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Vegan Rainbow Pad Thai (Egg-free)

Hodo Team Member

Yields: 2 Servings

Recipe, Photo, & Styling by VegNews

“Hmmm, pad Thai. A beloved culinary export, this stir-fried noodle dish is a common street food in Thailand and typically made with rice noodles, vegetables, bean sprouts, and scrambled egg. Well, we’d like to introduce you to the perfect vegan pad Thai created by the food geniuses in the VegNews Test Kitchen. It’s got all the flavor, freshness, and sauciness of the classic Thai dish, but we used the new Vegan All-Day Egg Scramble from Hodo to make it taste just like the original (plus, the vegan egg adds a dose of plant protein). Make it for lunch, for dinner, for a crowd, or whenever you’re craving something comforting, nourishing, and deeply flavorful. We can’t get enough”. – VegNews

Ingredients

  • 1/2 (8oz) Hodo All-Day Egg Scramble Locate Product

  • 1 (8 oz) package flat rice noodles 

  • 3 tbsp vegan fish sauce 

  • 2 tbsp soy sauce 

  • 2 tbsp brown sugar 

  • 1 tbsp water 

  • 1 tbsp fresh lime juice 

  • 1 tbsp rice wine vinegar

  • 1 red bell pepper, julienned 

  • 1 yellow bell pepper, julienned

  • 2 large carrots, peeled and julienned 

  • 1 zucchini, julienned 

  • 4 tbsp sesame oil, divided 

  • 2 garlic cloves, minced

  • 1/2 tsp freshly minced ginger 

  • 1/4 cup chopped toasted peanuts 

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped green onion

Instructions

  1. Prepare rice noodles according to package instructions, and set aside. In a small bowl, combine fish sauce, soy sauce, brown sugar, water, lime juice, and vinegar. Set aside.

  2. In a small bowl, combine bell peppers, carrots, and zucchini. Set aside.

  3. In a large pan over medium-high heat, warm 2 tablespoons oil. Add garlic and ginger, and sauté 1 minute. Add vegetable mixture, and sauté 6 minutes or until tender. Remove vegetables from pan, placing in a bowl.

  4. Into same pan over medium-high heat, warm remaining 2 tablespoons oil. Add Vegan All-Day Egg Scramble and cook 5 minutes, stirring occasionally, until slightly golden brown. Remove from pan, placing in a bowl.

  5. Into same pan over medium-high heat, add noodles and sauce. Cook 3 minutes until noodles absorb some of the sauce. Add vegetables and cook 3 more minutes, or until all of sauce is absorbed. Gently mix in Vegan All-Day Egg Scramble, and remove from heat.

  6. Place pad Thai in two bowls and top with peanuts, cilantro, and green onion.