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Recipes
Vegetable "Pad Thai"
Recipe

18 INGREDIENTS • 6 STEPS • 25MINS

Vegetable "Pad Thai"

4.5
12 ratings
Community Pick
Community Pick
This simple version of vegetable Pad Thai has got me hooked. With only a few ingredients, a tool (julienne peeler), and 20 minutes (or less) you can have a giant bowl of this yumminess. Garnish this with crushed peanuts, cilantro, and sesame seeds and forever forget carry-out.
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Vegetable "Pad Thai"
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This simple version of vegetable Pad Thai has got me hooked. With only a few ingredients, a tool (julienne peeler), and 20 minutes (or less) you can have a giant bowl of this yumminess. Garnish this with crushed peanuts, cilantro, and sesame seeds and forever forget carry-out.
25MINS
Total Time
$0.96
Cost Per Serving
Ingredients
Servings
4
us / metric
Zucchini
4
Large Zucchini
Bean Sprouts
1 2/3 cups
Edamame
1/2 cup
Edamame
Garlic
3 cloves
Garlic, minced
Fresh Ginger
2 in
Fresh Ginger, minced
Salt
to taste
Olive Oil
2 Tbsp
Creamy Natural Peanut Butter
2 Tbsp
Creamy Natural Peanut Butter
Water
3 Tbsp
Warm Water
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Sesame Oil
as needed
Sesame Oil
Sesame Seeds
to taste
Scallion
to taste
Scallions, sliced
Peanuts
to taste
Peanuts, crushed
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
224
Fat
13.6 g
Protein
10.0 g
Carbs
20.4 g
Add to plan
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Vegetable "Pad Thai"
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Using a Julienne peeler or Zoodle machine, make noodles from the Carrots (4) and Zucchini (4). Set aside with the Bean Sprouts (1 2/3 cups), Edamame (1/2 cup) and whatever else you are making.
step 1 Using a Julienne peeler or Zoodle machine, make noodles from the Carrots (4) and Zucchini (4). Set aside with the Bean Sprouts (1 2/3 cups), Edamame (1/2 cup) and whatever else you are making.
step 2
Heat the Olive Oil (2 Tbsp) in a saute pan over medium-high heat. Cook the Garlic (3 cloves) and half of the Fresh Ginger (2 in)
step 3
Toss in the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
step 3 Toss in the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
step 4
For the sauce, mix Low-Sodium Soy Sauce (4 Tbsp), Creamy Natural Peanut Butter (2 Tbsp), Water (3 Tbsp), Crushed Red Pepper Flakes (1 pinch), Sesame Oil (as needed) and remaining ginger together. Transfer half of the sauce to a bowl to use later.
step 5
Toss the sauce with the noodles. Add more if you want it more saucy.
step 5 Toss the sauce with the noodles. Add more if you want it more saucy.
step 6
Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallions (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).
step 6 Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallions (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).
Tags
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Dairy-Free
American
Budget-Friendly
Asian
Lunch
Low-Carb
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
Thai
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