skip to Main Content

Rainbow Veggie Pad Thai

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These colors, though!  This Rainbow Veggie Pad Thai will really make you “taste the rainbow.”  We served this with Coconut Shrimp, but it is equally good on its own!

Rainbow veggie pad thai

Rainbow Veggie Pad Thai

Author: Heidi Boortz
Servings : 4

Ingredients

Pad Thai

  • 8 oz 100% whole wheat linguine
  • 2 beet medium
  • 2 sweet potato small
  • 2 carrot large
  • 2 radishes
  • 1 bunch watercress
  • 2 cups fresh basil
  • 1 bell pepper red or yellow
  • 1 mango

Ginger Dressing

  • 1/2 cup extra virgin olive oil
  • 2 1/2 tsp sesame oil
  • 1 Tbsp rice vinegar
  • 2 tsp fresh ginger about 1 inch
  • 2 Tbsp Bragg Liquid Aminos
  • 1 Tbsp worcestershire sauce no sugar listed in ingredients
  • 2 Tbsp lime juice
  • 1 tsp ground coriander

Instructions

  • Cook linguine according to package directions. Drain.
  • While linguine is cooking, peel beets. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
  • Peel sweet potatoes. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
  • Remove top from pepper. Remove membranes and seeds. Slice into thin matchsticks. Set aside.
  • Peel and core mango. Cut into thin matchsticks. Set aside.
  • Slice radishes thinly, and cut in half. Set aside.
  • Peel carrots. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
  • Roughly chop basil. Set aside.
  • Roughly chop watercress; set aside.
  • Arrange cooked noodles, vegetables and mango equally in each of 4 bowls. Top with basil.

Ginger Dressing

  • Peel ginger. Add all ingredients to a blender. Blend until smooth. Drizzle over salads.

Notes

For additional protein, top with toasted peanuts and frozen (thawed) shelled edamame.  Spinach can be substituted for the watercress.  We used a vegan worcestershire for testing purposes. For gluten free, you can substitute brown rice noodles.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




Back To Top
Send this to a friend