Drain the soaked rice noodles and set aside. Mince the garlic and prepare all vegetables by slicing them thinly for quick cooking.
Heat a wok or large skillet over medium-high heat and add the oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, filling the kitchen with a warm aroma.
Add the sliced bell peppers, carrots, and zucchini to the pan. Stir-fry for about 2–3 minutes until the vegetables are bright in color and just tender but still crisp. You should hear a lively sizzle and see the vegetables soften slightly.
Push the vegetables to one side of the pan. Pour in the beaten eggs (if using) and scramble gently until just set, about 30 seconds. Mix the eggs with the vegetables, creating a colorful, fragrant base.
Add the drained rice noodles to the pan. Pour in the soy sauce and sprinkle with a little sugar if desired. Toss everything together vigorously using tongs, ensuring the noodles are coated with the sauce and heated through, about 2 minutes. The noodles should turn glossy and slightly chewy.
Stir in the fresh bean sprouts and cook for an additional 30 seconds just to warm them without losing their crunch. Remove the pan from heat.
Squeeze fresh lime juice over the dish and toss to combine. Transfer the Pad Thai to serving plates and sprinkle generously with toasted chopped peanuts. Garnish with lime wedges and additional herbs if desired.
Enjoy your bright, flavorful Vegetable Pad Thai immediately while it's hot, feeling proud of a quick, honest meal packed with color and crunch.
