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Pad Thai Goong

From Our Kitchen


1 lb. Pad Thai noodles
½ cup oil
1 Tbsp. shallots, chopped
1 Tbsp. garlic, chopped
1 Tbsp. ginger, chopped
white radish, chopped
carrots, chopped
celery, chopped
zucchini, chopped
red pepper, chopped
1 Tbsp. lemongrass, chopped
1 cup Pad Thai sauce
¼ cup peanuts, chopped
1 tsp. crushed red pepper flakes


Bring oil to a high heat in a wok. Add shallots, garlic, ginger, and lemongrass. Cook for 2-4 minutes then add radish, carrots, peppers, and celery and cook for another 2-4 minutes. Add zucchini and summer squash and cook until tender.

Add sauce and noodles and mix until coated. Remove from heat and serve with chopped peanuts on top.

Serves 2-4