Vegetable Pad Thai
Ingredients:
8 oz dried, wide flat rice noodle (I use: Annie Chun's Pad Thai Brown Rice Noodles)
2 tbsp brown sugar
2 tbsp fresh lime juice
3 tbsp soy sauce (I use: lite soy sauce)
1 tsp chile garlic sauce (I use: Huy Fong, Chile Garlic Sauce.... it's not the same as Siracha)
2 tbsp olive oil
1 small onion, diced
1 garlic clove, minced
1 head broccoli, chopped
1 carrot, shredded
2 large eggs
1/2 cup cilantro, chopped for garnish
1/4 cup roasted, unsalted peanuts, chopped
1.) Soak noodles according to package. Depending on the brand, this could take anywhere from 10-45 minutes. The brand I use only takes 10 minutes. Drain noodles after soaking. Set Aside.
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| Annie Chun's, Pad Thai Brown Rice Noodle, is the brand I'll be using for this recipe. |
2.) In a small bowl, whisk together the brown sugar, lime, soy sauce, and chile garlic sauce.
3.) In a large skillet heat oil over medium high heat. Add onions, wait a few minutes, then add garlic and saute until contents are fragrant and soft. Add eggs, beat lightly in skillet before they set, continue scraping sides of skillet until eggs are almost set. Transfer to plate. Set aside.
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| Onions, garlic, green pepper, and eggs. Set to perfection! |
4.) Add broccoli and carrots to skillet with a little water. Steam for about 5 minutes. Drain water, transfer broccoli and carrots to plate with the egg mixture. Set aside.
5.) Add noodles and soy sauce mixture to skillet; cook, tossing constantly until noodles are soft and coated with sauce (~2 minutes). Add egg mixture with veggies and toss to coat and warm.
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| Once the noodles are coated in sauce, add your egg/veggie mixture! Naked Tofu is a great addition here as well. |
6.) Serve topped with cilantro and peanuts.
**Helpful hints
To shred the carrots, and chop the peanuts I use a rotary cheese grater. I find it so much easier than using a microplane or chopping by hand!
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| Yum. Delicious Vegetable Pad Thai! |
Bon Appetit!
Brittany
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