Recipes Dinner Pasta and Noodle Dishes Noodles Vegetable Pad Thai with Peas, Carrots and Mushrooms Be the first to rate & review! It's easy to vary this vegetable pad Thai: Swap in snow peas or sugar snaps for the sweet peas; add some julienned bell pepper in place of the carrots. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Save Rate PRINT Share Close Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1/2 pound dried pad Thai rice noodles (banh pho) 2 tablespoons Asian fish sauce 2 tablespoons oyster sauce 2 tablespoons sugar 1 tablespoon Sriracha or chile-garlic sauce 2 tablespoons vegetable oil 2 small shallots, thinly sliced 4 ounces mushrooms, such as shiitake and cremini, stems removed and halved 2 garlic cloves, thinly sliced 2 cups julienned carrots (from about 3/4 pound carrots) 4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish 1/3 cup frozen sweet peas 2 large eggs, beaten 1 cup bean sprouts 1/4 cup ground roasted peanuts 1 lime, cut into 8 wedges, for serving Directions Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, sugar and Sriracha. In a large nonstick wok or skillet, heat the oil until shimmering. Add the shallots, and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and carrots and stir-fry until soft, 2 minutes. Add the noodles, the 4 scallions and the peas and stir-fry until heated through, about 2 minutes. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts, peanuts and thinly sliced scallions and serve with the lime wedges. Originally appeared: October 2013 Rate It Print