Lightened Up Pad Thai

This Lightened Up Pad Thai is a veggie-packed spin on a takeout treasure. The perfect peanut lime sauce coats delectable noodles and crisp colorful vegetables. Top with your favorite garnishes like cilantro leaves, chopped peanuts, bamboo shoots, green onions or a splash of Sriracha.

Lightened Up Pad Thai

Lightened Up Pad Thai

VirtualRDN
This Lightened Up Pad Thai is a veggie-packed spin on a takeout treasure. The perfect peanut lime sauce coats delectable noodles and crisp colorful vegetables.
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Servings 4
Calories

Ingredients
  

  • 1/2 lb rice noodles , cooking water reserved
  • 1 Tbsp + 1 tsp sesame oil , separated
  • 1 inch ginger root , minced
  • 2 cloves garlic , minced
  • 1/2 onion , thinly sliced
  • 2 stalks celery , chopped
  • 1/2 cup sliced carrots
  • 1 red bell pepper , thinly sliced
  • 1 cup cauliflower florets
  • 1/2 can baby corn
  • 1/4 cup frozen peas
  • 2 eggs , optional
  • 2 cups spinach leaves

For Sauce

  • 3 Tbsp natural peanut butter (chunky preferred)
  • 1 Tbsp soy sauce (can sub tamari or liquid aminos)
  • 1/4 cup lime juice
  • 1 1/2 tsp chili sauce (i.e. Sriracha)
  • 1 1/2 Tbsp honey
  • 2 Tbsp reserved water from drained rice noodles

Garnishes

  • cilantro leaves , chopped
  • chopped peanuts , optional
  • crushed red pepper flakes , optional

Instructions
 

  • Boil rice noodles according to package directions. Drain, reserving 2 tablespoons of water. Toss drained noodles in 1 teaspoon of sesame oil to prevent sticking
  • Heat a tablespoon of sesame oil in wok or large saute pan over medium heat.
  • Saute garlic and ginger for 2-3 minutes.
  • Add peppers, onion, celery and carrots. Saute 3 minutes.
  • Add cauliflower, corn and peas. Crack optional eggs and stir fry along with veggies an additional 3 minutes.
  • Meanwhile, whisk sauce ingredients together.
  • Toss noodles and sauce into wok and stir to combine. Fold in spinach until wilted.
  • Top with optional garnishes then serve.
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