Craveable Rainbow Pad Thai Noodles!
Enjoy vibrant pad thai noodles bursting with colorful beets, sweet potato, edamame, bell pepper, and carrots for a satisfying meal.
Ingredients
- 1 ounce box pad thai noodles
- 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
Instructions
- Cook the pad thai noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Prepare the veggie noodles: spiralize the beet and sweet potato into thin strands. If no spiralizer, thinly slice bell peppers and cut sweet potatoes into thin matchsticks.
- Assemble the bowl: In a large serving bowl, combine the cooked pad thai noodles, beet noodles, sweet potato noodles, edamame, sliced bell pepper, carrot ribbons, sliced radishes, mango matchsticks, fresh basil, and roasted peanuts.
- Make the dressing: In a small bowl, whisk together the sauce ingredients (tamarind paste, soy sauce, lime juice, honey/maple syrup, garlic, ginger, chili flakes, peanut butter, and water) until smooth and well combined.
- Dress the salad: Pour the prepared dressing over the ingredients in the large bowl. Toss gently but thoroughly to ensure everything is evenly coated.
- Finish and serve: Just before serving, add fresh spinach or watercress and toss once more. Serve immediately and enjoy the vibrant flavors!
Notes
Allergens: Fish, Soybeans, Wheat, Peanuts.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.