Nut-free Vegetable Pad Thai

This Nut-Free Vegetable Pad Thai recipe is a delicious and allergy-friendly twist on the classic Thai dish. Packed with colorful vegetables and flavorful sauce, it's a perfect option for a quick and healthy dinner.

Nut-free Vegetable Pad Thai

Ingredients

  • 8 oz rice noodles
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 3 cloves garlic, minced
  • 1/2 cup Pad Thai sauce
  • 1/4 cup chopped peanuts (optional for garnish)
  • Lime wedges for serving

Instructions

  1. Prepare the rice noodles according to package instructions. Drain and set aside.
  2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
  3. Add the sliced bell peppers, shredded carrots, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Add the minced garlic to the wok and stir-fry for an additional 1-2 minutes.
  5. Push the vegetables to one side of the wok and pour the Pad Thai sauce on the empty side. Let it heat for a few seconds, then toss the vegetables with the sauce until evenly coated.
  6. Add the cooked rice noodles to the wok and gently toss everything together until well combined.
  7. Divide the vegetable Pad Thai among serving plates. Garnish with chopped peanuts (if using) and serve with lime wedges.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g
Fiber
6g

Supplies

Wok or large skillet Cooking utensils Knife and cutting board

Tools

Pot for boiling noodles Colander

Serving suggestions

Serve the Nut-Free Vegetable Pad Thai with a side of fresh spring rolls and a Thai iced tea for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add a sprinkle of red pepper flakes or a drizzle of Sriracha sauce before serving.

Cost

$12