VEGETARIAN PAD THAI
Steps:
- Gather the ingredients.
- Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
- Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente ). Then drain and rinse with cold water.
- Combine the pad thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if too sour. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
- Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
- Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
- If the pan is dry, push the ingredients aside and add a little more of the oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using 2 utensils and a gently tossing motion (like tossing a salad).
- Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
- Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
- To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.
Nutrition Facts : Calories 1010 kcal, Carbohydrate 133 g, Cholesterol 186 mg, Fiber 8 g, Protein 28 g, SaturatedFat 8 g, Sodium 2095 mg, Sugar 28 g, Fat 42 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL
Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! So easy and delicious!
Provided by Pinch of Yum
Categories Dinner
Time 15m
Number Of Ingredients 15
Steps:
- Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
- Shake up the sauce ingredients in a jar.
- Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
- Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
- Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
Nutrition Facts : Calories 333 calories, Sugar 12.1 g, Sodium 2067.3 mg, Fat 16.3 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 3.4 g, Protein 6.9 g, Cholesterol 46.5 mg
VEGETARIAN PAD THAI
A Thai food classic we all love to order but is incredibly easy to make at home.
Provided by Ligia Lugo
Number Of Ingredients 16
Steps:
- Add rice noodles to a large bowl and cover with just boiling water. Stir and cook according to package instructions
- Make the sauce: Add the fermented soy bean paste to a small bowl and smash with a fork. Add all remaining sauce ingredients and stir to mix
- Add a tbsp vegetable oil to coat the bottom of a wok, heat over medium high heat until hot, then add tofu. Spread them out and let sear until golden. Remove from wok and set aside.
- To the same wok, heat about 2 tbsp vegetable oil over medium high heat. Add garlic, shallots, and palm sugar and cook, stirring frequently until the sugar caramelized into a deep brown color.
- Deglaze with the sauce then add the rice noodles and tofu. Keep tossing until all the sauce has been absorbed.
- Once the noodles have absorbed most of the sauce, push the noodles to want side. Add eggs into the empty space, break the yolks and let the eggs set about half way. Then put the noodles over the eggs and let the eggs cooker 30 more seconds until the egg is set. Then toss to break up the eggs.
- Turn off the heat, add beans sprouts and scallions and toss to mix. Taste and adjust sesoning. Plate and sprinkle with roasted peanuts and cilantro.
Nutrition Facts : Calories 603 kcal, Carbohydrate 80 g, Protein 20 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1100 mg, Fiber 5 g, Sugar 20 g, ServingSize 1 serving
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
VEGETARIAN PAD THAI
This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.
Provided by Lillian Chou
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
- Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
- Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
- Cut shallots crosswise into very thin slices with slicer.
- Rinse tofu, then cut into 1-inch cubes and pat very dry.
- Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
- Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
- Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
- Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
- Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
- Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
- Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
SUPER YUMMY VEGETARIAN PAD THAI
The inspiration for this recipe comes from one of my favorite cookbooks, The Clueless Vegetarian. I made a few adjustments here and there from the original.
Provided by ZephandJubisMom
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
- In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
- Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
- Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
- Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
- Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.
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- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
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- Fill a large bowl with boiling water, stir in the turmeric, and the noodles. Use a fork to swish them around a bit, and soak until the noodles are pliable and bendy - 5 to 10 minutes. Drain and set aside.
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- Remove the tofu from the packaging and discard the liquid. Fill a large bowl with fresh water and stir in about 1/4 teaspoon of salt. Add the tofu and let sit for at least 1 hour, or 8 hours in the fridge.
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- Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
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- Heat the vegetable oil in a wok or other large pan over medium heat. Add in the chopped shallots and garlic and fry for a minute.
- Add in the broccoli florets and sliced bell pepper, and fry for 2-3 minutes until the broccoli is slightly softened.
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