Vegetable Pad Thai

Ingredients

  • 8 oz rice noodles

  • 1 zucchini, spiralized

  • 1 red pepper, thinly sliced

  • 1/2 yellow onion, thinly sliced

  • 2 carrots, spiralized

  • 1 jalapeno, thinly sliced

  • 2 Tbsp oil

  • 2 eggs

  • 1/2 cup peanuts, chopped

  • 1/2 cup cilantro, chopped

  • 3 Tbsp fish sauce

  • 3 Tbsp brown sugar

  • 3 Tbsp vegetable broth

  • 2 Tbsp white vinegar

  • 1 Tbsp soy sauce

  • 1 tsp chili paste or Sriracha

Make

  1. Soak noodles in lukewarm water until limp but still firm (~30-60 min)
  2. Mix fish sauce, brown sugar, broth, vinegar, soy sauce, and chili paste
  3. Heat 1 Tbsp oil over medium-high heat, stir fry veggies until tender-crisp. Transfer to a dish and set aside
  4. Add remaining Tbsp oil, drain softened noodles and stir fry along with the sauce until sauce thickens and noodles are cooked through
  5. Push noodles to side and add beaten eggs, letting sit for 30 seconds and then tossing with noodles
  6. Add in vegetables and toss, remove from heat. Stir in peanuts and cilantro

TIME | 0.5 hours

YIELD | 4 servings

TAGS | Asian, Vegetarian

NOTES |

  • Brown rice noodles are good