Who doesn’t love pad thai? Are you out there? Where is the anomaly, because I think everyone I know has a love for pad thai.
This pad thai is an easy, healthier version of the pad thai we all love so dearly. Its a very flexible recipe, and many different vegetables can be used as well. Every time I make this dish, everyone at the house inhaled it, even the toddlers. I always double the batch thinking, “This time I’ll have enough for leftovers,” and it just never happens. It’s too yummy to let sit in the pan instead of on our plates.
Spiralizing noodles is always fun. The kids love watching the vegetables become NOODLES. It’s magic to them. I have spiralized the noodles a day in advance with no issues. In fact, I prefer it this way. If you choose to add sweet potato instead of carrots, you may have an issue with browning. In that case, I recommend putting the sweet potato spirals in cold water in the fridge, or wait and spiralize them the day of.
A word about the sauce: You will need vegetable broth and I never have a carton of broth on hand. I keep these Better Than Broth jars in my fridge (they have many flavors). Pictured above is a vegetable broth base. I mix 1 teaspoon of this with 1 cup of hot water whenever I need some broth!
This healthier pad thai is loaded with spiralized vegetable noodles and mixed with a decadent thai sauce (made spicy as an option). Gluten free, soy free, and dairy free makes for an irresistable meal without the guilt, and arguably better than take out.
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 small onion
- 1 large carrot (or 2 small)
- 4–6 oz brown rice noodles
- 2 tbsp coconut oil
- 1 large egg
- 1/3 cup Worcestershire sauce
- 1/3 cup coconut sugar
- 1/3 cup vegetable broth
- 4 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tbsp creamy almond butter
- 2 tsp chili flakes (optional)
- Put the uncooked noodles in a bowl of water, with enough water to cover all of the noddles. Set aside and let soak. Julienne cut the red bell pepper as thin as you can, and set aside. Spiralize the rest of the veggies.
- Add the sauce ingredients to a jar and shake well.
- Heat 1 tablespoon coconut oil in a large skillet and sauce the red bell pepper first. Add the spiraled vegetables and cook on medium heat for a few minutes, tossing occasionally. Remove from the skillet and set aside.
- Add the other tablespoon of oil to the skillet and add the drained noodles. Stir fry for a few minutes (noodles should already be soft from soaking), then add the sauce. Stir fry until the sauce thickens.
- Move the noodles to the perimeter of the pan and crack the egg in the middle. Stir and scramble the egg immediately. Mix in with the noodles, and add the vegetables back to the pan. Toss together with tongs and remove from heat. Serve immediately.
To make this vegan, omit the egg. The chili flakes are optional. If you don’t like spicy, omit them. If you don’t have vegetable broth, you can sub chicken broth. I don’t peel the veggies. There are so many nutrients in the skin.