This vegetarian Pad Thai is easily one of our favorite weeknight dinners, SO flavorful and packed with nutrition!

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Rainbow Veggie Pad Thai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Description

This beautiful rainbow Pad Thai is bursting with flavor and an array of nutrients!


Ingredients

Scale

Pad Thai

  • 12 tablespoons avocado oil, divided
  • 1 zucchini, cut into half moons
  • 2 carrots, julienned
  • 2 sweet bell peppers, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup chopped fresh herbs- basil, mint, cilantro and scallions
  • 2 eggs
  • juice of 2 limes
  • 1/2 cup finely crushed peanuts
  • 8 oz rice noodles

Sauce

  • 3 tablespoons vegan fish sauce (or regular fish sauce)
  • 2 tablespoons coconut aminos (or sub soy sauce)
  • 2 tablespoons tamarind concentrate/paste
  • 3 tablespoons water
  • 23 tablespoons brown sugar (or sub alternative sweetener)
  • 12 teaspoon chili garlic sauce (sambal oelek)

 


Instructions

Whisk together the sauce. Set aside.

Cook/soak noodles according to package instructions.

Add a tablespoon of oil to a large skillet or wok over medium high heat. Quickly stir-fry the zucchini, peppers, onion and carrot until crisp tender, about 2 minutes, taking care not to overcook. Add the garlic and cook additional 30 seconds. Remove the veggies from pan.

Drain noodles. Add second tablespoon of oil to the pan and stir-fry the noodles, coating in a bit of the oil. Push them to the side and add the eggs. Let sit for 30 seconds or so and then scramble them up into bits. Remove pan from heat. Add the sauce and veggies tossing to combine. Fold in the fresh herbs, juice of two limes and peanuts.

Serve with additional peanuts, sriracha and squeeze of lime. DELISH.


Notes

This dish is extremely versatile, use whatever veggies you love/have on hand.

I have also made this with brown rice noodles and black rice noodles, both turn out great!

I used coconut aminos and vegan fish sauce because that is what I had, but feel free to sub soy sauce or regular fish sauce.

I do recommend tamarind paste (you can find at your local asian market) but in a pinch, white vinegar will work.