Vegetable Pad Thai


Units Scale
  • 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.