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.
VEGGIE PAD THAI
[DRAFT]
Provided by Food Network
Time 30m
Yield 4 Servings
Number Of Ingredients 16
Steps:
- 1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 20 seconds.
- 2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
- 3. Garnish with chopped peanuts and cilantro.
QUICK VEGGIE PAD THAI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
- For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
- Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.
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.
VEGETABLE PAD THAI
With a perfect balance of flavors, there's good reason that this iconic Thai street-food dish is also one of the most popular takeout menu items. Made with salty, umami fish sauce, tangy tamarind paste, crunchy peanuts and tender rice noodles, this dish has everything going for it. Our version has lots of veggies plus a few shortcuts that make it friendly for home cooks.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
- While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
- Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
- Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
- Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
- Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.
VEGETABLE PAD THAI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak the rice stick noodles in tepid water for about 15 minutes. Remove them to a cutting board and cut into 4-inch pieces then place in a strainer to let all water drain off, and set aside.
- Coat the bottom of an omelette pan with a small amount of oil and pour off excess. Beat the eggs together and add to pan forming a thin layer, and cook as you would a thin omelette. Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve.
- Heat the oil over medium-high heat in a wok or large skillet and add garlic, onion, and red and green peppers, and cook for 2 minutes. One at a time, add the ground peanut, fish sauce, soy sauce, sugar and pepper powder, stirring the mixture the entire time. (Note: chicken, shrimp, or tofu can be added to this dish at the saute stage.) Add the noodles and be sure to stir! The noodles tend to burn if not continuously stirred. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce or soy sauce (both salty), or sugar (sweet). (Here is where a matter of preference comes into play.) To serve, place the noodle mixture on a plate, top with cooked egg and garnish with bean sprouts, peanuts and cilantro.
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