Spring Vegetable Pad Thai Recipe

Spring vegetable pad Thai that's fresh, easy, and hard to beat. Sub in your favorite vegetables for any season.

3 from 132 votes

Prep Time 10

Cook Time 25

Total Time 35

Cuisine Thai

Servings

Calories 646 kcal

14 ounces Pad Thai Rice Noodles or rice noodles of choice
1 Yellow Bell Pepper thinly sliced
1 Carrot shredded
3 cups Red Cabbage thinly sliced
2 cups Edamame shelled
6 medium spear Asparagus chopped - you'll cook them with the rice noodles and soy beans
2/3 cup Liquid Aminos or soy sauce
1/4 cup Sesame Oil
2 tablespoons Peanut Butter
1 teaspoon Fresh Ginger peeled and grated (fresh)
Sesame Seeds
Fresh Cilantro chopped
Soy Sauce to taste

Add all ingredients for the sauce to a small blender and blend until smooth. Set aside.
Bring a pot of water to a boil and add the rice noodles.
Allow the noodles to cook until softened, about 8 to 10 minutes.
6 minutes in to cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it). Note: if you aren’t using Pad Thai rice noodles, follow the instructions on your package of rice noodles
Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
Add the remaining vegetables, pour the sauce over everything and toss together.
Add salt and soy sauce (or liquid aminos) to taste.

Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.

Calories: 646kcalCarbohydrates: 97gProtein: 14gFat: 21gSaturated Fat: 2gSodium: 918mgFiber: 10gSugar: 5g

Keyword Asparagus, Boiled, Cabbage, Carrots, Edamame, Ginger, Pasta, Peanut Butter, Peppers, Sauteed, Spring, Thai, Vegetables, Vegetarian

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