Rainbow Veggie Pad Thai Noodles.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pad Thai noodles loaded with colorful vegetables including beets, sweet potato, bell peppers, and radishes, topped with peanuts and fresh herbs. Thai-flavored with sriracha and fish sauce. A vibrant vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ounce box pad thai noodles (8)
- 1 medium beet (red and/or yellow, peeled*)
- 1 sweet potato (peeled)
- 1 cup frozen edamame (thawed)
- 1 red or orange bell pepper (sliced thin)
- 2 carrots (cut into ribbons or matchsticks)
- 2 radishes (sliced thin)
- 1 mango (cut into matchsticks)
- 2 cups fresh basil leaves (roughly chopped)
- 1/2 cup roasted peanuts
- 1 bunch fresh watercress or spinach
- 1/3 cup olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger (grated)
- 1-2 teaspoons sambal oelek or sriracha
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce (optional (but SO good))
- juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 242mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.