Vegetable Pad Thai Two Ways

March 15, 2017

If you would have given me a bowl of vegetable pad thai tens years ago I would have kindly pushed it to the side and said “I don’t care for vegetables” or if I was feeling brave, I would have attempted to just eat the noodles. Until I was 23 I had never eaten the majority of the vegetables that the average market has to offer. The ones that I had eaten, I could count on one hand and most of the time were cooked long enough that all the nutrients were long gone. I stuck to what were my basics: chicken, bacon, cheese, bread, sweets, and anything from a box.

When I began my journey to better living through healthy eating my childhood friends thought “What in the world is she doing? She won’t even go near a pineapple, much less eat it on a regular basis.” I’m pretty sure they had strong disbelief that I could ever eat healthy. Now, the people who didn’t know me then would tell you that it would be a strange sight to see me near any of the things I used to eat. I was raised on all things southern and fried chicken and biscuits were the center of my diet. I still remember when I went to Wendy’s and ordered the grilled chicken sandwich instead of the fried chicken sandwich. I thought I was doing great things. And maybe I was. We all have to start somewhere.


When I look back and think about it, I realize how far I’ve come in the past 6 years. I want to remind you that it is never too late to start something you’ve been longing to do. At 23, I was on a mission to change my world and make it better and I have done just that. My body is now made up of the best nutrients available and feels the best it ever has. I get really excited about vegetables now and am thrilled when I get to create recipes that are super delicious and nutritious.

That’s exactly what happened when I made this pad thai. It can get boring making the same thing for dinner every week so I like to switch it up a bit. Even if it’s the same kind of dish with different ingredients. The first version of this recipe has cabbage and carrots and the second is made up of peppers and spinach. Whichever you choose as your favorite, know that they are both healthy and so good for your body.

This recipe can also be found on Womanista is a website devoted to all things women and I’m honored to be able to be a small piece of girly inspiration!

Vegetable Pad Thai Two Ways

Category: Recipes

Vegetable Pad Thai Two Ways


  • Bell Pepper and Spinach Pad Thai
  • 1 red bell pepper, thinly sliced
  • 2 cups spinach, chopped
  • ½ red onion, thinly sliced
  • Pad Thai Rice Noodles
  • 2 tbsp chopped cilantro (for garnish)
  • ¼ cup chopped peanuts (for garnish)
  • lime wedge
  • Purple Cabbage and Carrots Pad Thai
  • ¼ head red cabbage, thinly sliced
  • 4 carrots, peeled and sliced
  • ½ sweet onion, thinly sliced
  • 1 tbsp olive oil
  • Pad Thai Rice Noodles
  • 2 tbsp chopped cilantro (for garnish)
  • ¼ cup chopped peanuts (for garnish)
  • lime wedge
  • salt and pepper to taste
  • Sauce
  • 1/3 cup miso ginger broth
  • 1 tbsp coconut sugar
  • 1 tbsp ginger paste
  • 1 tbsp liquid aminos
  • 1 ½ tbsp. peanut butter
  • ¼ tsp cayenne pepper
  • 2 garlic gloves, minced


  1. To prepare sauce, heat miso broth in a small saucepan over high heat. Once boiling, add in all other sauce ingredients and stir. Allow to boil for 5-7 minutes until mixture begins to thicken. Remove from heat and set aside.
  2. Boil noodles for 4-5 minutes, or as the package instructs. Drain and set aside.
  3. In a large sauté pan, heat olive oil over medium high heat. Add onions and cook about 5 minutes until translucent. Add the remaining vegetables and cook for another 5 minutes. Remove from heat. Add noodles and sauce to pan and stir together.
  4. Serve warm and top with peanuts, cilantro, and lime.

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