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    Home » Recipes » Main Dish

    Healthy Vegetable Pad Thai {w/peanuts & cilantro}

    Published: Jun 28, 2010 · Modified: Feb 20, 2020 by Chellie Schmitz

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    This Healthy Vegetable Pad Thai uses whole wheat noodles for some added nutrition. The blend of savory sauce, crunchy vegetables and tangy lime will keep the family running to the table!
    Healthy vegetable pad thai with peanuts and cilantro served in a cast iron pan.
    What's cooking? Yes, WHAT'S cooking--not whose. Apparently, according to this article, American's aren't.
    Did you know Americans are spending more money on eating out than on groceries? The average American eats out 4-5 times per week, and are spending an average of $232 per month on meals not prepared at home. YIKES! Personally with my family of six, I would go broke if we ate out that much.
    Here's a fabulous healthy vegetable pad thai recipe you can make at home that will keep the dollars in your wallet!
    Vegetable pad thai with peanuts and cilantro in a cast iron pan.
    My kids are pretty adventurous eaters. I love that about them. We have this awesome Thai place just down the street from our house. My husband and I will go there for dates, but very rarely will we bring the kids. We brought them one time, and they loved it. So, instead of heading there, this is one of the recipes I make at home. It's cheaper, not to mention healthier! Although, I just mentioned healthier, didn't I.
    Healthy vegetable pad thai in a cast iron pan, garnished with peanuts and cilantro.

     Helpful Hints:

    • Add chicken, or other vegetables to beef it up. Or... beef, actually, to beef it up. 🙂
    • I use these whole wheat noodles for some added nutrition, but you can use traditional rice noodles as well.
    • I double this recipe for my family of six and then we have some left overs.
    This recipe is adapted from Everyday Food Magazine.

    More Asian inspired recipes

    • Asian style Spaghetti Squash
    • Mongolian Beef
    • Crockpot Orange Chicken
    healthy vegetable pad thai with peanuts and cilantro

    Healthy Vegetable Pad Thai

    Whole wheat noodles add some nutrition to this healthy vegetarian meal. Crunchy vegetables, savory sauce, and healthy noodles make an easy weeknight meal.
    5 from 3 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 315kcal
    Author: Chellie Schmitz
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    Ingredients

    • 8 ounces dried wide and flat Asian whole wheat noodles.
    • 2 Tbs brown sugar
    • 2 Tbs freshly squeezed lime juice plus wedges for serving
    • 3 Tbs soy sauce
    • cayenne pepper to taste optional
    • 2 teaspoon vegetable oil
    • 3 scallions white and green parts separated and thinly sliced on the diagonal
    • 1 garlic clove minced
    • 2 large eggs lightly beaten
    • ½ cup fresh cilantro
    • ¼ cup salted peanuts chopped

    Instructions

    • Cook the noodles according to package instructions. Drain.
    • In a small bowl, whisk together brown sugar, lime juice, and soy sauce
    • In a large skillet, heat oil over medium-high.
    • Add scallion whites and garlic and cook stirring constantly until fragrant, 30 seconds.
    • Add eggs and cook, scraping skillet with a rubber spatula, until eggs are almost set.
    • Transfer egg mixture to a plate.
    • Ad noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are coated with sauce.
    • Add egg mixture and toss to coat, breaking eggs up gently.
    • Serve topped with lime wedges, peanuts and cilantro.

    Nutrition

    Calories: 315kcal | Carbohydrates: 44g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 835mg | Potassium: 772mg | Fiber: 24g | Sugar: 7g | Vitamin A: 3689IU | Vitamin C: 21mg | Calcium: 972mg | Iron: 17mg
    Tried this Recipe? Tag me Today!I love to see what's on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.
    For more Asian inspired dishes, check these out:
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    about chellie

    ABOUT CHELLIE

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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    1. Michelle

      August 26, 2016 at 12:01 am

      Yum, yum and yum!
      Thanks for the recipe!
      Michelle

    2. Jessy @ The Life Jolie

      August 25, 2016 at 11:46 am

      I love pad thai, but I've never actually made it- I cannot wait to try this!!

    3. chellie

      August 24, 2016 at 12:51 pm

      Oh Ashleigh, I hope this is the winner for you!!

    4. ashleigh

      August 23, 2016 at 12:16 am

      I have had the hardest time with homemade thai food...which is such a shame because it's mine and my family's favorite type of food! I can't wait to try this and see what everyone thinks!! 🙂 Thanks for the recipe!

    5. chellie

      May 18, 2016 at 6:30 am

      Those are great additions Mike, thanks! Glad to see you're making it your own.

    6. Mike Noordijk

      May 18, 2016 at 6:26 am

      Adding bean sprouts can help reduce some of the carbs and adds some crunch as well. I've also found that it's worth it to grab some Thai fish sauce just to make pad Thai with.

    7. Ashley Tukiainen

      April 05, 2016 at 1:46 am

      oh my goodness. YUM!!! these are some of my favorite flavors 🙂

    8. chellie

      April 01, 2016 at 8:14 am

      I make this with chicken too. I am not a shrimp lover--tried it a bunch of different times--just don't care for seafood. But, for the seafood lovers, that would be awesome! Have you ever noticed I don't have any seafood/fish on my site? #trueconfessions. LOL

    9. Lynn

      April 01, 2016 at 6:47 am

      Hi Chellie....we are a family of Pad Thai LOVERS!!!! So, guess I need to add this to my list of recipes to make (I'm sure I could add some shrimp for my menfolk who break out in hives if they think something is vegetarian). Thanks and pinning.

      Hugs, LYnn

    10. Art From My Table

      June 18, 2012 at 3:30 pm

      Thanks Jamie! Yes, I am from MI, west side. 🙂

    11. Jamie@Thrifty Veggie Mama

      June 18, 2012 at 3:16 pm

      Loved this recipe!!! Had a great time looking through your blog for SRC. Are you from MI too?

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