This veggie-packed pad thai offers a delicious, homemade twist on the take-out classic. Simple ingredients and lots of veggies equal a winning dinner!
I love pad thai and was surprised to discover how easy it is to make at home. Sure, it might not taste exactly the same as your favorite take out pad thai, but it’s pretty darn tasty!
Making your own pad thai also offers a chance to add more veggies to the dish. (Something that I love to do, just check out a couple of my other veggie-infused family dinner ideas: Veggie-Loaded Turkey Bolognese and Family-Favorite Beef and Kale Tacos).
I first started making Pad Thai in 2013 when I came across this simple recipe on Eat, Drink, Love. It has since evolved to the veggie-packed version here.
Family Favorite Veggies
For this recipe, I usually add broccoli, carrots, and spinach, but I have also made it with petite green peas that I keep on hand in the freezer and farm fresh slivered zucchini. Start with your family’s favorite veggies and then mix it up depending on what you have on hand or what’s in season.
I always use low sodium soy sauce, usually Tamari. This still provides a lot of sodium and there is really no need for more.
My 12-year old LOVES this dish. (He also loves that it’s vegetarian as he has learned at school that it’s good for the environment to eat more vegetarian meals.) My 10-year old is still learning to like it. When I first made it I served the noodles separately from the sauce and veggies. But after making it I a few times I started mixing them together for everyone. He has warmed up to the idea of the sauce and veggies–it’s just not his favorite (yet!).
Bottom line: As always, be patient when exposing kids to new foods. Remember it can take 5, 12, or even 30 times before they like it. As long as there is something on the table that everyone likes–whether plain noodles, bread, or broccoli, all is good.
Veggie-Packed Pad Thai
- 8 ounces wide or Pad Thai brown rice noodles
- 2 tablespoons honey or brown sugar
- 2 tablespoons fresh lime juice
- 3 tablespoons reduced sodium Tamari sauce (regular soy sauce ok if not gluten-free)
- 1 tablespoon avocado oil (or canola or grapeseed oil)
- 2 cups broccoli florets
- 2 medium carrots, slivered using a vegetable peeler
- 2 cups baby spinach, packed
- 1/2 cup sliced scallions (plus a bit more for garnish)
- 2 garlic cloves, minced
- 2 large eggs, whisked
- Prepare rice noodles according to package directions. Rinse and set aside.
- In a small bowl, whisk together honey, lime juice, and Tamari.
- In a large nonstick pan or wok, heat oil over medium-high heat. Add broccoli, carrots, green onion, and spinach. Saute for about 3 minutes or so. Reduce the heat to medium, and add the garlic. Saute for another 1-2 minutes. Transfer to a large plate.
- Add the eggs to the pan and scramble. Transfer the eggs to the veggie plate.
- Place the noodles in the pan. Pour sauce on top and toss to coat. Add the veggies and eggs and stir until all combined.
- Bring the hot pan to the table and let everyone serve themselves and then add additional toppings: green onions, peanuts, cilantro, lime wedges, and sriracha as desired.
- peanuts or cashews
- lime wedges
- tofu or shrimp, saute before veggies and then set aside
- leftover Rotisserie chicken, shredded