My Veggie Pad Thai is a super-easy, healthy meal that’s perfect for spicing up a weeknight! Using the veggies you have on hand, the recipe can come together in under 15 minutes. I found a delicious hearts of palm “pasta” at Trader Joe’s to make this recipe gluten-free but feel free to use zoodles or any other GF pasta you’d like. What I love about this dish is how customizable it is— make it with chicken, shrimp, tofu, or even make it vegan! Enjoy!
hearts of palm pasta
I got this at Trader Joe’s but you can use any gluten-free pasta you’d like; I also think zoodles would be great!
boneless skinless chicken breast
red pepper flakes
Vegetables of choice
I used red and green peppers, carrots, broccoli and spinach for a mod traditional pad thai but use what you like and have!
Rinse hearts of palm “pasta” (if you’re using traditional noodles, cook according to package directions).
Heat 1 tbsp of sesame oil in a pan and add cubed chicken breast. Salt and pepper the chicken well. Using tongs, flip the chicken once browned on one side and cook each side for around 2-3 minutes or until golden brown. Set aside.
In the same pan, add the remaining sesame oil and add your vegetables and garlic. Sauté until tender. Pour in the eggs, stirring consistently to scramble.
Once the noodles are ready, add the noodles, tamari, peanuts, cooked chicken and red pepper flakes. Stir until fully mixed.
To plate, drizzle with lime juice and garnish with fresh basil and green onion.