Nicola's Pad Thai

Step 1
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

Step 2
Drain rice noodles and set aside.

Step 3
Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.

Step 4
Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

Step 5
Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

Step 6
Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.

Step 7
Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.

Step 8
Remove the wok from heat and pour the sauce over vegetables and rice noodles.

Step 9
Toss to fully coat the vegetables and rice noodles with sauce.

Step 10
Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.