Recipe by Naomi Nachman

Vegetable Pad Thai

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Parve Parve
Easy Easy
8 Servings


- Tree nuts - Egg

I expanded my love for Thai cuisine here to Pesach. With some small tweaks, this recipe, which is the national dish of Thailand, makes a great addition to your Chol Hamoed repertoire!


Vegetable Pad Thai

  • 4 zucchini or 2 spaghetti squash (directions below)

  • 3 tablespoons fresh lime juice or Heaven & Earth Lime Juice

  • 4 tablespoons brown sugar

  • 1/4 cup imitation soy sauce

  • 1/2 teaspoon sriracha sauce

  • 2 tablespoons neutral-flavored oil

  • 1 medium onion, sliced into half-moons

  • 1 teaspoon Manischewitz Kosher Salt

  • 5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic

  • 1 (8-oz./225-g.) bag shredded green cabbage

  • 4 eggs, lightly beaten (see tip)

  • 1/2 cup roasted almonds, chopped, for garnish

  • handful cilantro, chopped, for garnish

  • 1 lime, cut into wedges, for garnish

Wine Pairing

Or Haganuz Amuka Gewürztraminer 2017


Prepare the Vegetable Pad Thai


To Prepare Zucchini: Use a julienne peeler or spiralizer to cut zucchini into long, thin, spaghetti-shaped strands. Place the zucchini noodles in a single layer on paper towels. Let them air dry for at least one hour, up to four hours.   To Prepare Spaghetti Squash: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside. Halve squash lengthwise; scoop out seeds. Lay halves, flesh side down, on prepared baking  sheet. Bake for 35 minutes or until you can easily pierce the rind with a fork. Remove squash from oven and set aside to cool. Use a fork to scrape the squash flesh crosswise, pulling the strands from the rind.   Set your zucchini or spaghetti squash aside.


In a small saucepan over medium-low heat, simmer lime juice, brown sugar, imitation soy sauce, and sriracha.


Heat oil in a large skillet over medium-high heat. Add onion and sauté until soft. Add salt; stir mixture for two minutes. Add garlic and cabbage; sauté until soft.


Push vegetables to one side of the skillet. Add eggs; scramble until just done. Toss scrambled eggs with vegetables. Add the zucchini or spaghetti squash and cook until they begin to soften. Zucchini releases a lot of water, so keep cooking and tossing the vegetables until the water has mostly evaporated.


Add sauce mixture to the pan. Stir until vegetables are evenly coated. Season with additional salt and pepper to taste. Serve, sprinkling each dish with almonds and garnishing with cilantro and lime wedges.


Instead of eggs, you can use deli, leftover cooked chicken, or salmon to turn this into a main course.


Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern

Vegetable Pad Thai

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