Pad Thai with Veggies

Hey there, fellow kitchen adventurer! Today, we’re headed off on a delicious Asian journey with Pad Thai and Veggies! Every once in a while I get a serious craving for something on the Asian side of flavors, and this is always a winner. And on the plus side, the kids really enjoy it as well.

I know, I can hear you now. “Pad Thai, really?” Trust me and try it. It’s a winner. We’re sneaking in a garden of colorful veggies, thick rice noodles, and scrambled eggs, all smothered in a sauce that’s nothing short of magic. And yes, it’s as fun to cook as it is to eat!

Calling my Pad Thai helpers

The adventure starts with a quick noodle dance. This is where you get your kids to help. Get them reading and following those directions on how to make up the noodles. Next up, we’ve got a little egg action going. Cracking an egg is a must have skill for the kitchen. With this recipe, they have four chances to get it right. When they are done with that, they can get to whisking as well.

I have my youngest help measure herbs, spices and sauces. She loves helping this way, and I won’t lie I love that she loves it. Measuring is a hands-on fine-motor skill, and putting the sauce together is a perfect job for the littler ones who can’t get near the stove just yet. My girls don’t like so much spicy, so I go a little light on the red pepper flakes, but you do you.

Now it’s time to get that wok hot! If you don’t have a wok, don’t stress. You can use a sauté pan; just make sure your pan is large enough. To note, make sure and have all of your ingredients ready. Cooking with a wok makes things go fast. Once all the veggies are cooking together, transfer them to a cozy plate and make sure to scrape every bit of goodness from the pan!

Lower the heat a bit, add a drizzle of avocado oil (or olive oil), and let the egg magic happen. Stir until they’re cooked through, and they’ll be ready to join the veggie fiesta.

Putting it all together

Now, bring back the veggies, add the noodles, and give it all a gentle toss. Pour that saucy concoction over and mix until the noodles soak up all the liquid. Transfer to a platter and we’re almost done. Finishing touches I usually reserve for my youngest as well. So, she gets to finish off this dish with the peanuts, bean sprouts, and fresh cilantro. These finishing touches are optional especially if a nut allergy is involved, but if not then try it. They are part of what makes pad thai work.

And there you go! Your Pad Thai with Veggies masterpiece is ready to be devoured. The best part? You and the little ones did it together! So, grab those aprons, rally your sous-chefs, and let the noodle adventure begin! Happy cooking! 🥢

Pad Thai with Veggies

Dadlicious

A garden of veggies, thick rice noodles, and scrambled eggs covered in a deliciously sweet and salty Asian sauce makes this Pad Thai dish an easy favorite with the family.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 people

Equipment

• 1 wok

Ingredients

  

• 8 oz rice noodles thick, uncooked
• 4 eggs beaten

The Sauce

• 2 tbsp brown sugar
• 3 tbsp soy sauce light
• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 juice of lime
• red pepper flakes to taste

The Veggies

• 2 tsp avocado oil or olive oil
• 3 carrots shredded
• 1 red bell pepper cut into thin strips
• 4 stalks green onions chopped
• 3 cloves garlic chopped fine
• 1/4 cup dry-roasted salted peanuts (optional)
• 1 cup bean sprouts (optional)
• 1/4 cup cilantro fresh, chopped (optional)

Instructions

 

• Prepare noodles according to package directions. Drain, rinse well, and drain again. Set aside.
• In a small bowl, beat the eggs with a pinch of salt. Set aside.
• In a medium bowl, whisk together soy sauce, fish sauce, rice vinegar, lime juice, brown sugar, and red pepper flakes to taste. Set aside.
• In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Stir-fry carrots and bell pepper until crisp-tender (about 3 to 4 minutes). Add green onions and garlic; cook and stir for 2 to 3 minutes.
• Transfer the cooked veggies to a large plate, scraping the pan clean.
• Reduce the heat to medium and add 1 teaspoon of olive oil to the pan. Pour eggs into the pan and stir until cooked through (about 1 to 2 minutes).
• Stir in the cooked veggie mixture, noodles, and mix well. Pour the sauce over gently and mix to absorb the liquid.
• Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using).

Keyword Pad Thai, Vegetables