Vegetable Pad Thai

Have I mentioned how much I love Thai food before?

I think when I shared my Chicken Satay with Peanut Dipping Sauce I declared my love for Thai food.  Unfortunately I don’t get to enjoy it as often as I would like.  Mr. Mother Thyme is not a big fan of Thai food (he is totally missing out) and our local Thai restaurant has closed, so getting my fix of Thai food when the craving strikes means whipping it up myself.

One reason many of us opt for ordering take out opposed to making it ourselves is pure convenience.  You can call an order in while on the way home from work or after picking the kids up from baseball practice.  When you get home open the containers, gather around the dinner table and dig in.  

I like no fuss meals; especially this time of year.  And if I can create it easily at home, know exactly the ingredients I am putting in the food and it tastes just like I ordered it then that is my kind of meal.  And let’s face it, cooking at home definitely helps the pocket book as well.  

So create take out night at home but make it yourself.  Make up fun little menus like you are ordering out.  Its fun, easy and you would be surprised how quickly a meal can come together and taking just about the same amount of time as calling in an order and running to pick it up.   

What is your favorite take out dish?

Vegetable Pad Thai

Serves 4

3 tablespoons soy sauce
2 tablespoons light brown sugar
2 tablespoon fresh lime juice
1 tablespoon Sriracha hot chili sauce
1 tablespoon rice vinegar
2 teaspoons vegetable oil
1 garlic clove, minced
2 large eggs, beaten
8oz wide rice noodles(Banh Pho), cooked per package instructions
1/2 cup scallions, sliced
8oz  fresh bean sprouts
1/3 cup roasted peanuts, roughly chopped
1/4 cup fresh cilantro, chopped
Lime wedges for serving 


In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.

Heat vegetable oil  in a large skillet over medium heat.  Add minced garlic until fragrant, about 30 seconds and pour in eggs.  Cook and scramble eggs until set.  Reduce heat to low and add in noodles, pour prepared sauce over noodles and toss with noodles and eggs until coated.  Add in scallions and toss again.  Remove from heat.  

Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.  


  1. says

    I’ve made this dish so many times you would not believe, but have never been happy with the recipes I’ve used.

    Your ingredients list sounds good and the photos are tasty, will try this soon, thanks.

  2. says

    My husband doesn’t like Thai either. Which is such a shame, because I love it. I guess I’ll have to make some of this for myself!!

  3. Carina says

    Hey are we supposed to assume that the noodles are cooked before tossing them in the pan? Do you soak just soak them in hot water or boil them in a pot?


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