Rainbow Veggie Pad Thai Noodles.

Name: Rainbow Veggie Pad Thai Noodles.
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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)

Today, it's all Thai flavors...with a ton of color!!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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)

Steps

Cook the pad thai noodles according to package directions.
Using a spiralizer, spiralize the beets and sweet potato. If you do not have a spiralaizer, I recommend subbing thinly sliced bell peppers for the beets, and cutting the sweet potatoes into thin matchsticks.
Add the cooked pad thai noodles, beet noodles, sweet potato noodles, edamame, carrots, radishes, mango, basil and peanuts to a large bowl.
In a smaller bowl, combine all the ingredients for the dressing and mix well. Pour the dressing over the salad and toss well to coat, making sure the dressing coats all the veggies well. Just before serving, add the watercress or spinach and toss once more. EAT!