Vegetable Pad Thai

Name: Vegetable Pad Thai
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 6 eggs; 118 milliliters fish sauce; 237 milliliters fresh bean sprouts, for garnish; 2 Tbsps chopped fresh cilantro leaves, for garnish; 2 Tbsps smashed garlic; 118 milliliters green bell peppers, julienned; 118 milliliters ground peanut; 2 Tbsps finely chopped onion; 59 milliliters shelled peanuts, for garnish; 118 milliliters red bell peppers, julienned; 340 grams pack dried rice stick noodles (sen lek); 118 milliliters soy sauce; 59 milliliters sugar; 2 teaspoons Thai pepper powder; 59 milliliters vegetable oil

Vegetable Pad Thai

The recipe Vegetable Pad Thai could satisfy your Asian craving in about 1 hour and 5 minutes. This dairy free and pescatarian recipe serves 6. One serving contains 452 calories, 13g of protein, and 17g of fat. A mixture of garlic, pack rice stick noodles, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Soak the rice stick noodles in tepid water for about 15 minutes.

Ingredients you will need

Pasta

Water

Rice

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.

Ingredients you will need

Water

Equipment you will use

Cutting Board

Sieve

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.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve.

Ingredients you will need

Egg

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.)

Ingredients you will need

Green Pepper

Fish Sauce

Soy Sauce

Whole Chicken

Garlic

Peanuts

Pepper

Shrimp

Onion

Sugar

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Bean Sprouts

Fish Sauce

Soy Sauce

Cilantro

Pasta

Peanuts

Sugar

Egg

Equipment

Ingredients

Servings:

eggs 118milliliters

fish sauce 237milliliters

fresh bean sprouts, for garnish 2Tbsps

chopped fresh cilantro leaves, for garnish 2Tbsps

smashed garlic 118milliliters

green bell peppers, julienned 118milliliters

ground peanut 2Tbsps

finely chopped onion 59milliliters

shelled peanuts, for garnish 118milliliters

red bell peppers, julienned 340grams

pack dried rice stick noodles (sen lek)118milliliters

soy sauce 59milliliters

sugar 2teaspoons

Thai pepper powder 59milliliters

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.