Pad Thai

This Asian dish is packed with veggies, noodles, and flavors.  Most Thai restaurants serve this dish with an oil-based fish sauce but this oil-free and plant-based version still boasts that delicious combination of sweet, sour, and spicy flavors.

Prep time:  10 minutes

Cook time: 10 minutes

Serves: 4


  • 1 Peanut Starter Pack
  • 1 cup water
  • 1 teaspoon Sriracha
  • 6-8 ounces brown rice noodles or any whole-grain pasta you prefer
  • 1 red onion, sliced
  • 1 carrot, shredded or julienned
  • 1 red pepper, seeded and sliced
  • 3 cups chopped broccoli florets (approximately 12 ounces)
  • 1 cup finely sliced purple cabbage
  • ½ cup chopped peanuts
  • ½ cups chopped fresh cilantro
  • 1 lime, cut into wedges (optional)


    1. In a high-speed blender, add the contents of the Peanut Starter Pack, Sriracha, and 1 cup of water and blend until smooth and creamy. Set aside.
    2. Cook the rice noodles according to the package instructions, then drain and set aside.
    3. In a non-stick skillet over medium-high heat, sauté the onion, carrot, bell pepper, broccoli, and cabbage in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the peanut sauce and continue cooking until the sauce thickens, about 3 minutes.  
    4. In a large serving bowl, toss the pasta, and vegetables together.  Garnish with the peanuts and cilantro and serve with the lime wedges if desired.  


    • Add 1 cup fresh mung bean sprouts for additional crunch and nutrients.

      Leave a comment

      Please note, comments must be approved before they are published