pad thai

gluten-free, vegetarian
2-3 servings


  • 2 cups rice noodles
  • 1 crown broccoli
  • 2 cups shiitake mushrooms
  • 1 cup carrots (sliced)
  • 1 yellow onion
  • 1 stalk bok choy
  • ¼ cup green onions (chopped)
  • 1 egg
  • 2 tbsp avocado oil
  • natty’s thai peanut sauce 
    • recipe on website
  • 1 tbsp peanuts (crushed)


  1. boil rice noodles for 8-10 minutes.
  2. chop and slice broccoli, mushrooms, carrots, and onions.
  3. set the stove at low-medium temperature. Drizzle avocado oil on a medium/large pan.
  4. add onions to pan and cook for about 3-4 minutes. 
  5. add carrots and broccoli to the same pan and cook for an additional 4-5 minutes. 
  6. add mushrooms and bok choy to pan and cook for about 2-3 minutes. 
  7. once vegetables are cooked, add vegetables to pot with noodles and gently mix together. Make sure the stove is set to a low temperature.
  8. cook egg in pan and scramble. Add scramble to noodle and vegetable mixture. 
  9. add natty’s thai peanut sauce to pot and mix together.
  10. top with green onions and crushed peanuts.
  11. enjoy!