Veggie Pad Thai

Once I got the hang of it, this was a very easy weekday meal. Kids always love the noodles and it seems to please most families because you can make it your own! I loved it with vegetables and eggs. Feel free to add in sautéed chicken breast, veggies of your choice and your favorite seasonings. As long as you have the noodles, you probably have most of the veggies in your fridge. Enjoy!

Print Recipe

Veggie Pad Thai

Servings

Ingredients

• 8 oz. box of pad thai noodles I used brown rice pad thai
• Half an onion sliced thin
• 2 carrots sliced into thin rounds
• 1 red pepper sliced thin
• 2 tbsp cilantro chopped
• 1/4 cup basil chopped
• 4 garlic gloves minced
• 2 tbsp. sesame oil or oil of your choice
• 2 eggs beaten
• salt to taste but depending on your choice of seasoning and your soy sauce you may not need any
• Option to garnish with peanuts
• For the sauce
• 2 tbsp coconut aminos or soy sauce
• 2 tbsp. white vinegar
• 1 tbsp shoyu or soy sauce
• 1/4 tsp. ume boshi plum vinegar (if you don't have this you may just have to add a dash of salt or a little more shoyu)
• 2 tbsp. brown sugar
• juice from half a lime

Servings Ingredients 8 oz. box of pad thai noodles I used brown rice pad thai Half an onion sliced thin 2 carrots sliced into thin rounds 1 red pepper sliced thin 2 tbsp cilantro chopped 1/4 cup basil chopped 4 garlic gloves minced 2 tbsp. sesame oil or oil of your choice 2 eggs beaten salt to taste but depending on your choice of seasoning and your soy sauce you may not need any Option to garnish with peanuts For the sauce 2 tbsp coconut aminos or soy sauce 2 tbsp. white vinegar 1 tbsp shoyu or soy sauce 1/4 tsp. ume boshi plum vinegar (if you don't have this you may just have to add a dash of salt or a little more shoyu) 2 tbsp. brown sugar juice from half a lime

Instructions

1. Soak the noodles in cold water.
2. In a large saute or wok pan, pour 1 tbsp sesame oil, garlic and add veggies. Saute for just five minutes until the vegetables are slightly cooked but still crispy. Remove and place in a large bowl.
3. Drain noodles and pat dry.
4. In a small bowl, make your sauce. Mix the coconut aminos, white vinegar, shoyu, ume boshi plum vinegar, brown sugar and lime juice. Or add a few of your favorite asian sauces and seasonings.
5. Pour 1 tbsp oil in pan and add noodles and sauce.
6. Cook for 2 minutes and move everything over to one side.
7. Pour in your two beaten eggs and mix so that they scramble.
8. Add veggies back in. Add basil. Let cook for 5-7 minutes mixing frequently.
9. Garnish with cilantro and/or peanuts and serve.

Recipe Notes

Feel free to use your favorite veggies and add in sliced chicken breast if you prefer. I cook often with the asian ingredients I listed. If you do not have, feel free to substitute soy sauce or your favorite seasoning until you are ready to try these new flavors. They just add different nutrients and flavors to your food.

Use all organic ingredients if possible.

By Tracy Posillico

Share this Recipe