Teriyaki Pad Thai Noodles with Vegetables

Gluten-free and vegan never tasted so good!


  • 1 box of Pad Thai rice noodles
  • 5 oz. baby bella mushrooms (cleaned, destemmed & sliced)
  • 1 small bunch of thin asparagus (trimmed and chopped)
  • 1 medium leek (chopped & rinsed)
  • Teriyaki sauce (to taste)
  • beet horseradish dip (see my blog for the recipe)
  • salt & pepper (to taste)
  • sesame seeds
  • vegetable oil


  • Bring a medium sauce pot of water to a boil.
  • Add the noodles and cook for approx. 5-7 minutes.
  • Add leeks, asparagus and mushrooms to large mixing bowl, coat lightly with vegetable oil, season with salt & pepper then transfer to a preheated cast iron skillet.
  • Cook until tender then transfer to a large mixing bowl.
  • Drain noodles and add to the mixing bowl. Season the mixture with Teriyaki sauce (to taste) and toss gently.
  • Top with sesame seeds and add beet horseradish dip on the side for an extra kick.

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