Spicy Veggie Pad Thai with Brown Rice Noodles

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by | Updated: September 5th, 2017

Do you have your chopsticks handy? You’ll need them! And if you don’t know how to use them, this noodle-y dish will inspire you to learn. Made with brown rice noodles, this version of pad Thai is tossed with spicy peppers, green onions, bean sprouts, savory peanut oil and a hot chili sauce. Feel free to add baked tofu, roasted peanuts a fresh sprig of cilantro for garnish.

Homemade Spicy Veggie Pad Thai with Brown Rice Noodles | Vitacost.com/Blog


1 pkg. Explore Cuisine Organic Brown Rice Pad Thai Noodles, cooked & drained
2 green onions, sliced
2 small chili peppers, thinly sliced
2 cups bean sprouts
1/3 cup roasted peanuts, chopped
1/3 cup cilantro, chopped (plus extra sprigs for garnish)
2 Tbsp. peanut oil
1 lime, sliced into wedges

1/3 cup brown sugar
2 Tbsp. soy sauce
2 Tbsp. chili paste
1 Tbsp. lime juice
1 Tbsp. tamarind paste
1 tsp. garlic crushed


  1. In bowl, stir sauce ingredients. Pour into non-stick wok and cook over medium-high heat. Stir until sauce becomes syrupy; about 1 minute.
  2. Add cooked noodles, peanut oil and bean sprouts. Toss to coat.
  3. Once noodles become hot, fold in green onions, cilantro and chili peppers.
  4. Distribute into bowls and garnish with peanuts, cilantro sprigs and lime wedges.