This Veggie Noodle Pad Thai is absolutely convincing! It comes together in minutes, in one skillet and you know what? It’s a recipe the whole family will love. Even my skeptical husband loved this one.
Pad Thai is all about the NOODLES and in the grain-free world we can get pretty creative with noodle options. This recipe uses my NEW favorite noodle discovery, KOHLRABI LINGUINE, prepped by my friends at Mann’s Fresh Vegetables, AKA Veggies Made Easy.
What is Kohlrabi?
This gremlin looking root vegetable is kohlrabi. It’s white inside, and it feels starchy, but it’s actually very carb. These noodles kept their bite… NO SOGGY NOODLES. Bonus they don’t taste a lot like veggies. Ha! I know that sounds like I hate veggies and you know that’s not the case, but really, their mild flavor doesn’t take over the dish. I am so freaking excited about these.
Check out these nutrition facts, yo!
You can search HERE to find these in a store NEAR YOU.
VEGGIE NOODLE PAD THAI, AS EASY AND ONE, TWO, THREE!
- Once you’ve got your noodles, scrounge up whatever veggies you like. Make the sauce and get to stir-frying! Pro-tip… use a BIG skillet folks! You will need the space for all the tossing.
- Another pro-tip… if you want to be extra lazy and skip cutting the carrots and cabbage, just buy a bag of shredded veggies or coleslaw! Boom. Just saved you 5 minutes and a lot of clean up.
- Add in the sauce and protein and you’re set!
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Veggie Noodle Pad Thai
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
This low carb, veggie-packed Pad Thai takes minutes to make, in one skillet! It’s allergen-friendly, delicious and tastes like the real thing!
Ingredients
- 2 tablespoons coconut oil
- 1 cup shredded purple cabbage
- 1 cup matchstick carrots (optional)
- 4 cloves garlic, minced
- ½ teaspoons salt
- 1 bag Mann’s Kohlrabi Linguine
- 4 green onion, sliced1 cup bean sprouts (optional)
- ¼ cup coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoon unsweetened sunflower seed butter
Protein Options
3 eggs, scrambled
2 cups shredded chicken breast (optional)Lime wedges
Fresh basil or cilantro
Instructions
- Heat a large skillet over medium heat. Add the coconut oil then the cabbage and carrots and sauté until tender, about 5 minutes. Move to one side of the skillet, add the garlic and cook until aromatic, then mix it up with the remaining veggies.
- Add the salt and the Mann’s Kohlrabi Linguine and green onion, sauté for 5-8 minutes until tender, add in a little more coconut oil if needed.
- In the meantime, heat the sauce ingredients in a small sauce pot, stirring until smooth. Bring to a simmer then pour it into the noodle mix and toss.
- Remove the noodles from the heat. In the small skillet where you made the sauce scramble the eggs if you are using and cook until done then mix into the noodles. Now would be the time to add the shredded chicken breast too! Mix and garnish with lime wedge and fresh basil or minced cilantro. Enjoy!
Recipe Notes:
Macros include bean sprouts, carrots, eggs, and chicken!
Nutrition
- Serving Size: 3
- Calories: 416
- Fat: 21g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 34g
dani says
I was SO chuffed about this recipe! I randomly picked up the kohlrabi as a challenge for myself. I made a few substitutions not having everything on hand, but the texture of the noodles was spot on. I feel inspired to use these noodles in other dishes. Thanks so much! Yum!
Cristina says
yeayyy!
Amy says
Do you think shirataki noodles will work well here?
Cristina says
Sure!
Amy says
Holy ish! SO. GOOD. My first time using shirataki noodles, after you talked about them in Made Whole. I rinsed & drained them and then threw them in right after the the sauce along with some chicken, which I had leftover from making the cookbook’s sheet pan pad thai. I like this one better just for the saucey-ness but they were both great and whip up in a flash (unless you decide to shred all your own veggies like I did over the weekend when feeding 7 people).
Amanda says
What can I use instead of sunflower seed butter? I can not find any unsweetened.
Cristina says
Any kind of peanut, almond, cashew butter will do
Lynn says
Is there a substitute I could use for the fish sauce?
Cristina says
Something else with umami flavor
ChihYu says
This is so interesting ! I have to check that noodle out. Amazing !
Darryl says
I’ve never come across these noodles before, CAN YOU SUGGEST A SUBSTITUTE FOR ME?
Cristina says
Hi Darryl! If you can find kohlrabi at the market you can spiralize it and make your own noodles. Any veggie noodle would work really 🙂
STACEY CRAWFORD says
Awesome! I will have to try these low carb veggie noodles!
Emily @ Recipes to Nourish says
Wow! I have got to get my hands on some of those noddles, so cool! And this looks amazing!!! Pad Thai is my favorite, your version sounds so good!
Katja says
I haven’t tried kohlrabi noodles yet. But they look so good. Thanks for turning me onto them. And your pad thai looks legit! YUM!!
Cristina says
they are so good!
Melissa @Real Nutritious Living says
I love kohlrabi and pad thai! What a perfect COMBINATION.
Kari - Get Inspired Everyday! says
So awesome that veggie noodles are starting to become more available, I love kohlrabi, so this will be a hit!
Jean says
Whoa what a cool product! I love that there are so many grain free options coming out these days and I can’t wait to try those out.
Tessa Simpson says
Kohlrabi is the BEST! I just recently discovered it, and now I am OBSESSED with it! I grow it in my garden now too, really easy to!
Cristina says
So rad!!! It must be so amazing from your garden!
Georgie says
Girl, you are always killing me with your amazing keto dishes! I’m devastated that we don’t get kohlrabi linguine in the UK. gonna be going on the hunt to make my own now <3
Cristina says
Thanks Georgie!! The noodles are so good!
Megan Stevens says
I’ve never had kohlrabi noodles, but now i want to! yum sauce and shredded chicken; pad thai is the best!
Carmit says
This recipe came out unbelievably well! I couldn’t find kolrabi noodles, but in an instagram live, Cristina suggested using zoodles. I’m also allergic to sunflowers, so I switched out almond butter for the sunbutter. I’ve spent time in thailand, so I am a thai food snob, and I have to say the flavor profile is on point. I can’t believe I did it myself 🙂 Thank you cristina. Love your recipes and can’t wait to get your book!!
Cristina says
Ahh Carmit!!! So awesome!! Thank you!!!