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Vegetable Pad Thai with Basil and Peanuts

Vegetable Pad Thai with Basil and Peanuts
Thin strips of onions, zucchini, peppers, and carrots neatly aligned on a cutting board.

Cut vegetables into 1-inch sticks. Meanwhile: Soak noodles in hot water and drain when ready. Prepare sauce in a little bowl (not shown).

Overhead close-up of Vegetable Pad Thai topped with Thai basil and peanuts.

After stir frying ingredients, plate, and top with crushed peanuts and shredded Thai basil. Enjoy! 

A plate of noodles, crisp fresh vegetables, Thai basil, and peanuts.
Vegetable Pad Thai on a white plate topped with Thai basil and peanuts.

Vegetable Pad Thai with Basil and Peanuts

Yield: 4
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

This vegetarian dish is beautiful to look at with all its different colours, but even better to taste. Adding peanuts and Thai basil to this dish provides crunch and additional freshness to this quick and easy meal.


For the Pad Thai:

  • 4 ounces thin rice noodles
  • 1 zucchini, peeled
  • 1 red pepper or 3 mini bell Peppers, sliced into 1-inch sticks
  • 1/2 yellow onion
  • 2 carrots, peeled
  • 2 tbsp vegetable or canola oil
  • 1 egg, beaten
  • 1/4 cup peanuts, chopped
  • 1/2 cup fresh herbs like green onions, cilantro, and Thai basil, chopped

For the Sauce:

  • 3 tbsp fish sauce
  • 3 tbsp brown sugar
  • 3 tbsp vegetable broth or water
  • 2 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp green chile paste


  1. Place the noodles in hot water to soak and soften. Combine sauce ingredients in a bowl using a fork.
  2. Cut zucchini, pepper, carrots, and onion into 1-inch sticks. Try to keep the cuts relatively similar. You can also use a spiralizer to form noodle-like shapes.
  3. Drain the soften noodles and place it in the wok with oil and stir fry for a minute before adding the sauce. The sauce will thicken and coat the noodles. Note: use tongs.
  4. Move noodles aside and add the egg. Toss all ingredients together. The egg and sauce will stick to everything and it will begin to caramelize.
  5. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs. Serve immediately.


  • This Pad Thai recipe was adapted from Lindsay from a "Pinch of Yum." Find the original recipe here: Rainbow Vegetable Pad Thai.
  • I opted to cut up the vegetables instead of using a spiralizer as I do not own one.
  • I had yellow and red baby bell peppers on hand so I used that instead of one red pepper.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 324

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Saturday 17th of December 2016

Mmmm...I love Pad Thai, and I haven't found a good place around me yet. I like this recipe, though, because I think I can swap in some veggies that I like and it will still taste fabulous.

Marie @ Yay! For Food

Saturday 17th of December 2016

Yes! That's what I like about Pad Thai too. You can change up the veggies and it still would be delicious!

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