Vegetable Pad Thai


  • 1 pkg. (12 oz.) whole wheat fettuccine
  • ¼ cup rice vinegar
  • 3 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce or additional reduced-sodium soy sauce (we used fish sauce)
  • 1 Tbsp. lime juice
  • Dash Louisiana-style hot sauce (we used Tabasco)
  • 1 pkg. (12 oz.) extra-firm tofu, drained and cut into ½-in. cubes
  • 3 tsp. canola oil, divided
  • 2 medium carrots, grated
  • 2 cups fresh snow peas, halved (we accidentally measured out 2 cups of halved snow peas)
  • 3 garlic cloves, minced
  • 2 eggs, beaten
  • 2 cups bean sprouts (we used an 8 oz. package of bean sprouts)
  • 3 green onions, chopped
  • ½ cup minced fresh cilantro
  • ¼ cup unsalted peanuts, chopped (we used roasted peanuts)


  1. Cook the fettuccine based on the directions you find on the box they’re in. Drain the pasta and keep it in a sealed container until it’s needed. While the pasta’s cooking, take a small mixing bowl out and stir together in it the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth. Leave the vinegar mixture off to the side for now.
  2. Pour two teaspoons of the oil into a large skillet or wok (we used a large skillet). Once the oil’s hot, add in the tofu, stirring it around occasionally until it turns golden brown. Take the tofu out of the skillet and leave it off to the side, keeping it warm (we lined our plate with a few paper towels to absorb any potential grease from the tofu). Pour the remaining oil into the skillet and once it’s hot, add in the carrots and snow peas, stirring constantly for 1-2 minutes. Toss in the garlic, stirring constantly  for another minute or until the vegetables have a crisp-tender texture. Pour in the eggs, stirring until they’re fully cooked. Add in the pasta followed by the vinegar mixture (the directions didn’t say to but we tossed everything together). Wait for the sauce to come to a boil. Once boiling, add in the tofu, bean sprouts and green onions, tossing to combine. Once everything’s heated through, take it off the heat and sprinkle with the cilantro and chopped peanuts.

While this may not be an authentic pad Thai, it is delicious ! There’s a variety of textures from the different vegetables and a little bit of crunch from the peanuts as well. The flavor of the fish sauce and lime juice also comes through.

Recipe source unknown.

We weren’t paid in any form to promote Tabasco.

Take care everybody !

Pad Thai Pizza

Here’s the pizza we mentioned in the previous day’s post !


  • 1 tube (11 oz.) refrigerated thin pizza crust
  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp. teriyaki sauce
  • 1 Tbsp. Thai chili sauce
  • 1 tsp. honey
  • 2 cups shredded rotisserie chicken
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese
  • ½ cup shredded carrot (we used matchstick carrots)
  • 1/3 cup fresh bean sprouts
  • ¼ cup chopped salted peanuts
  • ¼ cup minced fresh cilantro
  • 2 green onions, thinly sliced


  1. Preheat your oven to 425 degrees. Take a 15-in. x 10-in. x 1-in. baking pan out and grease it (we laid aluminum foil down over the pan and then sprayed nonstick cooking spray over it). Unravel the dough and lay it down on the greased pan, flattening the dough and building up the edges a little. Stick the pan in the oven for 5 to 6 minutes or until the edges of the dough look slightly browned.
  2. While the crust is baking, take a small bowl out and mix together in it the peanut butter, teriyaki sauce, chili sauce, and honey. Take another bowl out (one with at least a 3 cup capacity) and add the chicken to it. Pour half of the peanut butter mixture over the chicken, tossing the chicken until it’s fully coated in the peanut butter mixture.
  3. Take the remaining peanut butter sauce mixture and spread it over the pizza crust, followed by adding on the chicken and cheese afterwards. Stick the pizza back in the oven for another 10-15 minutes or until the crust looks golden brown. Take the pizza out of the oven and add on the remaining ingredients before serving.

We’ve never had pad thai before so we don’t know how much this will truly remind you of it, but the fresh components were really nice and the dish had a lot of texture to it. The pizza might have been a little more enjoyable had I pulled it out before that suggested 10 minute mark in step 3.

This recipe came from Taste of Home.

We weren’t paid in any form to mention Taste of Home.

Sandwiches Today, Pad Thai Pizza Tomorrow

We were going to make this pad thai pizza but we couldn’t find all the ingredients needed so we just grabbed some sandwiches from Subways*. We’re still going to make that pizza when we get the rest of the ingredients. We look forward to trying that recipe out.

*We weren’t paid in any way to promote Subways.

*Update* We were able to get the ingredients and make the pizza. Click on the following recipe title to be linked over: Pad Thai Pizza