VEGETARIAN PHAD THAI
This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.
Provided by SKLIMCZAK
Categories World Cuisine Recipes Asian Thai
Time 1h40m
Yield 8
Number Of Ingredients 18
Steps:
- Submerge the rice noodles in a large bowl of hot water for about an hour.
- Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
- In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
- Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.
Nutrition Facts : Calories 830.4 calories, Carbohydrate 103.6 g, Cholesterol 95.4 mg, Fat 39.4 g, Fiber 7 g, Protein 23.6 g, SaturatedFat 8.1 g, Sodium 998.8 mg, Sugar 44.1 g
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Arianna Ray
[email protected]As a busy parent, I appreciate recipes that are quick and easy to make. This vegetarian pad thai fit the bill perfectly. It took me less than 30 minutes to whip up, and my kids loved it! They especially enjoyed the sweet and tangy sauce. Will definit
Sud Silva
[email protected]This vegetarian pad thai is a guilt-free indulgence! It's packed with nutritious veggies and tofu, and the sauce is made with wholesome ingredients like tamarind and coconut milk. I felt satisfied and energized after eating it. Highly recommend it to
Keisha Crawford
[email protected]Loved this recipe! It was quick and easy to make, and the results were amazing. My family raved about the flavors and textures. The tofu was crispy on the outside and tender on the inside, and the vegetables were cooked to perfection. Will definitely
Asim Warraich
[email protected]As a long-time vegetarian, I'm always on the lookout for new and exciting veggie dishes. This vegetarian pad thai definitely lived up to my expectations. The flavors were bold and authentic, and the texture was spot-on. Plus, it was a breeze to make.
Star Eagle
[email protected]This vegetarian pad thai recipe is a game-changer! The combination of rice noodles, tofu, and colorful vegetables is a flavor explosion in every bite. The tamarind sauce is tangy and perfectly balanced, hitting all the right notes. The instructions a