Rainbow Pad Thai

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Virginia regional winner and comes from Cashé Clark of Virginia Beach Technical and Career Center.

Serves 6

  • For the Pad Thai:
  • 8 oz pad Thai noodles
  • 2 medium-sized carrots, spiralized
  • 1 zucchini, spiralized
  • 1 red pepper, julienned
  • ½ yellow onion, julienned
  • ½ cup red cabbage, thinly sliced
  • ½ cup fresh bean sprouts
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 large eggs beaten
  • ½ cup peanuts, shelled, unsalted, and dry roasted
  • ¼ cup fresh basil, chopped
  • 2 limes(optional), wedged into 4 pieces
  • For the Sauce:
  • 6 tablespoons vegan fish sauce (recipe below)
  • 6 tablespoons light brown sugar
  • ¼ cup white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sambal oelek (chili paste)
  • For the Vegan Fish Sauce:
  • ½ cup shredded wakame seaweed
  • 2 cups water
  • 2 large cloves garlic, crushed but not peeled
  • 1 teaspoon black peppercorn
  • 1/3 cup mushroom soy sauce
  • 1 teaspoon red miso paste

To Prepare the Pad Thai

Place uncooked noodles into a large bowl of cold water to soak for 15 minutes or until tender.

Put all ingredients for the sauce in bowl and stir until all ingredients are combined.

Combine carrots, zucchini, red peppers, yellow onion, red cabbage, and bean sprouts in a large bowl and set aside.

Heat sesame oil over medium high heat in a large wok, add vegetables and stir fry for five minutes or until tender crisp. Transfer vegetables into a large bowl and set aside.

Drain the noodles. Set aside. Add vegetable oil to wok, add reserved noodles to hot wok and stir fry quickly, for a minute or two using tongs to toss.

Add the sauce and stir fry for two minutes, or until the sauce begins to thicken and stick to the noodles.

Push the noodles aside in the wok.

Pour the eggs into the wok on the cleared side and let sit for about 30 seconds. Toss well with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky

Add in the vegetables, toss together and remove from heat.

Stir in peanuts and herbs.

Serve immediately with lime; if desired.

To Prepare the Vegan Fish Sauce

Combine wakame, garlic, peppercorns, and water in a medium sauce pot and bring to a boil.

Lower heat and simmer for 20 minutes.

Strain and return the liquid back to the pot.

Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearably salty.

Remove from heat and stir in miso.

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Nutrition Information

Rainbow Pad Thai

Servings per Recipe: 8

Amount per Serving

Calories:  373

Calories from Fat:  108

Total Fat:  12g

Saturated Fat:  2g

Cholesterol:  62mg

Sodium:  1704mg

Potassium:  310mg

Carbohydrates:  60g

Dietary Fiber:  6g

Protein:  11g

Sugars:  22g

Vitamin A:  169%

Vitamin C:  135%

Calcium:  19%

Iron:  12%

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