Organic Veggie Pad Thai

Pad Thai that is ready in 15 minutes but tastes like you’ve been in the kitchen all day.

Our savoury Fresh City's Pad Thai Sauce coats the array of beautiful vegetables sitting atop fresh noodles to make a delicate blend of sweet, sour, salty, bitter, and spicy. Pickled ginger, lime, and fresh cilantro enhance the final zippy touch of these Southeast Asian flavours. This meal is easy to make, quick to prepare and uses ingredients that are nutritiously satisfying for a well balanced dish.  

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 organic veggie pad thai

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This Meal Kit comes with everything you need to make a healthy #vegan, and #glutenfree meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Kettle
  • Large bowl
  • Garter
  • Large skillet
  • Colander

Recipe Ingredients    

  • 1 bell pepper (any colour) 
  • 1 carrot  
  • 1 garlic clove  
  • 2 cups greens (cabbage, spinach, or swiss chard)  
  • ¼ cup cilantro  
  • 1 lime  
  • 1 tbsp Fresh City’s Pickled Ginger  
  • 1 tbsp. olive oil  
  • 8 cups water  
  • 1 pack rice noodles  
  • 8 cups water
  • ¾ cup Fresh City’s Pad Thai Sauce 
  • 2 tbsp raw cashews 

ingredients for organic veggie pad Thai

Prepare the Ingredients 

  • Rinse the bell pepper, remove the stem and seedy core. Dice the pepper and set aside. 

dice one red bell pepper

  • Use a vegetable peeler to peel the outer layer of the carrot and discard those strips. Continue to peel the carrot into as many thin ribbons as possible. Set aside.  

use a vegetable peeler to peel the carrot into thin ribbons

  • Peel and mince the garlic clove. Set aside. 
  • Wash, dry, and roughly chop the greens. Set aside. 

roughly chop the greens

  • Wash and dry cilantro. Remove the stems and roughly chop the leaves. Set aside. 

remove the stems and roughly chop the cilantro

  • Rinse and slice the lime into 6 wedges. 

slice the lime

  • Mince the pickled ginger. 

mince the pickled ginger

Cook the Vegetables 

  • Over medium heat, coat a large skillet with 1 tbsp. olive oil.  
  • Add the minced garlic and saute for 1-2 minutes until fragrant. Stirring to avoid burning the garlic. 
  • Add the bell pepper and continue to saute, 5 minutes. 

saute minced garlic and bell pepper in a large skillet

  • Add the carrots and continue to saute, 5 minutes.  
  • Add the greens and continue to sauté for 2 minutes.  

add carrot and greens to continue to saute

Make the Noodles 

  • Meanwhile, set a kettle (or pot) with roughly 8 cups of water to a boil. 
  • Remove rice noodles from the bag and place in a large bowl. 
  • Pour hot water over the noodles and let sit for 2-3 minutes. 

add hot water over the rice noddles

  • Pour everything into a colander and allow the water to drain out of the noodles. 
  • Over low heat, add the noodles to the pan with the vegetables and mix in Fresh City’s Pad Thai Sauce. 

add rice noodles and Fresh City's pad Thai sauce to the skillet and mix together

Bring It All Together 

  • On two separate plates, divide the pad thai.  
  • Sprinkle each plate with cilantro, cashews, and pickled ginger. 
  • Serve with lime wedges and enjoy!

two plates to organic veggie pad Thai