——creativity never goes out of style——

Vegetarian Pad Thai

1 Comment


Happy Tuesday everyone! I would have posted this recipe last night but the thunderstorm knocked out our power. I don’t know what it is about a power outage that excites me but it gets me every time. Maybe it’s a combination of having to temporarily resort back to a Amish lifestyle or the fact that storms are a rare occurrence where we live (when they do happen, they usually last all of 10 minutes.) My hubby and I were organizing our filing cabinet and all of a sudden we found ourselves in the dark…… not what you’re thinking.
I have a serious case of the pregnancy stupids because the first thing I said to him was “FUN!….lets make popcorn and watch a movie!”. ¬†Considering that both those activities involve some type of electricity my hubby just smiled and laughed. So instead we went out on the deck and watched the lightning for a bit. But none-the-less here is my post. I thought I’d mix it up with a recipe since I’ve been focusing mostly on my nursery diy projects lately.

(For those of you that aren’t diy’ers or follow this blog for subjects other than my nursery… I promise that my nursery craze will be done soon)

Anyways this recipe is one of my favorite recipes from the Crazy Plates cookbook. When I’m craving Thai food but not necessarily a heavy dish I find myself whipping up this classic. It’s full of fresh veggies and a great healthy dinner. Too bad the storm didn’t knock the power out before dinner, because then I’d be ordering Thai take-out instead of having to cook it myself. But hey…. with a recipe this easy I can’t complain. This recipe is made as a vegetarian dish, but when I want some extra protein I simply add tofu, shrimp or scrambled eggs.


  • 8 oz rice noodles, uncooked (half a large package)
  • 1/4 cup ketchup
  • 2 Tbsp reduced sodium soy sauce
  • 2 Tbsp lime juice
  • 2 Tbsp brown sugar
  • 1 Tbsp seasoned rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp coconut oil
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 1 cup bean sprouts
  • 1/2 cup carrot, grated
  • 1/4 cup green onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 chopped peanuts (garnish)


1. Cook noodles in boiling water for 3 minutes or until tender. Drain. Rinse with cold water and drain again. Set aside

2. To make the sauce combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl, Set aside.

3. Heat oil in a large non stick pan over medium heat. Add onions and garlic and cook until tender, about 3 minutes. Add sauce and bring to a boil. Add cooked noodles and remaining ingredients. Mix well and cook until noodles are heated through. Garnish with peanuts.

Did you hear what happened t the peanut when he walked through the park? He was a salted.

Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

One thought on “Vegetarian Pad Thai

  1. Nice article! I have linked your recipe to my page on Krabi! :)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s