Easy // 30 mins // Serves 4 to 6

You’ve told us that Pad Thai is one of your favorite vegetable dishes & so we’ve crafted one that doesn’t require a trip to specialty markets.  This dish is a full hearty meal for the entire Harvest family! 



  • Pad Thai Sauce
  • 1/2 Cup Water or Broth
  • (Opt) 3 Harvest Frozen Broth Cubes
  • 3 Tbs Soy Sauce, Fish Sauce or Ponzu
  • 1/4 Cup Brown Sugar or Date Molasses
  • 1/4 Cup Peanut Butter
  • 1 Each, Lemon, Lime, Clementine, juice & zest
  • (Opt) 1/2 Tsp to 1 Tbs Sriracha or Hot Sauce
  • 1 Tbs Garlic, minced
  • 1 Tbs Ginger, minced



  • 2 1/2 Quarts Harvest Vegetables (I used red pepper, broccoli, carrots, snow peas & scallion)
  • 2 Tbs EVOO or Coconut or Avocado Oil
  • 1/2 Cup Water
  • 16 Ounces Pad Thai Noodles, prepped as directed on package
  • 2 Cups Favorite Protein, rotisserie chicken, shrimp, roasted tofu, etc.
  • 2-3 Cups Bean Sprouts
  • 1 Cup Roasted Peanuts
  • 2 Eggs
  • (Opt) 2 Tsp Toasted Sesame Oil
  • (Opt) Cilantro
  • (Opt) Citrus Garnish

Combine all the sauce ingredients & set aside.  In a large skillet or wok add the oil, a pinch of salt & pepper & the vegetables and set over high heat.  Add the water & cover to steam until crisp tender, about 3 to 5 mins. 

Add the noodles & stir fry for 2 to 3 mins.  Add the protein, bean sprouts & Pad Thai sauce, cover & bring to a boil & cook for 3 to 5 mins until everything is hot & tender.



Turn out onto a large platter while you cook the eggs.  Add the sesame oil to the wok & scramble the eggs lightly.  Garnish the platter w/ the cooked eggs, cilantro, citrus wedges & toasted peanuts. 




Our easy Pad Thai is made from readily available Harvest pantry ingredients & cooks up quickly in just one wok.  It’s loaded w/ Harvest veggies & while it makes a large platter, you unlikely to have leftovers.  Share your versions on HH social media.