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Rainbow Veggie Noodles.

Bright, colorful, and bursting with flavor, these Rainbow Veggie Noodles are a nutritious twist on pasta!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles:
  • 1 ounce Pad Thai noodles
For the Veggies:
  • 1 medium beet (red and/or yellow) peeled
  • 1 cup frozen edamame thawed
  • 1 each red or orange bell pepper sliced thin
  • 2 each carrots cut into ribbons or matchsticks
  • 2 each radishes sliced thin
  • 1 each mango cut into matchsticks
  • 2 cups fresh basil leaves roughly chopped
  • 1/2 cup roasted peanuts
  • 1 bunch fresh watercress or spinach
For the Dressing:
  • 1/3 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons fresh ginger grated
  • 1-2 teaspoons sambal oelek or sriracha
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce (optional but SO good)
  • 1 each lime juiced
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large pot
  • Colander
  • Peeler
  • Sharp Knife
  • Large mixing bowl
  • Whisk
  • Serving platter

Method
 

Instructions:
  1. Step 1: Cook the Noodles - Start by bringing a large pot of water to a boil. Once boiling, add the Pad Thai noodles and cook according to package instructions until tender but still firm. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside.
  2. Step 2: Prepare the Veggies - While the noodles are cooking, peel the sweet potato and beet. Use a mandoline or a sharp knife to cut the beet and sweet potato into thin matchsticks. Prepare the remaining vegetables: slice the bell pepper, radishes, and mango, and cut the carrots into ribbons or matchsticks.
  3. Step 3: Make the Dressing - In a small bowl, whisk together the olive oil, toasted sesame oil, rice vinegar, grated ginger, sambal oelek (or sriracha), low sodium soy sauce, fish sauce (if using), and lime juice until well combined.
  4. Step 4: Combine Everything - In a large mixing bowl, combine the cooked noodles, prepared veggies, and fresh basil. Drizzle the dressing over the top and toss everything gently until well coated.
  5. Step 5: Serve - Transfer the Rainbow Veggie Noodles to a serving platter. Top with roasted peanuts, fresh watercress or spinach, and chopped cilantro. Enjoy your colorful dish!

Notes

  • Use the freshest vegetables available for the best flavor.
  • Feel free to experiment with other veggies you love.
  • Adjust the heat level by varying the sambal oelek or sriracha amount.
  • This dish is great for meal prep; just keep the dressing separate.