clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick & Bright Rainbow Veggie Pad Thai

  • Author: Rachel Phipps
  • Prep Time: 15
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Thai


This quick and veggie-packed Pad Thai recipe is delicious plain, with the addition of grilled prawns, leftover roast meats, or crispy tofu. It is also vegan friendly with a few easy swaps!


  • light oil
  • 2 large eggs
  • 4 large spring onions
  • 1 red pepper
  • large handful sugar snap peas
  • 2 large garlic cloves
  • 150g (5 oz, about 2 large handfuls) beansprouts
  • 1 medium carrot
  • 100g (3 1/2 oz) medium or thick rice noodles
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 tsp low sodium soy sauce
  • 1 tsp golden caster sugar
  • 1/2 tsp sriracha 
  • small handful finely chopped toasted peanuts or cashews
  • lime wedges
  • small handful fresh coriander
  • small handful Thai basil leaves (optional)


  1. First, make sure everything is prepared before you start cooking. Beat the egg, and stir in the spring onions, sliced. De-seed and thinly slice the pepper, halve the sugar snap peas and mince the garlic cloves. Peel and cut the carrot into ribbons using a vegetable peeler. Cook the noodles, running them through with cold water to stop them sticking together, and whisk together the fish sauce, tamarind, soy sauce, sugar and sriracha to create a sauce. Chop the nuts and cut the lime wedges.
  2. Heat a splash of oil over a high heat in a large wok, shallow casserole or frying pan. Add the eggs and spring onion and quickly scramble until the egg is just cooked through and broken up into bite sized pieces. Remove from the pan and set aside.
  3. Wipe the pan out with a piece of kitchen paper and add a little more oil. Cook the peppers until just starting to soften. Add the snap peas and do the same. Add the garlic, and cook for another few seconds until fragrant.
  4. Add the beansprouts and carrot ribbons and cook until the beansprouts are just starting to soften. Add the noodles and the sauce, stirring until everything has combined. Stir the egg back in and cook for a further minute until the sauce has thickened and coated the noodles.
  5. Divide the noodles between two warm bowls before topping with a generous amount of fresh coriander, a good sprinkling of chopped nuts, and the Thai basil, if using. Serve immediately with the lime wedges to be squeezed over the noodles just before eating. 


I remember it being very difficult to buy fresh beansprouts when I lived in California; if you can’t find them, canned are fine.