Rainbows are rad. Every kind of rainbow makes this world a better place. My after work routine on those days where I haven’t meal prepped actually revolves around the biggest and brightest edible rainbow imaginable. Let me explain. When I have no clue what I want to eat or what I even have in stock to prepare for a meal I automatically go to the “Rainbow Rule.” I literally pull every vegetable I have out of the fridge and out of the pantry (which is my nice way of saying the big bowl on the counter that attracts all of summer’s fruit flies). From there my creative juices start flowing once I have that visual of what I have to work with. I then start chopping, slicing, dicing, and mincing like a mad woman and get all super nerdy excited about this beautiful array of colours building up in front of me. Once I have prepped all of my veggies I have chosen to work with, I then decide if I am in the mood for raw or cooked. If raw, the biggest and bestest salad concoction is about to go down. If cooked, I start to sauté or steam my veggies and ponder what amazing spices I want to include and check to see if I have any cooked grains (like rice or quinoa) ready so that I could make this into a rice or quinoa bowl. I skim for any cooked or prepared sources of whole protein I can add as well (which is why organic canned beans are always a great thing to have in stock-just in case you’ve really got nothing else to work with). In the end, my “Rainbow Rule” meals always taste absolutely incredible. They always turn out way better than I ever anticipated and I never regret going home and preparing myself a home cooked meal versus ordering takeout.
This exquisite Pad Thai recipe was a result of a “Rainbow Rule” night. I magically had all of these nutrient dense and colourful ingredients to create a Pad Thai recipe that included every whole food I was longing for. I’m a fan of veggies and a lot of them. You guys know this by now. I included every veggie I had in stock and that I thought would complement my spin on the traditional Pad Thai dish we all love. I used half zoodles (zucchini noodles) and half rice noodles for the base to keep it lighter (and of course, to add another green veggie to the mix)! I kept this meal completely plant based but of course you could add egg and beef or chicken if that is what your little heart desires. I did use Oh She Glow’s Pad Thai Sauce recipe because it was just phenomenal and I had no desire to make any changes to it. I hope you all enjoy this colourful success as much as I do (I have made it two weeks in a row now)!
Rainbow Pad Thai
- 1 cup broccoli, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 1 large carrot, julienne peeled
- 1 cup frozen and organic shelled edamame
- 1 large zucchini, julienne peeled (or you can use a spiralizer or mandolin)
- 1.5 cups of cooked rice noodles (or brown rice fettuccine)
- 1 cup bean sprouts
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. fresh cilantro, chopped
- 1 Tbsp. sesame seeds
- ¼ cup halved cashews or crushed peanuts
Sauce: (recipe from Oh She Glows)
- ¼ cup all natural peanut or almond butter
- 2 Tbsp. fresh lime juice
- 2 Tbsp. tamari sauce
- 2 Tbsp. water
- ½ Tbsp. sesame oil
- 2.5 Tsp. pure maple syrup
- 1 garlic clove, minced
- 1 inch piece of fresh ginger, minced
*I did add 1/2 Tsp. chilli flakes (omit if you do not like or cannot tolerate spicy)
- Steam the broccoli and bell peppers in a large and covered wok over medium heat with ~1 cup water.
- Stir frequently and keep steaming until the vegetables appear bright and tender (~10 minutes).
- Meanwhile, prepare your sauce ingredients together in a small bowl, mix thoroughly and set aside.
- Drain the majority of the water (you may want a tad to remain in the skillet to prevent sticking), turn the heat down to medium-low, and add the onion, carrots, and edamame. Cook and stir for 5 minutes.
- Add the raw zucchini noodles and cook and stir for another 2 minutes.
- Add the cooked rice noodles, the bean sprouts, the peanut or almond sauce, the basil, and the cilantro and mix thoroughly to combine all ingredients. Keep mixing and cooking for another few minutes.
- Lastly, add the sesame seeds and cashews or peanuts for garnish and serve warm.
Has anyone else unknowingly followed the "Rainbow Rule?" If so, what was your greatest success? If not, try it out and let me know what you make!