VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
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
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
VEGETARIAN PAD THAI
This Pad Thai is one of my family's favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. Top with your favorite protein: chicken, seafood, tofu, etc. http://www.elanaspantry.com/vegetarian-pad-thai/
Provided by Elanas Pantry
Categories Free Of...
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water for noodles to boil in a large pot.
- Cook noodles according to instructions on package, then drain and set aside.
- In a large skillet, heat olive oil, and then add onion.
- Sauté onions for 10-15 minutes, over medium-low heat until lightly browned.
- Add broccoli and ¼ cup water.
- Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
- Stir in garlic and salt.
- Then stir in sesame oil, agave and ume vinegar.
- In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
- Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
- Place noodles on individual plates, then top with broccoli mixture.
- Garnish with scallions, cilantro and peanuts.
Nutrition Facts : Calories 401.2, Fat 18.7, SaturatedFat 2.6, Sodium 350.1, Carbohydrate 54.9, Fiber 5.8, Sugar 4.7, Protein 7.3
VEGETARIAN PAD THAI
This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.
Provided by Lillian Chou
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
- Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
- Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
- Cut shallots crosswise into very thin slices with slicer.
- Rinse tofu, then cut into 1-inch cubes and pat very dry.
- Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
- Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
- Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
- Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
- Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
- Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
- Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
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- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
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