Vegetable Pad Thai

This is yet another Thai food that I am comfortable with. Might be due the addition of peanut. My family love it too. It is good option for quick yummy noodle in slightly different flavour.


  • 8 ounces dried, wide, and flat rice noodles ( I have used  whole grain noodle)
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 2 teaspoons vegetable oil
  • 1 small Onion finely chopped
  • 1 garlic clove, minced
  • 3/4 Firm Tofu (1 Inch Cubes)
  • Salt per taste
  • 1 Cup bean sprouts
  • 3/4 Chopped Vegetables (Green Capsicum, Red Capsicum, Yellow Capsicum)
  • 1/4 Cup grated carrot
  • 1/4 cup chopped roasted, salted peanuts
  • Green Chilli - 3 (chopped finely) or Chilli Sauce - 2 tablespoon (Adjust to ur spice level)
  • Chilli Flakes - 2 teaspoons (Optional)


Cook noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce, Salt.

In a large nonstick skillet, heat oil over medium-high. Add onion, Green chilli (if using) and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add All the vegetables except grated carrot and bean sprouts and cook for another 3-5 mins. Vegetables must remain crispy. So don't close the lid

Add noodles,fried Tofu and soy-sauce mixture, Chilli Sauce (if  using), Grated Carrot  to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. 

Add in peanuts , Chilli flake (if using) and mix well. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.