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Zen Garden Pad Thai

Rated as 4 out of 5 Stars

"Make a vibrant vegetarian Pad Thai at home in minutes with a spectacular vegetable blend and Chick'n Veggie Tenders."
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Ingredients

20 m servings 517 cals
Original recipe yields 4 servings

Directions

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  1. Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
  2. Thaw vegetables; drain well. Set aside.
  3. Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.
  4. In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.
  5. Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.

Footnotes

  • Lacto-Ovo Vegetarians, add scrambled egg, if desired.

Nutrition Facts


Per Serving: 517 calories; 15.8 g fat; 74.8 g carbohydrates; 20.1 g protein; 0 mg cholesterol; 1671 mg sodium. Full nutrition

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Reviews

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This was great! It went perfectly with the Satay Chicken on this site which was absolutely delish! I used my own vegetables in stead of the frozen and skipped the chicken tenders since I was ...

My kids loved it! My husband loved it! I deep fried tofu in canola oil. I previously marinated it in peanut sauce. I did this instead of the chicken tenders. I liked it!