Roasted Veggie Pad Thai

Here is my take on pad thai. I hardly make Asian food (…why not?? SO good), but I wanted to try the brown rice noodles and Trader Joe’s Soyaki sauce I’ve had for a while. Of course, since I am on a roasted veggie kick, I HAD to incorporate a bunch! Full of veggies and protein, and that Soyaki sauce is ah. Maze. Ing.

Roasted Veggie Pad Thai with Chicken

Makes two servings.


1 large zucchini
1 red bell pepper
1 head of broccoli
1 cup sliced mushrooms
2 TB extra virgin olive oil
Garlic powder
Trader Joe’s Soyaki Sauce (you can also use teriyaki and/or soy sauce)
Sriracha Sauce (optional….I like things SPICY!)
6 oz brown rice noodles, fettucine-style (or other long noodle pasta)
2 small cooked, shredded chicken breasts
1/2 red onion, diced
2 cloves garlic, minced
Sea salt and pepper to taste
1/2 cup broccoli sprouts
Cilantro for garnish (optional)


Set oven to 400°. Slice zucchini, pepper, and broccoli. Place these and mushrooms on a cookie sheet and drizzle with olive oil and sprinkle with garlic powder, cracked black pepper, and sea salt. Roast for ten minutes, flip/stir, and roast for ten more. Perfect veggies, every time!

In a bowl, mix some Soyaki sauce in with the shredded chicken breasts. Sit aside to marinate in the sauce as you wait for the veggies and pasta to finish.

Cook pasta according to directions. Drain, rinse with cold water, and then put back into the pot you cooked it in, along with the shredded chicken and some more Soyaki sauce, just enough to coat. If you like sriracha (a Thai hot pepper sauce), add it now. A little goes a long way! Also mix in diced onions and minced garlic. Cook for two minutes.

Add in the roasted veggies. Stir for a minute or two to heat throughout. Stir in the sprouts, plate, and add cilantro for garnish, if you choose.

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