Vegetable Pad Thai with Snow Peas

Vegetable Pad Thai with Snow Peas

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"This is a great vegetarian dish with loads of flavour, texture and colour."
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30 m servings 526 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a large pan heat oil over medium-high, saute onions, cabbage, red pepper, carrots and snow peas until tender, about 12 minutes.
  2. Add VH(R) Pad Thai Sauce and noodles to pan and toss until heated through. Serve sprinkled with peanuts. To avoid noodles from sticking to the pan turn off heat while tossing with sauce.


  • Tips:
  • Add a package of diced, firm tofu to the pan 4 minutes before vegetables are cooked for a great source of protein.
  • When cooking the noodles be sure to lightly salt the cooking water.


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FANTASTIC!! I couldn't find bottled Pad Thai sauce so used Mae Ploi instead. YUM!!!

This is so good! Will defiantly make this again!

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