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Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with a simple 5 ingredient Pad Thai sauce, adaptable to almost any veggies you have available! So simple and delicious!
Course Noodles
Cuisine Thai
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 333kcal
Author Jessica


For the Pad Thai

  • 4 oz brown-rice noodles
  • ½ cup fresh herbs like cilantro, green-onions and basil, chopped
  • half a yellow-onion
  • 1 red-pepper
  • 2 carrots
  • 1 zucchini
  • 1 egg, beaten
  • ½ cup peanuts, chopped
  • 2 tbsp oil

For the Sauce

  • 3 tbsp brown-sugar
  • 3 tbsp chicken or vegetable broth
  • 3 tbsp fish-sauce or vegan fish sauce substitute
  • 1 tsp chili-paste (sambal oelek)
  • 1 tbsp soy-sauce
  • 2 tbsp white-vinegar


  • Set the uncooked noodles in a bowl of cold-water to soak.
  • Spiralize that the zucchini, red-pepper and onion to noodle-like shapes. Cut the carrots into tiny pieces (or even spiralize them, also, if they are large enough).
  • Shake up the sauce-ingredients in a jar.
  • Heat a tbsp of oil over moderate high heat. Add the veggies stir fry using tongs for 2-3minutes or till tender-crisp (in case they're not spiralized, then they may need longer). Take care to not overcook them they'll get soggy & heavy. Transfer to a dish & put aside.
  • Add another tbsp of oil into the pan. Drain the noodles, then add the noodles into the skillet and stir fry for a moment, with tongs to throw. Add the sauce & stir fry for 2 minutes till the sauce is beginning to thicken and adhere into the noodles. Push the noodles apart to create a small space for the egg pour the beaten egg to the pan and allow it to sit for a minutes. Toss everything around together with the tongs. The egg mixture will follow the noodles and that which will begin getting tacky.
  • Add in the vegetables, toss together & remove from heat. Stir in the vegetables and peanuts and serve immediately.