Rainbow Vegetable Pad Thai
This easy vegetarian and vegan pad Thai recipe is loaded with colorful vegetables like broccoli, bell pepper, and edamame, and coated with a delicious homemade pad Thai sauce. This easy veggie pad Thai is simple enough for a weeknight dinner and a great way to use up extra veggies.
Pad Thai has been a regular on our weeknight dinner table for years. My kids love noodles, and pad Thai is a great flavor switch up from Italian noodle dinners. I first learned how to make vegan pad Thai years ago from Chef Chloe (Amazon affiliate link). Since then I’ve been making it without a recipe. The method for making this pad Thai is easy enough that you can create your own spin. And that’s the kind of recipe I love! I love to toss in whatever veggies I happen to have around. This week I used some of my favorite colorful veggies to make this a “rainbow” inspired pad Thai. Later in the summer zucchini would be fantastic and I also love adding bean sprouts, though I didn’t have any this time.
Pad Thai is slightly sweet, slightly tangy from lime and soy sauce, and super comforting, as most noodle dishes are. This recipe is mild enough for kids, but you can spice it up by adding dried chili flakes, ginger, and/or a squirt of sriracha.
Where do I find pad Thai noodles?
Pad Thai noodles are simply rice noodles, making this recipe great for my gluten-free friends. Just be sure to use gf soy sauce. Pad Thai noodles are easy to find. Just look in the Asian section of your grocery store. There are a couple of different ways people like to prepare pad Thai noodles. One is to soak the noodles in hot water for 10 minutes and then stir fry. In this recipe I boil the noodles like Italian pasta and add to the sauteed veggies, because that’s how I learned to make pad Thai.
While I love getting vegetarian pad Thai out at restaurants, they can sometimes be overly greasy and sweet. Homemade pad Thai is so simple it can easily be worked into the weekday dinner rotation. It basically comes down to a quick sweet umami sauce, rice noodles, and veggies. Roasted peanuts add a lot of crunch and flavor, so don’t skip them. Though you do get protein from the rice noodles, edamame, and other veggies, feel free to add another protein on top or on the side. I often bake cubes of tofu with this meal.
Homemade veggie pad Thai is so much better than take out. I hope you enjoy this colorful recipe!
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 23mg Sodium: 1018mg Carbohydrates: 29g Fiber: 6g Sugar: 16g Protein: 13g