Veggie Pad Thai

I have a section in my Cookbook that’s dedicated to really delicious, quick and easy noodles and grain recipes. You will be amazed at how fast and delicious this Veggie Pad Thai turns out!

8 ounces flat rice noodles (labeled pad thai, M, or L)

2 tablespoons fish sauce

2 tablespoons oyster sauce

2 tablespoons packed brown sugar

2 tablespoons tamarind puree

1 tablespoon avocado oil

3 cloves garlic, minced

2 shallots, minced

1 carrot, shredded

1 cup shiitake mushrooms, sliced

1 cup canned baby corn

1 baby bok choy, leaves separated

2 eggs

Bean Sprouts

Roasted peanuts, crushed

Cilantro

Green Onions

  1. In a large bowl, add rice noodles and submerge in hot but not boiling water. Let it sit for 5-10 minutes until it becomes soft and pliable. Once soft, stir so the noodles don’t stick together. The noodles should look opaque but still al dente. Drain, rinse and set aside.

  2. In a small bowl, combine fish sauce, oyster sauce, packed brown sugar, and tamarind puree. Mix well and set aside.

  3. Heat a large wok on high heat, drizzle some avocado oil and let it get hot. Add the garlic and minced garlic and stir fry for 2 minutes until fragrant. Add carrot, shiitake mushrooms, canned baby corn, and cook for another 2-3 minutes until the carrots are tender. Add the eggs and scramble with a cooking spoon. Mix with the vegetables and add baby bok choy, rice noodles, and ½ of the sauce. Continue mixing until the noodles have absorbed the sauce. You can add more sauce to continue cooking the noodles down or leave as is. Let the sauce come to a boil and the noodles should be soft and perfectly cooked.

  4. Transfer the cooked noodles to a plate and garnish with bean sprouts, crushed peanuts, cilantro, and chopped green onions.

    *Take it from me: If you want to make this fully vegetarian, substitute soy sauce for fish sauce, mushroom sauce for oyster sauce, and soft tofu for the eggs.

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Veggie Pad Thai!

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Dzung