Garden Pad Thai

A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day!

Garden Pad Thai


  • Wide rice noodles
  • 1 med onion, chopped
  • 1 clove garlic, minced
  • 2 Tbs oil
  • 0.5 lb pork loin, finely sliced
  • 1 carrot, grated
  • Chopped kale (or spinach)
  • Vegetables of your choice (in this picture we used radishes and peppers)
  • 2 Eggs
  • 1 Tbs peanut butter
  • Soy sauce and oyster sauce to taste
  • Bean sprouts
  • Crushed peanuts
  • Lemon


  1. Soak rice noodle in hot water for 15 min.
  2. In large wok sauté onion and garlic in oil until translucent. Add pork and brown.
  3. Add soy sauce, oyster sauce and peanut butter to create a flavorful base.
  4. Add vegetables. Cook till tender.
  5. In separate pan, scramble eggs, and add to wok.
  6. Drain noodles and combine with vegetables in wok.
  7. Serve topped with sprouts, crushed peanuts and a sprinkle of lemon juice.