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Ingredients
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2 cups pad Thai rice noodles, soaked in water overnight and drained
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½ cup vegetable broth
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2 tablespoons vegetable oil
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1 tablespoon brown sugar
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1 tablespoon soy sauce
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1 tablespoon rice wine vinegar
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1 ½ teaspoons peanut butter
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1 teaspoon chopped fresh cilantro
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1 teaspoon onion powder
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1 teaspoon tamarind paste
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1 teaspoon hot chile paste
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¾ teaspoon garlic powder
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½ teaspoon sesame oil
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½ teaspoon crushed red pepper flakes
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¼ teaspoon ground coriander
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¼ teaspoon ground ginger
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salt and ground black pepper to taste
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3 tablespoons vegetable oil
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⅓ cup chopped broccoli
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⅓ cup chopped carrots
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⅓ cup snow peas, trimmed
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⅓ cup sliced water chestnuts, drained
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⅓ cup baby corn, drained
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⅓ cup sliced fresh mushrooms
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⅓ cup sliced zucchini
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1 tablespoon vegetable oil
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1 tablespoon chopped peanuts for topping
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1 tablespoon chopped cilantro
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1 pinch paprika for garnish
Directions
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Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
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Drain rice noodles and set aside.
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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.
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Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
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Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
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Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
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Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
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Remove the wok from heat and pour the sauce over vegetables and rice noodles.
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Toss to fully coat the vegetables and rice noodles with sauce.
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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)
520 | Calories |
24g | Fat |
71g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 520 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 3g | 17% |
Sodium 467mg | 20% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 15mg | 17% |
Calcium 39mg | 3% |
Iron 1mg | 7% |
Potassium 238mg | 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.