Nicola's Pad Thai

This vegetarian pad Thai recipe has a tang from tamarind paste, sweetness from brown sugar and nuttiness from peanut butter.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 520 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 3 tablespoons vegetable oil
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 1 tablespoon soy sauce
• 1 teaspoon hot chile paste
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon rice wine vinegar
• 1 tablespoon chopped cilantro
• 1 pinch paprika for garnish
• 1 teaspoon tamarind paste
• 2 cups pad Thai rice noodles, soaked in water overnight and drained
• 1 tablespoon chopped peanuts for topping
• 0.25 teaspoon ground coriander
• 0.5 teaspoon sesame oil
• 0.25 teaspoon ground ginger
• 0.5 teaspoon crushed red pepper flakes
• 0.5 cup vegetable broth
• 0.33333334326744 cup sliced fresh mushrooms
• 0.75 teaspoon garlic powder
• 0.33333334326744 cup chopped carrots
• 1.5 teaspoons peanut butter
• 0.33333334326744 cup chopped broccoli
• 0.33333334326744 cup snow peas, trimmed
• 0.33333334326744 cup sliced water chestnuts, drained
• 0.33333334326744 cup baby corn, drained
• 0.33333334326744 cup sliced zucchini

Recipe Instructions

Step 1

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

Step 2

Drain rice noodles and set aside.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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