Traditionally pad thai is served with scrambled egg cut into ribbons on top but since I was planning to refrigerate these for a few days and I’m not a fan of refrigerated scrambled eggs I left that out haha. What I love so much about these jars (besides how easy they are and that they taste great hot or cold) is that the veggie layer tastes fantastic on its own and the noodles taste great on their own. When everything comes together it’s a fantastic meal but I think it’s better because each part could stand alone. I also added the fresh raw red pepper so that the bowl would have some crunch in it. You can and should feel free to add whatever veggies you like! I’m a huge fan of sauteed carrots so I started there and built the recipe around them but if you want zucchini or water chestnuts don’t be afraid to mix it up and make it your own! :)
That pizza quesadilla doe.
i’m so turned on rn