Quick and Healthy Vegetarian Recipes Ready in 30 Minutes or Less

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Vegetarian Pad Thai

A quick and wholesome take on a Thai classic, this pad thai is a delightful blend of rice noodles, colorful vegetables, and a tangy tamarind-peanut sauce. Topped with crushed peanuts and fresh lime wedges, it’s an easy way to enjoy restaurant-worthy flavors at home. This recipe is a flavorful, satisfying dinner that brings the vibrant tastes of Thailand to your table, all in less than half an hour! Try adding broccoli, snap peas, or bell peppers for extra veggies.

Ingredients (for 2 servings):

• 4 oz rice noodles
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions
• 1 egg, scrambled (or 1/2 cup cubed tofu for a vegetarian/vegan option)
• 2 tbsp crushed peanuts
• Lime wedges, for serving

Instructions:

1. Cook rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. In a small bowl, whisk together the tamarind paste, soy sauce, peanut butter, and brown sugar until smooth. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add carrots and bean sprouts to the skillet. Stir-fry for 2–3 min. until the vegetables are slightly softened.
5. Push the vegetables to one side of the skillet and add the scrambled egg or tofu, cooking for 2–3 min. until set.
6. Add the cooked rice noodles and tamarind-peanut sauce to the skillet. Toss everything together until evenly coated and heated through, about 2 min.
7. Garnish with chopped green onions, crushed peanuts, and lime wedges.