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Vegetable Pad Thai


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!


Prepare the Vegetable Pad Thai

1. 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.
2. In a small saucepan over medium-low heat, simmer lime juice, brown sugar, imitation soy sauce, and sriracha.
3. 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.
4. 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.
5. 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