Veggie-Packed Pad Thai

5 from 1 vote

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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Main Course

Cuisine: American, Asian

Ingredients Method Notes

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

Method

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

Protein Add-Ons:

tofu or shrimp, saute before veggies and then set aside
leftover Rotisserie chicken, shredded

Recipe adapted from https://eat-drink-love.com/easy-pad-thai/