Jul 19, 2013

Easy Eggless Pad Thai Noodles with Vegetables

Pad literally means Stir fried. Noodles are the easiest thing to dish up on a busy week day or night.
I made this to impress my m-i-l and onlya fter laying it out on the table did I get to know that she doesnt eat noodles. Pasta is ok but Spaghetti is not. Well, I got to try out a new recipe so there. Pad thai is usually served with crushed peanuts as a garnish. But I decided to incorporate the peanut flavour in the sauce itself by using peanut butter. Since this is the vegetarian version no question of using fish oil or eggs. Also replaced the rice noodles which is used in the classic dish with its whole wheat cousin. The whole wheat version does make the dish heavier. Mung bean sprouts are an important element in the dish but I havent used it since I was out of it.

Easy Eggless Pad Thai Noodles with Stir Fried Vegetables

Servings: 4
Prep Time: 10 mins   Cook Time: 30 mins


1/2 box of Whole Wheat Spaghetti Noodles
3 tbsp Peanut Butter
4 tsp Soy Sauce
1 tsp White Vinegar
1 tsp Lemon juice
2-3 tsp Maggi Hot and Sweet Tomato Chilli Sauce
2 tsp or more Red Chilli powder
2 tsp Garlic powder
1 tsp Black pepper powder
6 tsp Oil
1 Medium Onion julliened
1/2 cup Capsicum cut thin
1/2 cup Carrots cut thin
1/2 cup Mung Bean sprouts (I dint have it today)
Any other vegetables of choice
Salt to taste


  1. Boil a pot of water, add some salt and drop in the noodles. Cook them according to the package instructions to al-dente. 
  2. Drain the noodles and keep aside. 
  3. In a bowl, mix the peanut butter, soy sauce, vinegar, tomato sauce, lemon juice, garlic powder, red chilli powder, black pepper powder.
  4. Heat the oil in a skillet, add in onions and saute till transluscent.
  5. Tip in the capsicum, carrots and other veggies and stir fry.
  6. Stir in the sauce mix and saute for a few more minutes. Adjust the salt.
  7. Fork in the cooked noodles and give it a good mix. 
  8. Serve warm.

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