take-in thai recipes

Vegetable Pad Thai

Upgrade the classic dish with zoodles and fresh herbs.

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Forgo the list of daunting ingredients typically found in Thai recipes and opt for this pantry-driven stir-fry packed with seasonal vegetables and herbs. "Using a zucchini for half your noodles is a fun way to make the traditional dish even more vegetable-forward," says chef and recipe developer Ashton Keefe.

Serves 4

Juice of 1 lime
1 tablespoon light brown sugar
1 tablespoon peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons vegetable oil
1 zucchini
1 cup shiitake mushrooms, thinly sliced
Fine sea salt, to taste
½ red onion, minced
2 green chilis, thinly sliced
2 gloves garlic, minced
1 inch ginger, peeled and minced
½ package rice noodles, soaked for 8-10 minutes until soft
1 bunch cilantro, roughly chopped
1 bunch mint, roughly chopped
¼ cup roasted or toasted peanuts, roughly chopped
2-3 scallions, thinly sliced on a bias

1. In a small bowl mix together lime juice, brown sugar, peanut butter, and soy sauce.

2. In a large skillet heat 1 tablespoon of oil over medium-high heat.

3. While the oil is heating, remove tops and bottoms from zucchini and cut into ¼ inch planks, followed by ¼ inch-long noodles; set aside. Place thinly-sliced mushrooms in hot skillet; cook without stirring for a few minutes until golden brown. Stir and season with a sprinkling of salt. Remove mushrooms from pan.

4. Heat remaining tablespoon of oil over medium-high heat. Sauté onion, green chilis, garlic, and ginger for 1 minute. Add both zucchini and rice noodles followed by soy sauce mixture, cilantro, mint, peanuts, and scallions. Add ¼ to ½ cup water to bring the mixture together and toss evenly. Season with salt and serve while hot.

Also in this series: Butternut Squash and Tofu Red Curry and Sticky Thai Chicken Thighs