One of my top fertility-friendly food habits is to eat a rainbow everyday. This simple rainbow pad Thai recipe will help you to do just that. It’s bursting with colour, flavour and goodness. If you want something super-quick, nutritious and delicious then look no further. Warning: the spicy peanut sauce is super addictive!
Rainbow pad Thai ingredients
You only need a handful of fresh ingredients for this stir-fry, plus a protein of your choice.
- Olive oil: For stir-frying.
- Protein: Choose from chicken breast mini fillets or steak strips, or if you’re vegan a tofu of your choice cut into chunks.
- Aromatics: Spring onions, garlic, ginger and red chilli.
- Veggies: Use a rainbow of veg – as much colour as possible. I used courgette, carrot, tenderstem broccoli, red and yellow bell peppers and red cabbage. Prepping the veg is the longest thing about this meal. If you have a food processor I recommend using the grater attachment and grating all the veg – it doesn’t need to look pretty, just taste good! If you do grate everything it will take less time to cook too.
- Coriander leaves: For a garnish.
Thai peanut sauce
This spicy peanut sauce is made from just fresh lime juice, tamari, peanut butter and a pinch of chilli flakes for a touch of heat. You simply place the ingredients in a small jug and whisk until smooth. That’s it!
How to make rainbow pad Thai
Once you’ve made the spicy peanut sauce you can make this rainbow pad Thai in three simple steps:
- Cook your protein: Heat 1 tablespoon of the oil in a small frying pan and stir-fry your protein of choice until cooked through.
- Stir-fry the aromatics: Meanwhile, heat the remaining olive oil in a large frying pan or wok over a medium-high heat. Add the onion, garlic, ginger and chilli and stir-fry for 1 minute or until fragrant.
- Stir-fry the veg: Add the vegetables and stir-fry for 2 minutes or until the broccoli turns vibrant green. Add the spicy peanut sauce and protein, mix to combine and warm through, about 1 minute.
That’s it! Divide between serving bowls and sprinkle with coriander to serve. The quickest, tastiest meal ever!
More quick and easy dinners to try
- Spiced salmon tray bake
- Baked cod with salsa verde
- Easy chilli chicken
- Courgetti spaghetti bolognese
- Easy weeknight vegan chilli
- Coconut cauliflower curry
I hope you enjoy this Rainbow pad Thai recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Rainbow pad Thai
Protein of your choice. Choose from:
- 200 g chicken breast mini fillets
- 200 g organic tofu diced
- 200 g beef steak strips
Thai peanut butter sauce
- Juice of 1 lime
- 6 tbsp tamari (see notes)
- 6 tbsp smooth peanut butter (see notes)
- Pinch of chilli flakes optional
- 2 tbsp extra virgin olive oil
- 4 spring onions finely sliced
- 2 garlic cloves crushed
- 1 thumb-sized piece ginger finely grated
- 1 red chilli finely chopped (membranes and seeds removed for less heat)
- 1 medium courgette spiralised, finely sliced or grated
- 1 carrot cut into matchsticks or grated
- 6 sprigs of tenderstem broccoli chopped into florets
- ½ red pepper thinly sliced
- ½ yellow pepper thinly sliced
- ¼ red cabbage finely shredded or grated
- ½ small bunch fresh coriander leaves roughly chopped
- Place the lime juice, tamari, peanut butter and chilli flakes (if using) in a small bowl or food processor and whisk or process until smooth. Add a little water to thin if needed. Set aside.
- Heat 1 tablespoon of the oil in a small frying pan and stir-fry your protein of choice until cooked through.
- Meanwhile, heat the remaining olive oil in a large frying pan or wok over a medium-high heat. Add the onion, garlic, ginger and chilli and stir-fry for 1 minute or until fragrant.
- Add the vegetables and stir-fry for 2 minutes or until the broccoli turns vibrant green. Add the sauce and protein, mix to combine and warm through, about 1 minute.
- Divide between serving bowls and sprinkle with coriander to serve.
- Tamari is gluten-free soy sauce and uses less ingredients. I recommend tamari even if you’re not following a gluten-free diet.
- This recipe works best with a smooth, thick, well-blended peanut butter. Avoid using peanut butter that has settled with a layer of oil on the top and dried-out peanut butter underneath. You can also use almond butter or tahini.
- If you have a food processor, make life easier by grating all your vegetables together. It doesn’t need to look pretty – just taste good!