Pad Thai Veggies with Soft Boiled Eggs

Pad Thai Veggies with Soft Boiled Eggs

This Pad Thai Veggies with Soft Boiled Eggs recipe is full of those delicious Thai inspired flavours – sweet, savoury and umami!

Pad Thai is a beloved Thai street food that has captured the hearts of foodies worldwide. Originally from Thailand, Pad Thai is a stir-fried noodle dish, often served with shrimp, chicken, or tofu, and flavoured with a delightful mix of sweet, salty, sour, and savoury ingredients. The balance of flavours in Pad Thai is what makes it so irresistible—tangy tamarind, sweet palm sugar, salty fish sauce, and a pop of freshness from lime and herbs. But today, we’re making this iconic dish with a bit of a difference.  It’s still loaded with colourful veggies but the dressing is made from a combination of creamy tahini and coconut, salty tamari and a squeeze of citrus from the lemon – all creating a delicious dressing to drizzle over those finely cut veggies.  Not forgetting the perfectly cooked gooey egg sliced on top too!

Why You’ll Love This Pad Thai Veggies with Soft Boiled Eggs

This Pad Thai Veggies with Soft Boiled Eggs offers a harmonious balance of textures and flavours. The creamy, nutty dressing enriches the fresh veggies, while the soft-boiled egg adds a protein punch. Plus, it’s versatile—make it ahead, and enjoy it whenever you like, whether you eat it cold or at room temperature. The combination of crunchy veggies and creamy dressing with a runny egg is both satisfying and wholesome, making it a perfect meal for any occasion.

Why This Recipe for Pad Thai Veggies with Soft Boiled Eggs works

This veggie-packed version of Pad Thai is a lighter, vibrant take on the traditional dish. With the addition of shredded Cavolo Nero cabbage, sweet red peppers, julienne-cut carrots, and courgette (zucchini), you get a hearty crunch and fresh flavour in every bite. The creamy, slightly tangy dressing made with tamari, tahini, lemon juice, and coconut cream complements the vegetables beautifully. The crowning glory? A perfectly soft-boiled egg, sliced on top just before serving, creating a rich, runny yolk that adds indulgence to the dish. A sprinkle of sesame seeds finishes it off, adding a lovely texture and nutty flavour.

This recipe can be made in advance, making it the perfect meal prep option, and it can be enjoyed at room temperature—ideal for a quick lunch, dinner, or even a picnic dish. Now, let’s get cooking!

Ingredients for Pad Thai Veggies with Soft Boiled Eggs

For the veggies

3 large leaves Cavolo Nero cabbage (or any dark leafy green), finely shredded

2 sweet red peppers, finely cut

2 medium carrot, julienne cut

1 large courgette (zucchini), julienne cut

For the dressing

2 TBSP tamari (or soy sauce for a non-gluten-free version)

4 TBSP tahini

1 lemon juiced

2 TBSP coconut cream

For the soft-boiled eggs

6 eggs (3 per serving)

 Toppings

Sesame seeds

Salt and pepper to taste

Step by step Instructions

Prepare the Soft Boiled Eggs

Bring a pot of water to a boil. Gently lower your eggs into the boiling water and cook for exactly 6 minutes for the perfect soft-boiled egg.

While the eggs are boiling, prepare an ice bath by filling a bowl with cold water and ice.

Once the eggs are done cooking, transfer them immediately to the ice bath to stop the cooking process. Leave them in the ice bath for a few minutes.

Peel the eggs carefully and set them aside. When ready to serve, slice each egg in half to reveal the rich, runny yolk inside.

Prepare the Veggies

In a large bowl, combine the shredded Cavolo Nero cabbage, finely cut red peppers, julienne carrots, and courgette. Toss them together to mix evenly.

Make the Dressing

In a small bowl, whisk together the tamari, tahini, lemon juice, and coconut cream until smooth and creamy.

Toss and Serve

Pour the dressing over the prepared veggies and toss to coat evenly. You can do this step ahead of time and let the veggies marinate in the dressing for a little while, or you can serve right away.

Place the veggie mixture on a plate or in a bowl. Slice the soft-boiled eggs in half and arrange them on top of the veggies.

Sprinkle with sesame seeds for a final touch of crunch and flavour.

Season with a pinch of salt and pepper to taste.

Enjoy!

This dish can be served at room temperature, making it a great option for meal prep. The balance of creamy dressing, crunchy vegetables, and the rich, velvety soft-boiled egg will surely delight your taste buds.

A Few Tips on How to Make Perfect Soft-Boiled Eggs

To get that runny yolk just right, timing is key. A 6-minute boil is perfect for achieving that luscious, slightly gooey centre. The ice bath immediately after boiling helps to stop the cooking process, ensuring your eggs remain perfectly soft inside. Be sure to peel them gently to preserve the delicate egg whites.

Happy cooking!

If you like this recipe, you may also like to try Mediterranean Baked Eggs