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Root Vegetable Pad Thai

This cozy twist on classic Pad Thai features seasonal root vegetables like carrots, parsnips, and beets, adding earthy sweetness and hearty texture. The dish is stir-fried quickly in a hot wok, resulting in tender noodles coated in a glossy, flavorful sauce and topped with crunchy peanuts. The final appearance is vibrant, slightly caramelized, and invitingly rustic.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots sliced into thin matchsticks
  • 1 bell pepper bell pepper thinly sliced
  • 2 scallions scallions chopped, for garnish
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 8 oz rice noodles soaked in hot water until tender, then drained
  • 3 tablespoons fish sauce or soy sauce for vegan, use soy sauce with seaweed broth
  • 1 tablespoon tamarind paste
  • 1 teaspoon sugar brown sugar preferred
  • 2 tablespoons oil vegetable or peanut oil for stir-frying
  • 1/4 cup toasted peanuts crushed for garnish
  • 1 lime lime cut into wedges for serving

Equipment

  • Wok or large skillet
  • Sharp knife
  • Cutting board
  • Small bowl
  • Tongs or spatula

Method
 

  1. Gather your wok or large skillet and heat it over medium-high heat until it shimmers with heat.
  2. Add 1 tablespoon of oil and swirl to coat the bottom of the pan. When the oil is hot and fragrant, add the minced garlic and grated ginger, cooking for about 30 seconds until they become fragrant and slightly golden.
  3. Toss in the sliced carrots and bell pepper, stir-frying for about 3 minutes until the vegetables are vibrant, slightly caramelized, and just tender with a bit of crunch remaining.
  4. Push the vegetables to one side of the pan, then add the drained rice noodles to the empty side, and pour in the sauce mixture made from fish sauce (or soy), tamarind paste, and sugar. Toss everything together quickly, cooking for another 2 minutes until the noodles are glossy and coated with the sauce.
  5. Once everything is well combined and heated through, remove the wok from the heat. Taste and adjust with a squeeze of lime or additional soy sauce if needed for balance.
  6. Serve the Pad Thai hot, garnished with chopped scallions, crushed toasted peanuts, and lime wedges on the side for an extra burst of flavor and crunch.

Notes

Feel free to customize with seasonal root vegetables like beets or parsnips. For added protein, toss in cooked shrimp or tofu. Make sure to cook the noodles just until tender to prevent mushiness.