Posted in /Cooking/Entrees/Vegetarian on Monday, July 15, 2019
This used to be my go to order when eating out at Thai restaurants but now I can make it at home and it tastes just as authentic!
Yield: 3 servings
Pad Thai Ingredients
2 oz rice noodles
1/2 bell pepper - Julienne
1/4 zucchini - julienne (Optional)
1/4 yellow onion - Julienne
1 carrot - Julienne
1 Tbsp oil
1 egg - beaten
2 Tbsp cashews or peanuts - chopped
2 Tbsp green onions - cut on bias (diagonal)
Lime for garnish
Fresh parsley for garnish
1 1/2 Tbsp fish sauce
1 1/2 Tbsp brown sugar
2 Tbsp broth
1 Tbsp tamarind paste (soy sauce can work as a substitute but isn't as nice)
2 tsp soy sauce
1/2 tsp chili sauce (Siracha)
1. Place the uncooked noodles in a bowl of boiling water to soak.
2. In a separate small bowl mix together all sauce ingredients
3. Heat a 1/2 Tbsp of oil over medium heat. Add the red pepper, onion, and carrot and saute for 2-3 minutes or until tender. Be careful not to overcook them. - They will get soggy and heavy. Transfer to a dish and set aside.
4. Drain noodles - They should be softened by now.
5. Add another 1/2 Tbsp of oil to the pan. Add the noodles to the hot pan and saute for a minute using tongs to toss.
6. Add the sauce and saute for another minute or two, until the sauce is starting to thicken and stick to the noodles.
7. Push the noodles aside to make room for the beaten egg. Pour the egg into prepared space in pan and let sit for 30 seconds or so. Toss everything around with the tongs. The egg will stick to the noodles and everything will get sticky (this is good!)
8. Add in the vegetables, toss together and remove from heat. Garnish with green onions and serve immediately.
9. Garnish with crushed peanuts, wedge of lime and sprig of parsley
- There is a fine line between the mixture being just right sticky and TOO sticky. Usually too sticky happens when you cook it too long. Watch it carefully and once you see it starting to come together, remove it from the heat right away.
- You might not need all the sauce in this recipe, use your best judgment. Remember it should be sauce not soup. Moreover, you can always add a little more later if you want it.
- This recipe is gluten free other than the soy sauce, so just swap that out for more tamarind if you need it to be gluten free.