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Nicola's Pad Thai
Nicola's Pad Thai
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
510 minutes
Vegetarian Pad Thai with tangy tamarind, sweet brown sugar, and nutty peanut butter.
Ingredients:
  • 2 cups pad Thai rice noodles, soaked in water overnight and drained
  • 0.5 cup vegetable broth
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1.5 teaspoons peanut butter
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon onion powder
  • 1 teaspoon tamarind paste
  • 1 teaspoon hot chile paste
  • 0.75 teaspoon garlic powder
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon crushed red pepper flakes
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground ginger
  • 3 tablespoons vegetable oil
  • 0.33333334326744 cup chopped broccoli
  • 0.33333334326744 cup chopped carrots
  • 0.33333334326744 cup snow peas, trimmed
  • 0.33333334326744 cup sliced water chestnuts, drained
  • 0.33333334326744 cup baby corn, drained
  • 0.33333334326744 cup sliced fresh mushrooms
  • 0.33333334326744 cup sliced zucchini
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped peanuts for topping
  • 1 tablespoon chopped cilantro
  • 1 pinch paprika for garnish
Instructions:
  • Allow the uncooked noodles to soak in 8 cups of water for 8 hours or overnight until they soften.
  • Strain the rice noodles and keep them aside.
  • In a saucepan, combine 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. Whisk until well blended.
  • Bring the sauce to a gentle bubble over medium heat, then lower the heat and let it simmer while you work on the other ingredients.
  • In a large wok, warm 3 tablespoons of vegetable oil over medium heat.
  • Toss a vibrant mix of broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok, sauté until tender, 8 to 10 minutes.
  • Toss drained noodles and 1 tablespoon vegetable oil with vegetables until noodles are warmed through, for 2 to 3 minutes.
  • Take the wok off the heat and drizzle the sauce over the rice noodles and vegetables.
  • Ensure that the vegetables and rice noodles are fully enveloped in the flavorful sauce.
  • Sprinkle with 2 tablespoons of chopped cilantro, paprika, and peanuts for a flavorful garnish.

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