This Vegetable Ramen Pad Thai offers a delightful fusion of flavors and textures, resulting in a unique and delicious dish that combines elements from two popular Asian cuisines.
Vegetables are a key component of both ramen and Pad Thai. By incorporating a variety of colorful vegetables, you increase the nutritional value of your dish, while adding essential vitamins, minerals, and dietary fiber.
I like using brown rice noodles for this recipe. Brown rice noodles are a whole grain option that also contains more fiber, vitamins, and minerals. Brown rice ramen noodles are also often gluten-free, which makes them suitable for those following a gluten-free diet.
Making your own Vegetable Ramen Pad Thai allows you to personalize ingredients to your preferences. Choose your favorite vegetables, adjust the level of spiciness, and even experiment with different types of noodles for a satisfying and unique meal. This recipe is a great way to explore new flavors and have fun in the kitchen.
Traditional ramen and Pad Thai recipes often contain meat. Making a Vegetable Ramen Pad Thai provides a fantastic opportunity to create a satisfying vegetarian or vegan version.
More Recipes you will Enjoy!
Vegetable Coconut Curry
Zucchini Corn Fritters
Mexican Street Corn
Shrimp Pad Thai
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Vegetable Ramen Pad Thai
Ingredients
- 2 Ramen noodle cakes (70 g each) (millet and brown rice ramen)
- 1 tablespoon olive oil
- 1 medium zucchini (thinly sliced)
- 1 medium carrot (thinly sliced)
- 1 medium onion (thinly sliced)
- ¼ cup soy sauce (reduced sodium)
- 2 tablespoons honey
- ½ teaspoon minced garlic
- ¼ teaspoon grated fresh ginger
- 3 tablespoons creamy peanut butter (natural)
- 3 tablespoons hot water
- ¼ teaspoon Sriracha or any hot sauce (to taste)
- Salt and black pepper to taste
- Garnish: green onions, cilantro and/or lime (optional)
Instructions
- In a saucepan, bring four cups of water to a boil, then add the two Ramen noodle cakes. Cook Ramen noodles according to package instructions, just until tender. Rinse under cold water and set aside.
- Whisk together soy sauce, hot water, peanut butter, sriracha, honey, garlic, and ginger in a small bowl. Set aside.
- Add the olive oil in a large non-stick skillet over medium-high heat. Next, add carrots, zucchini, and onions and cook for about 3 – 4 minutes.
- Add noodles and sauce. Season with salt and pepper to taste. Toss everything to combine and cook for another 2 minutes.
- Garnish with green onions, cilantro and/or lime wedges.