
Serve hot or cool