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.
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
- Prepare the rice noodles according to package instructions. Drain and set aside.
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the sliced bell peppers, shredded carrots, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic to the wok and stir-fry for an additional 1-2 minutes.
- 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.
- Add the cooked rice noodles to the wok and gently toss everything together until well combined.
- 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