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Hello Luuuxers, I would like to share with you one of my favorite vegetable pad thai recipe! This recipe is a keeper and is really easy to follow, do give it a try if you are a big fan of PAD THAI Noodles :)
Recipe adapted from : http://thaifood.about.com/od/vegetarianthairecipes/r/padthaiveg.htm
1. 8 oz. dried Pad Thai rice noodles
2. 1-2 eggs
3. 1 tsp. grated ginger
4. 1/2 cup of assorted vegetables: Carrot/Cabbage/Zucchini/ Green Beans/ Orange & Yellow Peppers
5. 2-3 cups bean sprouts
6. 1/3 cup fresh Basil
7. 1/4 cup chopped unsalted dry-roasted peanuts
PAD THAI SAUCE:
1. 3/4 to 1.5 Tbsp. tamarind paste, to taste (available at Asian/East Indian food stores)
2. 1/4 cup vegetable stock
3. 3+1/2 Tbsp. soy sauce or wheat-free soy sauce
4. 1/2 to 1 tsp. chili sauce or sweet and sour sauce
5. 3 Tbsp. brown sugar, or more to taste
6. 1/8 tsp. ground white pepper
Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
2. Combine `pad Thai sauce` ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. ginger, and chili. Stir-fry 1 minute to release the fragrance.
4. Add all the vegetables except for bean sprouts plus stock. Stir-fry 2 minutes.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble. **Note: I used another pan because mine is small
6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy (`al dente`) and a little sticky.
7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved basil and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).