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Rainbow Veggie Noodles.

Brighten up your dinner with these vibrant Rainbow Veggie Noodles! Packed with fresh veggies and bursting with flavor!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Colorful, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 8 ounces pad Thai noodles
  • 1 medium beet (red and/or yellow) peeled
  • 1 sweet potato peeled
  • 1 cup frozen edamame thawed
  • 1 red or orange bell pepper sliced thin
  • 2 carrots cut into ribbons or matchsticks
  • 2 radishes sliced thin
  • 1 mango cut into matchsticks
  • 2 cups fresh basil leaves roughly chopped
  • 1/2 cup roasted peanuts
  • 1 bunch fresh watercress or spinach
  • 1/3 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon 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 lime Juice of
  • 1/4 cup fresh cilantro chopped

Instructions

  • Begin by bringing a large pot of water to a boil. Once boiling, add the pad Thai noodles and cook according to the package instructions, usually about 5-7 minutes. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.
  • While the noodles are cooking, peel and cut the beet and sweet potato into thin matchsticks. Slice the red or orange bell pepper, carrots, and radishes thinly. Cut the mango into matchsticks as well. This is where the magic of color comes alive!
  • In a mixing 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. This dressing will not only bring your noodles to life but also add a delightful depth of flavor.
  • In a large serving bowl, combine the cooked noodles, all your beautiful veggies, fresh basil, and watercress or spinach. Pour the dressing over the top and toss everything together gently until well combined.
  • To finish off your Rainbow Veggie Noodles, sprinkle the roasted peanuts and chopped cilantro on top for added crunch and flavor. Serve immediately, or let it sit for a few minutes to allow the flavors to meld together.

Equipment

  • Large pot
  • Colander
  • Knife
  • Peeler
  • Mixing Bowl
  • Grater

Notes

  • Prep all your veggies in advance and store them in airtight containers in the refrigerator for up to three days.
  • Cook the noodles and toss them with a little olive oil before storing to prevent sticking.
  • Keep the dressing separate until ready to serve to maintain the freshness of the veggies.