Home Recipes Zen Garden Pad Thai

Zen Garden Pad Thai

Total Time: 20 mins.
Prep Time: 15 mins.
Cook Time: 5 mins.
Serves: 4


1/3 cup (75 mL) naturally brewed soy sauce
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) each: minced garlic, grated fresh ginger, sesame oil
Pinch dried red chile peppers
1 pkg (500 g) Europe’s Best® Zen Garden vegetables
1/2 lb (250 g) medium-width rice stick noodles
2 tbsp (30 mL) Spectrum Naturals® Canola Oil, divided
1 pkg (170 g ) Yves Veggie Cuisine® Chicken Veggie Tenders
1/3 cup (75 mL) each: chopped green onion, chopped cilantro, dry roasted peanuts
Lime wedges

Star Product

Original Veggie Ground Round


  1. Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
  2. Thaw vegetables; drain well. Set aside.
  3. Prepare noodles according to package directions. Toss noodles with 1 tbsp (15 mL) of the oil. Set aside and keep hot.
  4. In a large non-stick skillet over medium-high heat, heat remaining 1 tbsp (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.
  5. Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges. 


Lacto-Ovo Vegetarians :  add scrambled egg, if desired.