Nicola's Pad Thai recipe

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Ingredients

2 cups pad Thai rice noodles, soaked in water overnight and drained
½ cup vegetable broth
2 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
3 tablespoons vegetable oil
⅓ cup chopped broccoli
⅓ cup chopped carrots
⅓ cup snow peas, trimmed
⅓ cup sliced water chestnuts, drained
⅓ cup baby corn, drained
⅓ cup sliced fresh mushrooms
⅓ cup sliced zucchini
1 tablespoon vegetable oil
1 tablespoon chopped peanuts for topping
1 tablespoon chopped cilantro
1 pinch paprika for garnish

Nutrition Info

519.6 calories
carbohydrate: 70.9 g
cholesterol: : -
fat: 24.2 g
fiber: 4.1 g
protein: 5.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 467.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Drain rice noodles and set aside.

  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.

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

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

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

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

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

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

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

Recipe Yield

4 servings

Recipe Note

The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.

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