Roasted Veg Tacos with Avocado Cream and Feta

Tacos with roasted vegetables to share with your friends.

Pad thai is a stir-fried rice noodle dish popular in Thailand where
it is available as street food and in most restaurants.
Rice noodles, chicken, beef, or tofu, peanuts a scrambled egg
and bean sprouts among other veggies,are commonly used.
In a wok, the ingredients are sautéed together to provide even heat distribution.
The recipe is finished by tossing it with pad thai sauce
which gives it its trademark sour salty flavor with a tinge of sweetness.
Typically it’s served with a sunny side up egg
(love how the yolk runs into the rice!) and a side of fresh
cucumber and tomato (no dressing) to make a meal of it.

Roasted Veg Tacos with Avocado Cream and Feta

Difficulty: Advanced Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins Servings: 4 Calories: 596 Best Season: Summer


This delicious Pad Thai recipe is simple to prepare and
can be prepared in under 30 minutes.
It begins with fresh ingredients such as rice noodles chicken
shrimp, tofu cilantro bean sprouts peanuts, and scrambled eggs
all of which are thrown in a delectable handmade pad thai sauce
that tastes just like the kind you'd get at your favorite Thai restaurant.



  1. Cook the noodles until they are barely soft, as directed on the package. 
    Rinse well with cold water.

  2. Whisk together lime juice, brown sugar, fish sauce, soy sauce
    and cayenne pepper in a small bowl
    Place aside.

  3. Heat oil in a large nonstick skillet over medium-high heat.
    Cook until the bell pepper is soft, about 4 minutes.
    Cook for another minute, or until garlic is aromatic.
    Season with salt and pepper and add the shrimp.
    Cook for 2 minutes per side until pink.

  4. Pour in the egg while pushing the shrimp and vegetables
    to one side of the pan.
    Stir in the shrimp mixture after scrambling until barely set.
    Toss in the cooked noodles until well blended.
    Toss with the lime juice mixture until the noodles are thoroughly covered.

  5. Cook the beans for 3 minutes in a pan of boiling salted water.
    Drain and rinse under cold water before setting aside.

  6. In a large skillet, combine the noodles, sauce bean sprouts
    and peanuts (reserving some peanuts for topping at the end).
    To mix, toss everything together.

  7. Serving Serve immediately, with the remaining peanuts and lime
    wedges on the side as well as a sprinkling of chili and a handful
    of extra beansprouts if preferred (this is how the Thais do it!).
    Before eating, squeeze over some lime juice to taste.


Absolutely. If shrimp isn't your thing, saute boneless skinless chicken strips instead.

This dish is designed to taste more like authentic Pad Thai, which has more acidity and less sweetness than Pad Thai found in many American restaurants. If you want a milder meal, start with half the tamarind concentrate (then you can also toss the noodles with extra in the end, if you want more). If you want the meal to be sweeter, add 1/2 cup brown sugar. Please keep in mind that the intensity and tartness of different tamarind paste brands can differ greatly.

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