Can I make this dish vegan or vegetarian?

The pastured egg, it's an integral part of the sauce so it's not a vegan dish. The only non-vegetarian ingredient is the fish sauce, you can use vegan fish sauce substitute or extra tamari or coconut aminos.

What kind of protein can I add?

For additional protein top with crispy tofu. If not vegetarian add cooked chicken or shrimp.

How can I make this dish paleo without any grains?

If you don't want to use rice noodle, make the dish with additional spiralized vegetables or kelp noodles. The sauce won't be as thick but it will still taste great.

The sambal olek is spicy, add more to the sauce if you want it hot spicy. You can also sprinkle in red chili flakes when you saute the vegetables.

Rainbow Pad Thai

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An easy dish full of vibrant colorful vegetables and a variety of textures and tastes that dance on your palate.

Author: Ingrid
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Dish, Vegetables, Noodles
Method: Saute
Cuisine: Gluten Free, Dairy Free, Vegetarian

Ingredients

Scale

4 ounces Pad Thai rice noodles or Pad Thai brown rice noodles
2 cups spiralized zucchini
2 cups thinly sliced red cabbage
1 small yellow onion, thinly sliced
2 cups carrots, julienned or spiralized
2 Tablespoons avocado oil, coconut oil or any neutral oil
1 pastured egg, beaten
1/2 cup roasted unsalted peanuts, chopped
1/2 cup fresh cilantro and/or basil chopped

For the Sauce:

3 Tablespoons fish sauce or vegan fish sauce substitute or additional tamari or coconut aminos
3 Tablespoons coconut sugar
3 Tablespoons vegetable broth or chicken broth
2 Tablespoons white vinegar
1 Tablespoon gluten free tamari, or coconut aminos
1 teaspoon sambal oelek

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Instructions

Soak the noodles in room temperature water (not cold water, not hot water) for 10-15 minutes, or until they are soft. Separate the noodles as much as possible. Make sure they are in a container where the noodles are totally submerged. I put them in a pyrex loaf pan.
Spiralize the zucchini. Thinly slice the onion, and red cabbage.
Julienne the carrots using a julienne peeler. You can spiralize them but I found that to be too difficult.
Heat one tablespoon of oil over medium high heat. Add the vegetables, except the carrots, stir fry turning with tongs for 2-3 minutes or until tender-crisp. Add the carrots for the last minute since they will cook fast. Be careful not to overcook the vegetables. Transfer to a dish and set aside.
Add another tablespoon of oil to the pan. Drain the noodles, they should be soft by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss.
Add the sauce and stir fry for another minute until the sauce is starting to thicken and stick to the noodles.
Push the noodles aside to make a little room for the egg, pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will mix with the sauce and stick to the noodles.*
Remove from the heat. Add in the vegetables, toss together. Stir in the peanuts and herbs and serve immediately with lime wedges and scallions if desired.

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Notes

Don’t let the sauce and noodles get too thick. Once it starts to come together, remove from the heat right away and toss with the veggies.

Rainbow Pad Thai

Ingredients

Instructions

Equipment

Notes