Veggie Packed Pad Thai

Serves 4

Sauce 

2 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. fresh lime juice 

1-2 tsp chili garlic (or samba olek or sriracha) 

Pad Thai

8 oz. pad-thai style rice noodles

2 tbsp. cooking oil, divided

1 yellow onion, sliced

2 red bell peppers, cored and sliced

1-2 medium zucchinis, halved and sliced 

2 large eggs, beaten

1-2 cups fresh cilantro leaves

1/3 cup chopped roasted unsalted peanuts, or to taste

1 cup mung bean sprouts (optional) 

  1. Place all sauce ingredients in a small bowl and stir to combine. 

  2. Bring large pot of water to a boil. Add noodles, and cook according to package directions, about 6-10 minutes. Drain, and set aside. 

  3. Heat oil in a large skillet. Add onion and pepper and cook until soft, but not cooked all the way through, about 7-9 minutes. Season with salt to taste. Remove from pan.

  4. Heat remaining tablespoon of oil in the same pan. Add zucchini and cook for another 5-6 minutes, until soft, but not cooked all the way through. Season with salt to taste.

  5. Add eggs and cook for another 2-3 minutes, until the eggs are set. Add the cooked peppers and onions, noodles and sauce and toss everything together in the skillet. Garnish with fresh cilantro, bean sprouts, and peanuts. 

Tips

  • I would recommend brown rice noodles for extra nutrition, but any rice noodle will do.

Ben Mastracco