Begin by soaking or boiling the rice noodles according to package instructions, typically around 5-7 minutes until tender but still firm. Once cooked, drain and rinse under cold water to stop the cooking process, ensuring they remain separate and chewy. Set the noodles aside while you prepare the rest of your Rainbow Vegetarian Pad Thai.

In a mixing bowl, combine the soy sauce, tamarind paste or lime juice, brown sugar, rice vinegar, chili garlic sauce, and peanut butter. Whisk the mixture vigorously for about 1-2 minutes until it achieves a smooth and glossy texture.

Heat a generous tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the finely minced garlic and sliced onions, sautéing for 2-3 minutes until they become fragrant and translucent.

Next, add the vibrant bell peppers, julienned carrots, zucchini, and shredded cabbage to the skillet. Stir-fry these colorful vegetables for about 4-5 minutes until they are just tender and still maintain a crisp texture.

If you’re incorporating eggs for added protein, create a space in the skillet by pushing the vegetables to one side. Pour the beaten eggs into the open area and scramble them for 2-3 minutes until fully cooked.

Add the drained rice noodles to the skillet along with the prepared sauce. Toss everything together gently for about 2-3 minutes until the noodles are evenly coated in the sauce and heated through.

Just before removing the skillet from the heat, fold in the fresh bean sprouts, tossing them in for about 1 minute.

Finally, remove the skillet from the stove and stir in a generous handful of chopped fresh basil.