This Rainbow Veggie Pad Thai is vegan, Paleo, and Whole30! It’s so easy to whip up, and it’s delicious hot or cold. Due to the beet noodles, this pad thai turns a beautiful shade of pinkish-red. This is a wonderful, refreshing summer meal.
To make this a full meal, you can add your favorite protein. Try chicken, pork, an egg, or maybe chickpeas (if you want to keep it vegan). This Rainbow Veggie Pad Thai has beet, sweet potato, and cucumber “noodles.” However, you can substitute some (or all) of the vegetable noodles with rice noodles if you like.
Wow, I’m telling you all about how you can change this recipe before I tell you how I made it. Figures — all of my recipes lend themselves well to modifications . . . perhaps too much so. Don’t worry, there are plenty of finicky baking recipes (that you should follow to a T) on the way!
I made a simple sauce based on coconut aminos instead of soy sauce. This Rainbow Veggie Pad Thai is inspired by one from the Half Baked Harvest Cookbook by Tieghan Gerard of Half Baked Harvest. Mine is pretty different, but I adopted her idea of using beet noodles because they’re just so freaking pretty!
Honestly, my favorite kind of Pad Thai is the one with peanut sauce and lots of green onion! This one is pretty different from the peanutty version, since it has more of a “soy-based” sauce . . . but of course, without the soy. Although I make exceptions for some grains (like rice), legumes (see my last post about Grain-Free Italian Pasta Salad!), and dairy (because how could I resist a cheesy gluten-free pizza?!), I always avoid gluten and soy. However, it’s hard to avoid soy when I go out to eat & stuff, so I have it occasionally.
Speaking of going out to eat, I went to a Mexican restaurant last weekend with my family. I ordered the Huevos Rancheros from the gluten-free menu. When they delivered my plate, I chowed down right away, because Huevos Rancheros is my favorite dish. After a few minutes, I looked carefully at the tortilla and realized it was a flour tortilla . . . not a corn tortilla, which was what I ordered!! When I asked to get it fixed, the restaurant just gave me a plate of corn tortillas so I could “scrape the rest of the dish onto the new tortillas” . . . never mind about cross-contamination. They later gave me a small bowl each of beans and red chili, but they didn’t fix my dish like they should have. A screw-up like that could have made a celiac very sick. Luckily, I don’t have celiac disease (I’m just a bit sensitive to gluten).
Okay, thanks for listening to my rant. Now go make this Rainbow Veggie Pad Thai and enjoy safe, home-cooked food!!