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Nicola's Pad Thai

  • 4servings
  • 15minutes
  • 520calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, H, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups pad Thai rice noodles, soaked in water overnight and drained

  2. 1/2 cup vegetable broth

  3. 2 tablespoons vegetable oil

  4. 1 tablespoon brown sugar

  5. 1 tablespoon soy sauce

  6. 1 tablespoon rice wine vinegar

  7. 1 1/2 teaspoons peanut butter

  8. 1 teaspoon chopped fresh cilantro

  9. 1 teaspoon onion powder

  10. 1 teaspoon tamarind paste

  11. 1 teaspoon hot chile paste

  12. 3/4 teaspoon garlic powder

  13. 1/2 teaspoon sesame oil

  14. 1/2 teaspoon crushed red pepper flakes

  15. 1/4 teaspoon ground coriander

  16. 1/4 teaspoon ground ginger

  17. salt and ground black pepper to taste

  18. 3 tablespoons vegetable oil

  19. 1/3 cup chopped broccoli

  20. 1/3 cup chopped carrots

  21. 1/3 cup snow peas, trimmed

  22. 1/3 cup sliced water chestnuts, drained

  23. 1/3 cup baby corn, drained

  24. 1/3 cup sliced fresh mushrooms

  25. 1/3 cup sliced zucchini

  26. 1 tablespoon vegetable oil

  27. 1 tablespoon chopped peanuts for topping

  28. 1 tablespoon chopped cilantro

  29. 1 pinch paprika for garnish

Instructions Jump to Ingredients ↑

  1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

  2. Drain rice noodles and set aside.

  3. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.

  4. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

  5. Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

  6. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.

  7. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.

  8. Remove the wok from heat and pour the sauce over vegetables and rice noodles.

  9. Toss to fully coat the vegetables and rice noodles with sauce.

  10. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

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