Vegetable Pad Thai

Recipe and Photo by Sarah O’Toole of Cooking with CSA

  • 1 box brown rice noodles
  • 2 cloves of garlic, minced
  • 2 leeks, chopped
  • 1⁄2 cup mushrooms, chopped
  • 1⁄2 white onion, chopped
  • 1⁄2 cup carrots, chopped
  • 1 small crown of broccoli, chopped
  • 1 cup bean sprouts
  • 2 Tbsp. Sesame oil
  • 1⁄4 cup apple cider vinegar
  • 1⁄4 tamari (reduced sodium)
  • 2 Tbsp. red curry paste
  • 6 Tbsp. Organic peanuts or Pumpkin Seeds
  • Optional: sriracha (type of hot sauce)


  1. In a large pot bring 8 cups of water to a boil.
  2. Place brown rice noodles in water, cover and turn off heat.
  3. In a sauté pan add the sesame oil and turn heat to medium.
  4. Add onions, garlic, carrots and broccoli to pan, cook until soft about 5 minutes.
  5. Next add mushrooms and cook for another 3 minutes.
  6. Now add bean sprouts, apple cider vinegar, tamari and red curry paste, stir until well combined.
  7. Next drain the brown rice noodles.
  8. Turn down the heat of the sauté pan to low, add noodles and leaks and stir well.
  9. Divide the pad thai onto plates or bowls and top with peanuts or pumpkin seeds.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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