The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.
Ingredients
- 2 cups pad Thai rice noodles, soaked in water overnight and drained
- ½ cup vegetable broth
- 3 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons peanut butter
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon onion powder
- 1 teaspoon tamarind paste
- 1 teaspoon hot chile paste
- ¾ teaspoon garlic powder
- ½ teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- salt and ground black pepper to taste
- 1/3 cup chopped broccoli
- 1/3 cup chopped carrots
- 1/3 cup snow peas, trimmed
- 1/3 cup sliced water chestnuts, drained
- 1/3 cup baby corn, drained
- 1/3 cup sliced fresh mushrooms
- 1/3 cup sliced zucchini
- 1 tablespoon vegetable oil
- 1 tablespoon chopped peanuts for topping
- 1 tablespoon chopped cilantro
- 1 pinch paprika for garnish
Directions
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.
Cook’s Note:
Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 520 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat3g | 17% |
Sodium467mg | 20% |
Total Carbohydrate71g | 26% |
Dietary Fiber4g | 15% |
Total Sugars7g | |
Protein5g | |
Vitamin C15mg | 76% |
Calcium39mg | 3% |
Iron1mg | 7% |
Potassium238mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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