Pad Thai

This version of Pad Thai is from a CSA newsletter from Mustard Seed Community Farm in central Iowa. It might not be super authentic but is tastes great and makes a lot! It’s easily doubled, too.

Pad Thai

  • Servings: 6
  • Difficulty: easy
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adapted from Mustard Seed Farm

You can use what ever vegetables you like! Just slice them into thin pieces that will cook fast.


8 ounces rice noodles, or your favorite pasta or rice
2 teaspoons oil (any)
¼ cup (4 Tablespoons) tomato paste
¼ cup (4 Tablespoons) apple cider (or other) vinegar
3 Tablespoons honey
2 Tablespoons fish sauce (It is better than in smells. Borrow some from a friend if you are not ready to commit to a bottle.)
1 Tablespoon lime juice, plus wedges if you want
4 to 6 cups veggies (shredded carrots, green beans, diced sweet peppers, shredded cabbage, thinly sliced onions, microgreens, mix and match anything that is in your fridge from your CSA or farmers market
1 egg
¼ teaspoon cayenne pepper, or to taste
peanuts for garnish
cilantro for garnish
basil for garnish


Cook noodles or rice according to package directions and set aside. Heat small frying pan to medium, add oil, break egg into it, and cook through on both sides. Let egg cool, dice into pieces, and set aside. In a medium bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice, and cayenne, and set aside. In a large skillet or pot, saute veggies for about four minutes, until they start to cook but are still a little crunchy. Add egg, sauce, and noodles and cook another 5 minutes, or until veggies are cooked to your liking. Remove from heat and serve with lime wedges, chopped cilantro and basil, and a heavy sprinkling of chopped peanuts.