Veggie Pad Thai

Name: Veggie Pad Thai
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 946 milliliters bean sprouts; 237 milliliters broccoli rabe or 1 cup other greens; 1 teaspoons cayenne pepper; 6 servings cilantro, chopped, for garnish; 3 eggs, beaten, cooked, rolled up, and shredded; 59 milliliters fish sauce; 4 garlic cloves, finely chopped; 237 milliliters finely ground raw peanuts (should be raw and then roasted); 59 milliliters olive oil, for frying; 1 Tbsp paprika; 2 larges portabella mushrooms, cut in 1 inch chunks; 237 milliliters preserved ground radish; 397 grams packagemedium dried rice noodles; 118 milliliters rice wine vinegar; 1 bunch scallion, chopped; 2 Tbsps good-quality soy sauce; 59 milliliters sugar; 4 Tbsps tamarind juice (try subbing pomegranete,cranberry, or other juices); 227 grams tofu, cut in small cubes, coated with cornstarch and fried; 1 small zucchini, cut in julienne strips (optional)

You can never have too many main course recipes, so give Veggie Pad Thai a try. Watching your figure? This dairy free and pescatarian recipe has 394 calories, 12g of protein, and 5g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of tamarind juice, broccoli rabe, fish sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a rather inexpensive recipe for fans of Asian food. From preparation to the plate, this recipe takes about 31 minutes.

Instructions

Soak noodles in hot water until slightly limp; drain and set aside. In a medium bowl, combine fish sauce, soy sauce, tamarind(or other) juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside. Prepare and measure all of the other ingredients before beginning to cook.

Ingredients you will need

Fish Sauce

Soy Sauce

Tamarind

Pasta

Vinegar

Radish

Juice

Sugar

Water

Equipment you will use

Bowl

Heat oil in a wok or large skillet over high heat. When oil is hot, working quickly, add garlic, mushrooms, and greens, lower heat slightly, and saute until mushrooms are about halfway done, about 5-8 minutes.

Ingredients you will need

Mushrooms

Garlic

Greens

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add cayenne pepper and paprika and toss to combine.

Ingredients you will need

Cayenne Pepper

Paprika

Add noodles and radish mixture and toss well.

Ingredients you will need

Pasta

Radish

Add bean sprouts and tofu and toss.

Ingredients you will need

Bean Sprouts

Tofu

Add peanuts and scallions and toss. When all the ingredients are heated through, remove from heat.

Ingredients you will need

Green Onions

Peanuts

Garnish with shredded eggs, lime wedges, and cilantro if desired.

Ingredients you will need

Lime Wedge

Cilantro

Egg

Serve immediately.

Equipment

Bowl

Frying Pan

Wok

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. 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 LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.