Who says healthy eating has to be boring? This Rainbow Veggie Pad Thai is a feast for the eyes and the taste buds. Bursting with vibrant veggies, rice noodles, and a tangy tamarind-based sauce, it’s a nutrient-packed take on the beloved Thai classic. Perfect for weeknight dinners or a fun way to get more veggies into your meals, this dish will have everyone asking for seconds!
Ingredients
| Ingredient | Imperial | Metric (grams) |
|---|---|---|
| Rice noodles | 8 oz | 225 g |
| Carrots (julienned) | 1 cup | 120 g |
| Red bell pepper (sliced) | 1 cup | 150 g |
| Purple cabbage (shredded) | 1 cup | 100 g |
| Zucchini (spiralized or sliced) | 1 medium | ~200 g |
| Green onions (chopped) | 1/4 cup | 15 g |
| Tamarind paste | 2 tbsp | 30 g |
| Soy sauce (low sodium) | 2 tbsp | 30 ml |
| Brown sugar | 1 tbsp | 15 g |
| Lime juice | 1 tbsp | 15 ml |
| Garlic (minced) | 2 cloves | ~6 g |
| Eggs | 2 large | ~110 g |
| Crushed peanuts (for garnish) | 1/4 cup | 30 g |
| Cilantro (for garnish) | 2 tbsp | ~8 g |
Kitchen Accessories Needed
- Large skillet or wok
- Large pot for boiling noodles
- Cutting board
- Knife
- Whisk
- Tongs
Instructions
- Cook the Noodles: Soak or cook the rice noodles according to package instructions. Drain and set aside.
- Prep the Sauce: In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, lime juice, and a splash of water.
- Sauté the Veggies: Heat a large skillet or wok over medium heat. Add a drizzle of oil and stir-fry the carrots, red bell pepper, purple cabbage, and zucchini for 3-4 minutes until slightly tender but still vibrant.
- Scramble the Eggs: Push the veggies to one side of the pan. Crack the eggs into the skillet and scramble until cooked through. Mix with the veggies.
- Combine Everything: Add the cooked noodles to the skillet, pour the sauce over, and toss everything together until evenly coated and heated through.
- Garnish and Serve: Transfer to plates or bowls and top with crushed peanuts, cilantro, and green onions. Serve with lime wedges for an extra zing.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12 g
- Carbohydrates: 45 g
- Fats: 10 g
- Fiber: 6 g
Servings: 4
Recipe Origin: Inspired by Thailand’s iconic street food, this version focuses on fresh, colorful vegetables for a health-conscious twist.
Frequently Asked Questions
1. Can I make this Pad Thai vegan?
Absolutely! Skip the eggs and use tofu or tempeh for added protein.
2. Can I use a different type of noodle?
Yes! Zucchini noodles or whole wheat spaghetti work well if you’re avoiding rice noodles.
3. Is tamarind paste necessary?
Tamarind paste gives authentic tangy flavor, but you can substitute with lime juice and a little soy sauce if unavailable.
4. Can I add meat or seafood?
Definitely! Chicken, shrimp, or beef can be cooked and added alongside the veggies.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
6. Can I make this recipe spicy?
For a kick, add sliced chili peppers or a spoonful of chili garlic sauce to the stir-fry or sauce.
This Rainbow Veggie Pad Thai is the perfect way to add color and flavor to your dinner table while staying healthy and satisfied. Grab a trusty wok or skillet and start cooking this colorful masterpiece! Need the best wok for stir-frying? Check out our Recommended Wok Here for perfectly cooked noodles every time.
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