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Add the noodles and other bits of yum.Just 2-3 minutes should do it so that the veggies remain crispy rather than soggy. Stir fry your veggies in a pan with a little bit oil. Toss the fish sauce, brown sugar, broth, vinegar, soy sauce, and chili paste into a small jar and shake it up until a sauce forms. But boy, oh boy! Spiralizers are fun to use!

You can use a peeler or just cut the veggies into thin strips. Spiralize your veggies – you don’t need-need to spiralize. Soak your noodles in a bowl of cold water to get them ready.

More like I’ll show you with pictures because I talk too much, always. Let’s talk about how to make this Pad Thai, because it’s so easy. Veggies (you can use whatever you’d like, but we really love red bell peppers, zucchini, onion, and carrots).Lots of easy-to-find, fresh ingredients in this Pad Thai! Vegetarian Pad Thai: Frequently Asked Questions.Ingredients in This Vegetarian Pad Thai.In This Post: Everything You Need For Vegetarian Pad Thai You’ll take a bite, you’ll love it, and then you’ll remember you have to add in the basil, and so you’ll add them in and try your second bite complete with the herbs, and OH MY GOODNESS things just went to the next level. It is brown rice noodles*, and spiralized veggies (because veggies in noodle form feels like more noodles), and a super tangy-delicious Pad Thai sauce that you just shake up in a jar in about five seconds flat, and peanuts that almost instantly start to soak up the sauce, and a gently scrambled egg that kind of cream-ifies the whole thing.Īlso: fresh herbs by the fistful. This Rainbow Vegetarian Pad Thai is first and foremost RAINBOW, which is the only fun way to eat anything in life. This reunion with me and cooking could not get any happier. a fork, a hungry mouth, a heart-eyes emoji… ugh. Here we are again, just me and my big bowl-o-noodles… and a few veggies, and a lot of sauce, and a handful of fresh basil and cilantro….