Vegetable Pad Thai
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 2bunches green onionssliced
  • 2-3cups carrotssliced
  • 2 red bell pepperssliced
  • 4cups broccolicut into 1 inch pieces
  • 8ounces bean sprouts
  • 14ounces Firm Tofu or cooked chicken1″ cubed
  • 8ounces brown rice noodlescooked al dente
  • 1/2cup unsalted peanut buttersoftened
  • 1/2cup lime juice
  • 1/3cup fish sauce
  • 1/4cup rice vinegar
  • 1tablespoon liquid aminos
  • 1cup water
  • 2-3pinches chili flakes
  • 1 cup peanutsgarnish, to taste
  • cilantrogarnish, to taste
  • lime wedgesgarnish
Brown Rice Noodles
  1. Add noodles to pot of boiling water. Cook according to package directions. Drain, rinse, and set aside.
  1. In bowl, whisk together peanut butter, lime juice, fish sauce, rice vinegar, liquid aminos, water and chili flakes.
Stir Fry
  1. Over medium heat, place half of sauce in wok or large frying pan. Add in order green onions (cook 3 or so minutes), carrots, tofu, red peppers, and broccoli. Cook 7 or so minutes until vegetables are cooked but still crisp. Add noodles, tofu or cooked chicken, and bean sprouts–cook until hot. Add more sauce, if desired. Serve with peanuts, cilantro and lime wedges.