Broccoli Pad Thai
This colorful noodle dish is not only delicious but also a healthy and quick meal full of vegetables that your whole family will love. If your kids are like mine, then you know how hard it is to get them to eat outside of their comfort zone. Most children are attracted to sweet flavors, then as they mature, so do their taste buds. This broccoli pad thai tastes sweet, salty, sour, (spicy if you like), and offers a little something for everyone.
Depending on how quick you are with a knife, this dish should come together in under an hour. You’ll need a few basic tools: A large frying pan or wok, a knife and a cutting board, a spiralizer (optional), and a set of tongs.
This dish works great for meal prep and I’ve found tastes even better the next day. You can enjoy hot or cold.
Let us know how you like this broccoli pad thai recipe in the comments below. We look forward to hearing from you!
Enjoy!
Broccoli Pad Thai
Ingredients
- 14 ounces Rice noodles
- 12 ounces Fresh or frozen broccoli
- 1 Onion peeled
- 2 Zucchinis washed
- 2 Carrots washed
- 3 cloves Garlic peeled and chopped
- 2 tbs Coconut oil
- 1 cup Cilantro washed and chopped
- 1/4 cup Green onion washed and chopped
- 1/4 cup Thai basil washed and chopped
- 1/4 cup Peanuts chopped
- 1/2 Lime per serving
Sauce
- 1/4 cup Soy sauce
- 1/4 cup Water
- 1/4 cup Sugar
- 3 tbsp Fish sauce
Instructions
- While preparing the vegetables, soak the rice noodles in cold water.
- Wash and chop vegetables to pieces with similar widths as the noodles. Leave broccoli in florets. Spiralizing speeds up this process significantly, but it's not necessary.
- Chop fresh herbs, combine, and set aside.
- Chop peanuts, set aside.
- Combine the broccoli and the chopped onion, garlic, carrot, and zuchini and set aside.
- Over high heat, melt coconut oil in a wok or large pan. Once pan is hot, add in the vegetable mixture.
- Cook vegetables until onions become translucent, tender, and vegetables start to brown; about 10 minutes.
- To prepare the sauce, whisk together water soy sauce, fish sauce, and sugar in a small bowl then set aside.
- Thorougly drain noodles and add them to the pan with the vegetables. Cook for an additional minute, then pour in sauce mixture.
- After the sauce is added, the sugars should start to caramelize and thicken the sauce, coating the noodles. Stir frequently to avoid burning the bottom of the pan.
- Once sauce clings to noodles and sauce thickens, remove from heat.
- Serve each portion topped with fresh herbs, chopped peanuts, and half of a lime.
