Rainbow Veggie Pad Thai

13 30 361
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Rainbow Veggie Pad Thai
Health Rating


114 gm Rice noodles, dry
1 medium Zucchini
1 large pepper(s) Red bell pepper
2 large Carrots
1 tbsp Canola oil
1 tbsp Sesame oil
1/2 cup Peanuts, roasted
1/2 cup Cilantro (coriander) (fresh)
1 fruit Lime
2 tbsp Honey
4 tbsp Vegetable stock/broth
1 tbsp Soy sauce, low sodium
1 tsp Chili paste, Gourmet Garden


  1. Chop red bell pepper and spiralize the carrots and zucchini. 
  2. Mix sauce ingredients in a small bowl.
  3. Place uncooked noodles in a bowl of cold water to soak.
  4. Heat 1 tbsp oil in a skillet over medium-high heat. Add veggies and saute for 2-3 minutes, be careful not to overcook and remove from skillet.
  5. Drain noodles and add remaining oil to the skillet and with the noodles. Add sauce and let thicken for a few minutes.
  6. Add in vegetables and toss to combine.
  7.  Chop peanuts and cilantro and slice lime.
  8. Serve with peanuts, cilantro, and lime on top.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 149
Calories from saturated fat 20.3
Total Fat 16.6 g
Saturated Fat 2.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 8.8 g
Cholesterol 0
Sodium 347 mg
Potassium 508 mg
Total Carbohydrate 45 g
Dietary Fiber 4.5 g
Sugars 15.0 g
Protein 8.2 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.4
Meat Alternative 0.5
Vegetables 2.0

Energy sources



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