Vegetable Pad Thai

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 | 

Vegetable Pad Thai |
 Vegetable Pad Thai |
 Don’t forget to follow me on Instagram and tag #motherthyme with the Mother Thyme recipes you make. I love to see what everyone is cooking! 

Vegetable Pad Thai

  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 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)
  • 8 oz wide rice noodles (Banh Pho, cooked per package instructions)
  • 1/2 cup scallions (sliced)
  • 8 oz  fresh bean sprouts
  • 1/3 cup roasted peanuts (roughly chopped)
  • 1/4 cup fresh cilantro (chopped)
  • Lime wedges for serving


  1. In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.
  2. Heat vegetable oil  in a large skillet over medium heat.
  3. Add minced garlic until fragrant, about 30 seconds and pour in eggs.
  4. Cook and scramble eggs until set.
  5. Reduce heat to low and add in noodles, pour prepared sauce over noodles and toss with noodles and eggs until coated.
  6. Add in scallions and toss again. Remove from heat.
  7. Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.

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Vegetable Pad Thai |

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  1. 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. 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. 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?


  4. I went into this recipe with low expectations, thinking that it would obviously not be as good as pad thai from a restaurant. However, this recipe was delicious! It really hit the spot and the flavors were great. I don’t mind heat, but I would probably half the amount of Sriracha sauce next go round. Thanks for a great recipe, I’ll definitely be making this one again!

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