Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
If you’re craving a vibrant, flavorful dish that bursts with texture and freshness, you’re going to fall head over heels for this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe. It’s a delightful medley of crisp veggies, chewy rice noodles, and a perfectly tangy, slightly sweet sauce that brings everything together with a punch. Whether you’re a seasoned vegetarian or just looking to add a colorful twist to your weeknight dinners, this recipe is packed with wholesome ingredients that promise to dazzle both your eyes and your palate.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to capture the essence of this dish. Each element plays a vital role, from the crunchy bell peppers adding vibrant color, to the silky rice noodles providing the perfect base, and the fresh basil lending a fragrant herbal note that lifts every bite.
- 8 oz rice noodles: These form the chewy and satisfying foundation of your Pad Thai.
- 2 tablespoons vegetable oil: Perfect for stir-frying, it ensures the veggies cook just right without sticking.
- 1 onion, thinly sliced: Adds subtle sweetness and depth when sautéed.
- 3 garlic cloves, minced: Brings that irresistible aromatic kick.
- 1 red bell pepper, thinly sliced: Vibrant, sweet, and crunchy, a true rainbow essential.
- 1 yellow bell pepper, thinly sliced: Balances the red pepper with a bright, tangy touch.
- 1 medium carrot, julienned: Adds a lovely crunch and a hint of natural sweetness.
- 1 zucchini, julienned or spiralized: Provides moisture and a mild, fresh flavor.
- 1 cup purple cabbage, shredded: Offers a crisp texture and gorgeous color contrast.
- 1 cup bean sprouts: Light and crunchy, perfect for an authentic Pad Thai flair.
- 2 eggs, lightly beaten (optional): For adding protein and extra creaminess if you like.
- 1/4 cup fresh basil, chopped: This fragrant herb is a signature of the dish, lifting the flavors beautifully.
- 1/4 cup roasted peanuts, chopped: Adds that essential crunch and a nutty depth.
- Lime wedges, for serving: The perfect zesty finish that brightens every bite.
- 3 tablespoons soy sauce or tamari: A salty, umami punch, tamari offering a gluten-free option.
- 2 tablespoons tamarind paste: Packs a tangy, slightly sweet power, or substitute lime juice if needed.
- 2 tablespoons brown sugar or coconut sugar: Balances the tangy tamarind with a gentle sweetness.
- 1 tablespoon rice vinegar: Adds an acidic brightness to cut through the richness.
- 1 tablespoon chili garlic sauce or sriracha (optional): For those who want a little heat.
- 1 tablespoon peanut butter (optional): Creates a luscious, creamy texture in the sauce.
How to Make Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Step 1: Cook the Rice Noodles
Start by soaking or boiling your rice noodles according to the package instructions. The goal is to achieve noodles that are tender yet still firm to the bite. Once they’re perfectly cooked, drain them thoroughly and set aside so they’re ready to absorb the vibrant flavors we’ll build next.
Step 2: Prepare the Sauce
In a small bowl, mix together soy sauce, tamarind paste (or lime juice), brown sugar, rice vinegar, chili garlic sauce, and peanut butter if you’re going for that creamy twist. Whisk it well until everything is smooth and melded together into a harmonious balance of sweet, salty, tangy, and spicy—this sauce is the heart of the Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe.
Step 3: Stir-Fry the Vegetables
Heat your vegetable oil in a large skillet or wok over medium-high heat. Toss in sliced onions and minced garlic first, cooking just until fragrant—that little sizzle sets the stage so no ingredient is overlooked. Then add your colorful bell peppers, carrot, zucchini, and shredded cabbage. Stir-fry for a few minutes until veggies are tender yet still have that delicious snap, the kind of texture that makes every mouthful exciting.
Step 4: Cook the Eggs (Optional)
If you’re including eggs, push the veggies to one side and pour in the beaten eggs on the other side. Scramble them gently until just cooked through and then fold them back into the vegetables. This step adds a wonderful protein boost and a lovely silkiness to the dish that’s hard to resist.
Step 5: Combine Noodles and Sauce
Next, add your drained rice noodles to the skillet and pour your prepared sauce over everything. Toss and mix carefully to ensure every noodle and vegetable piece is thoroughly coated in that tasty sauce. Stir in the bean sprouts last to keep their crisp texture, cooking just long enough to warm them through without losing the crunch.
Step 6: Finish with Fresh Basil
Take the skillet off the heat and stir in fresh chopped basil, which infuses the dish with a bright, herby aroma that instantly makes it feel like a meal made with love. The basil complements the peanuts beautifully and brings the whole dish to life.
How to Serve Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
Garnishes
The finishing touch is as important as the cooking itself. Scatter a generous handful of chopped roasted peanuts atop your Pad Thai to introduce a satisfying crunch and extra nutty flavor. Add a few more basil leaves for freshness, and don’t forget to serve with lime wedges to squeeze on at the table—the citrus boost brings everything together perfectly.
Side Dishes
This dish shines on its own but pairs wonderfully with light, refreshing sides like a cucumber salad tossed with rice vinegar or some steamed edamame for a little extra protein. If you want to lean into Asian flavors, a simple miso soup or fresh spring rolls would complement the meal beautifully without overpowering it.
Creative Ways to Present
For a fun twist, serve the Pad Thai in edible bowls made from carved-out bell peppers or lettuce leaves for a low-carb option. You can also plate it in a colorful zigzag pattern alternating noodles and vegetables to show off the rainbow effect, making your meal as much a feast for the eyes as it is for the taste buds.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because the rice noodles soak up sauce and moisture, it’s best to keep the fresh herbs and peanuts separate until you’re ready to serve to maintain their vibrant flavor and crunch.
Freezing
Freezing Pad Thai can be tricky due to the texture changes in noodles and veggies, so it’s best to enjoy this dish fresh. However, if you must freeze it, place portions in freezer-safe containers and use within one month, reheating gently to preserve flavor.
Reheating
When reheating leftovers, warm the Pad Thai gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent dryness. Avoid microwaving if possible, as it can make noodles mushy. Add fresh basil and peanuts just before serving again to revive those beautiful fresh notes.
FAQs
Can I make this Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe vegan?
Absolutely! Simply skip the eggs or replace them with tofu scrambled with a pinch of turmeric for color. Make sure your soy sauce or tamari is vegan-friendly as well to keep it completely plant-based.
What’s the best substitute for tamarind paste?
If tamarind paste isn’t available, fresh lime juice mixed with a bit of brown sugar is a great substitute that’ll give you the same balance of tangy and sweet that makes Pad Thai so irresistible.
Can I add protein to this vegetarian recipe?
Yes, adding scrambled eggs is a great option, or try adding fried tofu cubes or tempeh for a hearty boost. Both options soak up the sauce beautifully and make the dish even more satisfying.
How spicy is this dish?
The heat level depends on your preference. The chili garlic sauce or sriracha gives it a nice kick, but you can always adjust the amount or omit it entirely if you prefer mild flavors.
What’s the best rice noodle to use?
Look for medium-width rice noodles, often labeled as Pad Thai noodles or flat rice noodles in Asian markets. They cook up tender while still holding their texture perfectly in this recipe.
Final Thoughts
This Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe is such a joyful, flavorful dish that turns simple ingredients into a celebration of textures and colors. It’s quick enough for a busy weeknight yet impressive enough to share with guests. Dive in and enjoy the vibrant, fresh flavors that make this plate a true kitchen favorite—once you try it, it’s sure to become one of yours too!
Print
Rainbow Vegetarian Pad Thai with Peanuts and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and colorful Rainbow Vegetarian Pad Thai packed with crunchy vegetables, fresh basil, and roasted peanuts. This quick and easy stir-fry recipe combines rice noodles with a tangy, slightly sweet tamarind-based sauce, making a delicious, satisfying meal perfect for any weeknight.
Ingredients
Noodles
- 8 oz rice noodles
Vegetables
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, julienned or spiralized
- 1 cup purple cabbage, shredded
- 1 cup bean sprouts
Protein (Optional)
- 2 eggs, lightly beaten
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons tamarind paste (or substitute with lime juice for tang)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha (optional, for heat)
- 1 tablespoon peanut butter (optional, for a creamier sauce)
Other
- 2 tablespoons vegetable oil
- 1/4 cup fresh basil, chopped
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
Instructions
- Cook the Rice Noodles: Soak the rice noodles in warm water for 10-15 minutes or according to package instructions until they are soft but not mushy. Drain well and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce or tamari, tamarind paste (or lime juice), brown sugar, rice vinegar, chili garlic sauce (if using), and peanut butter (if using) until smooth. Set aside.
- Stir-Fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Add the Bell Peppers and Other Veggies: Add red and yellow bell peppers, julienned carrot, zucchini, and shredded purple cabbage to the skillet. Stir-fry for 4-5 minutes, ensuring vegetables remain tender-crisp.
- Cook the Eggs (Optional): Push the vegetables to one side of the skillet and pour the beaten eggs on the empty side. Scramble them until fully cooked, then mix them with the vegetables.
- Add the Noodles and Sauce: Add the drained rice noodles to the skillet. Pour the prepared sauce over everything. Toss well to coat the noodles and veggies evenly. Add bean sprouts and cook for an additional 2-3 minutes to combine flavors.
- Finish and Serve: Remove the skillet from heat, then stir in the chopped fresh basil. Serve the Pad Thai hot, garnished with chopped roasted peanuts, extra basil, and lime wedges on the side.
Notes
- For a vegan version, omit the eggs or use a plant-based egg substitute.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adjust the chili garlic sauce or sriracha quantity to control spice level.
- Rice noodles can be substituted with gluten-free noodles if desired.
- Peanut butter adds creaminess but can be skipped for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
