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Quick Vegetable Pad Thai


Yield: Makes 3-4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

8 ounces linguine noodles
1 zucchini, cut into thin strips
1 red pepper, cut into thin strips
½ yellow onion, diced
2-3 carrots, cut into thin strips
3 tablespoons fish sauce
2 tablespoons sugar
3 tablespoons chicken or vegetable broth
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons vegetable or olive oil
2 eggs
½ cup peanuts, chopped
½ cup cilantro


  1. Start by cooking the noodles according to the package directions.
  2. While the noodles are boiling, prepare the vegetables by cutting them into thin strips.
  3. In a small bowl, whisk together the fish sauce, sugar, broth, vinegar, soy sauce, and sriracha sauce.
  4. Heat a wok or large pan on medium high heat and add the oil.
  5. Add the onions to the wok, stirring frequently until translucent. Add carrots, zucchini, red pepper, and any other desired vegetables, stirring frequently for 1-2 minutes.
  6. Add the drained noodles to the pan along with ½ of the sauce. Stir well.
  7. Push the noodles and vegetables to one side of the pan and crack in the eggs, scrambling quickly and then folding into the noodles.
  8. Add the remainder of the sauce.
  9. Serve immediately, topped with 2 tablespoons of cilantro and 2 tablespoons of peanuts per serving.


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