Veggie-Packed Pad Thai
Have your favorite pad thai and your veggies too! This version of the take-out classic shines with colorful, antioxidant-rich veggies. Try it with one or all of the veggies or make it with the veggies you have on hand.
Ingredients
- 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
Instructions
- 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.
Notes
Topping Suggestions:
- peanuts or cashews
- cilantro
- scallions
- lime wedges
- sriracha
- tofu or shrimp, saute before veggies and then set aside
- leftover Rotisserie chicken, shreddedÂ