Vegetable Pad Thai


  • 1 pkg. (12 oz.) whole wheat fettuccine
  • ¼ cup rice vinegar
  • 3 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce or additional reduced-sodium soy sauce (we used fish sauce)
  • 1 Tbsp. lime juice
  • Dash Louisiana-style hot sauce (we used Tabasco)
  • 1 pkg. (12 oz.) extra-firm tofu, drained and cut into ½-in. cubes
  • 3 tsp. canola oil, divided
  • 2 medium carrots, grated
  • 2 cups fresh snow peas, halved (we accidentally measured out 2 cups of halved snow peas)
  • 3 garlic cloves, minced
  • 2 eggs, beaten
  • 2 cups bean sprouts (we used an 8 oz. package of bean sprouts)
  • 3 green onions, chopped
  • ½ cup minced fresh cilantro
  • ¼ cup unsalted peanuts, chopped (we used roasted peanuts)


  1. Cook the fettuccine based on the directions you find on the box they’re in. Drain the pasta and keep it in a sealed container until it’s needed. While the pasta’s cooking, take a small mixing bowl out and stir together in it the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth. Leave the vinegar mixture off to the side for now.
  2. Pour two teaspoons of the oil into a large skillet or wok (we used a large skillet). Once the oil’s hot, add in the tofu, stirring it around occasionally until it turns golden brown. Take the tofu out of the skillet and leave it off to the side, keeping it warm (we lined our plate with a few paper towels to absorb any potential grease from the tofu). Pour the remaining oil into the skillet and once it’s hot, add in the carrots and snow peas, stirring constantly for 1-2 minutes. Toss in the garlic, stirring constantly  for another minute or until the vegetables have a crisp-tender texture. Pour in the eggs, stirring until they’re fully cooked. Add in the pasta followed by the vinegar mixture (the directions didn’t say to but we tossed everything together). Wait for the sauce to come to a boil. Once boiling, add in the tofu, bean sprouts and green onions, tossing to combine. Once everything’s heated through, take it off the heat and sprinkle with the cilantro and chopped peanuts.
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While this may not be an authentic pad Thai, it is delicious ! There’s a variety of textures from the different vegetables and a little bit of crunch from the peanuts as well. The flavor of the fish sauce and lime juice also comes through.

Recipe source unknown.

We weren’t paid in any form to promote Tabasco.

Take care everybody !

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