As we head into the beginning of September, there is no denying the excitement of a new school year. Parents are busy creating complicated schedules for their crew, while kids are a buzz with new teachers, coaches, and classes.
We’re off-to-the-races with a new calendar that often includes earlier mornings, carpool coordination, after-school-sports, homework, and less time for meal planning. YIKES!
Our Vegan Rainbow Pad Thai Noodles serve a family of four in under 30 minutes!
That’s right! No need for takeout with our Vegan Rainbow Pad Thai Noodles. If you have 30 minutes (it often takes more than 30 minutes for takeout) and a few helping hands, you’ll serve up a Thai inspired dish the entire family will love.
Parents need versatility when it comes to creating meals at home.
Recipes that allow for food sensitivities and allergies are vital when a few members of your unit have different needs. We’ve tried to create recipes that are not only tasty but become more allergy-friendly by switching out a few ingredients.
This recipe can be made nut-free by substituting sunflower seed butter and sunflower seeds for the peanut butter and peanuts. The end result is a vegan, gluten-free, and nut-free dish for all. YAY!
Pro Tip: Cater to your family’s taste buds by choosing veggies they love.
Keep your work to a minimum by sticking with three to four vegetables, excluding onions. Don’t forget to sneak in a little green via broccoli, shredded kale, snow peas, or cabbage. Remember to mix-it-up with color because most kids eat with their eyes first.
We hope this recipe helps add a little less stress to your week.
Shopping: Check out the products we used in this recipe!
Lots Foods Traditional Pad Thai Rice Noodles
Mekhala Roasted Chilli Sambal Paste
Hodo Organic Firm Tofu (non-GMO) – Made fresh, by hand!
ENJOY!
- 1 package Thai Rice Noodles, prepared according to package directions.
- 1/2 yellow onion, thinly sliced
- 1 medium red, yellow or orange bell pepper, seeded and thinly sliced
- 3 medium carrots, julienned or spiralized
- 2 medium zucchini , julienned or spiralized
- 2 -3 cups broccoli florets, about 1 large head of broccoli, cut into medium size pieces
- 2 tablespoons coconut oil
- sea salt to taste
- 2 tablespoons creamy peanut butter
- 1 tablespoon Mekhala Organic Roasted Chilli Sambal Paste (see notes in post for this product)
- 1 tablespoon fresh squeezed lime juice
- 2 teaspoons freshly grated ginger, or 1 teaspoon dried powder
- Optional: 2 teaspoons pure maple syrup (or to taste)
- Fresh cilantro leaves
- Roasted peanuts
- Scallions
- Roasted, seasoned tofu
- Ready, get set, cook!
- Start by adding water to a large pot. Bring to a boil. Remember to follow the directions on your noodle package for cooking time. Typically rice noodles cook in 5-10 minutes.
- Prepare sauce by adding all sauce ingredients into a small bowl. Whisk well to combine. Taste and adjust seasoning as desired. Set aside.
- Begin prepping vegetables.
- Tip: Line vegetables up in order of cooking time. The longer cooking veggies go in first - onions, peppers, and carrots. Next goes the broccoli, and finally the zucchini.
- Note: Zucchini is added toward the very end. It cooks up nicely due to the heat of the other veggies.
- Heat a large iron skillet (or wok) over medium-high heat. Add coconut oil, onion, peppers, and carrots. Season with a small pinch of sea salt. Cook 2-3 minutes.
- Add broccoli florets and another small pinch of salt. Continue to cook until broccoli turns bright green but still has a crunch.
- Note: Salt is always optional; however, I like to season each of the veggies as I add them to the pan. I always use only a small pinch!
- When vegetables are soft, turn heat off and add zucchini noodles. Toss until well incorporated.
- Check water to make sure it is boiling, add noodles to the pot. Make sure you give the noodles a stir to avoid clumping and sticking.
- When noodles are soft, drain and toss into the vegetable skillet.
- Pour sauce over the noodles and vegetables. Lightly toss until well combined.
- Serve warm with toppings of choice: roasted peanuts, roasted sunflower seeds, cilantro, tofu, or tempeh.
- ENJOY!
- vegan, gluten-free, *nut-free
- *nut-free only if substituting sunflower seed butter and sunflower seeds for the peanut butter and peanuts in this recipe.
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods