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Nut-Free Rainbow Pad Thai

Pad Thai was created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. Noodles are economical to produce and could be dried and kept for long periods of time. The amount of rice used to make noodles was 50 per cent of what would be consumed if it was eaten unprocessed, so noodles essentially doubled Thailand’s rice stores. Colorful vegetables stir-fried with rice noodles and a lip-smacking sauce make this a delicious and easy alternative to take-out.

Prep time: 40 mins.
Cook time: 20 mins.
Total time: 60 mins.
Servings: 8

What you need

Ingredients

12 oz thick rice noodles
1/2 cup sodium-reduced vegetable broth
4 tbsp Maggi Liquid seasoning
3 tbsp brown sugar
3 tbsp lime juice
2 tbsp sambal oelek chili paste
1 tbsp fish sauce
1 tsp minced garlic
1 tsp minced fresh ginger
3 tbsp vegetable oil
5 eggs
2 cups shredded red cabbage
1 white onion, sliced
1 carrot, cut into matchstick
1 zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1/2 cup bean sprouts
1/4 cup fresh cilantro leaves
2 green onions, thinly sliced
Lime wedges, for serving

How to prepare

Instructions

1

Prepare noodles according to package directions. Drain and rinse with cold water; set aside.

2

In small bowl, combine vegetable broth, Maggi Liquid seasoning, brown sugar, lime juice, sambal oelek, fish sauce, garlic and ginger; set aside.

3

Heat oil in large skillet set over medium-high heat; cook eggs, stirring gently, for 3 to 5 minutes or until scrambled and cooked through; set aside.

4

Stir-fry cabbage, onion, carrot, zucchini, bell pepper and bean sprouts for 3 to 5 minutes or until tender-crisp. Add noodles and broth mixture to skillet; cook, stirring, for 8 to 10 minutes or until heated through and well combined. Stir in scrambled eggs.

5

Divide among plates; top with bean sprouts, cilantro and green onions. Serve with lime wedges on the side.

Tips

Tip 1

For a crunchy addition, garnish with peanuts.

Nutrition information

Amount
% DV
Calories
215.14
Protein
6.79g
Carbohydrates
22.85g
Fiber
1.87g
Sodium
152.09mg
Saturated Fats
2.37g
Main course
Friends
Easy
Family
Dinner
Vegetarian
Date night
Autumn
For two
Weekends
Weekdays
Cooking with kids