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. ๐Ÿ™‚
  • 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

๐Ÿ“‹ Recipe

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
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Course: Main Dish
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 315kcal


  • 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 Tsp vegetable oil
  • 3 scallions white and green parts separated and thinly sliced on the diagonal
  • 1 garlic clove minced
  • 2 large eggs lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup salted peanuts chopped


  • 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.


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

  2. 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!! ๐Ÿ™‚ Thanks for the recipe!

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

  4. 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.

  5. oh my goodness. YUM!!! these are some of my favorite flavors ๐Ÿ™‚

  6. 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

  7. 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

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