Vegetarian Basil Pad Thai

Facebooktwittergoogle_plusredditpinterestlinkedinmail

IMG_002

On Saturday night, I was rummaging through our fridge—looking for something to make for dinner—and I came across leftover basil, carrots, zucchini, and red bell pepper. What better way to spend a Saturday night than crafting a new recipe for the blog? I decided to create my own version of Pad Thai using fresh vegetables and simple ingredients. You will love the unexpected flavors in this dish!

Vegetarian Basil Pad Thai


AuthorSweet Pea LivingDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

INGREDIENTS
 2 oz brown rice noodles (¼ of a package)
 3 tbsp brown sugar
 2 tbsp hoisin sauce
 3 tbsp water
 1 tbsp rice vinegar
 1 tbsp soy sauce
 1 tbsp Sambal Oelek chili paste
 1 egg, beaten
 1 zucchini, spiralized
 1 red bell pepper, sliced thinly
 ½ yellow onion, sliced thinly
 2 large carrots, peeled into ribbons
 ½ cup almonds, slivered
 ¼ cup cilantro, chopped
 ¼ cup basil, chopped

INSTRUCTIONS
1

To cook the brown rice noodles, heat a pot of water with a lid on the stove.

2

In a small bowl, mix brown sugar, hoisin sauce, water, rice vinegar, soy sauce, and chili paste. Set aside.

3

Cook noodles according to the package. Drain and transfer to a non-stick pan.

4

Add sauce ingredients and beaten egg to the pan. Mix well over medium-high heat until sauce is thickened.

5

Add the zucchini noodles, red bell pepper, yellow onion, and carrots for 3-4 minutes over medium-high heat, until slightly softened.

6

Top with almonds, cilantro, and basil. Serve hot and enjoy!

Ingredients

INGREDIENTS
 2 oz brown rice noodles (¼ of a package)
 3 tbsp brown sugar
 2 tbsp hoisin sauce
 3 tbsp water
 1 tbsp rice vinegar
 1 tbsp soy sauce
 1 tbsp Sambal Oelek chili paste
 1 egg, beaten
 1 zucchini, spiralized
 1 red bell pepper, sliced thinly
 ½ yellow onion, sliced thinly
 2 large carrots, peeled into ribbons
 ½ cup almonds, slivered
 ¼ cup cilantro, chopped
 ¼ cup basil, chopped

Directions

INSTRUCTIONS
1

To cook the brown rice noodles, heat a pot of water with a lid on the stove.

2

In a small bowl, mix brown sugar, hoisin sauce, water, rice vinegar, soy sauce, and chili paste. Set aside.

3

Cook noodles according to the package. Drain and transfer to a non-stick pan.

4

Add sauce ingredients and beaten egg to the pan. Mix well over medium-high heat until sauce is thickened.

5

Add the zucchini noodles, red bell pepper, yellow onion, and carrots for 3-4 minutes over medium-high heat, until slightly softened.

6

Top with almonds, cilantro, and basil. Serve hot and enjoy!

Vegetarian Basil Pad Thai

Sweet Pea Living | Vegetarian Basil Pad Thai | Plant-Based Food

4 thoughts

Leave a Comment