Cut vegetables into 1-inch sticks. Meanwhile: Soak noodles in hot water and drain when ready. Prepare sauce in a little bowl (not shown).
After stir frying ingredients, plate, and top with crushed peanuts and shredded Thai basil. Enjoy!
For the Pad Thai:
- 4 ounces thin rice noodles
- 1 zucchini, peeled
- 1 red pepper or 3 mini bell Peppers, sliced into 1-inch sticks
- 1/2 yellow onion
- 2 carrots, peeled
- 2 tbsp vegetable or canola oil
- 1 egg, beaten
- 1/4 cup peanuts, chopped
- 1/2 cup fresh herbs like green onions, cilantro, and Thai basil, chopped
For the Sauce:
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 3 tbsp vegetable broth or water
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tsp green chile paste
- Place the noodles in hot water to soak and soften. Combine sauce ingredients in a bowl using a fork.
- Cut zucchini, pepper, carrots, and onion into 1-inch sticks. Try to keep the cuts relatively similar. You can also use a spiralizer to form noodle-like shapes.
- Drain the soften noodles and place it in the wok with oil and stir fry for a minute before adding the sauce. The sauce will thicken and coat the noodles. Note: use tongs.
- Move noodles aside and add the egg. Toss all ingredients together. The egg and sauce will stick to everything and it will begin to caramelize.
- Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs. Serve immediately.
- This Pad Thai recipe was adapted from Lindsay from a "Pinch of Yum." Find the original recipe here: Rainbow Vegetable Pad Thai.
- I opted to cut up the vegetables instead of using a spiralizer as I do not own one.
- I had yellow and red baby bell peppers on hand so I used that instead of one red pepper.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 324