Nicola's Pad Thai
Ingredients
- 2 cups pad Thai rice noodles, soaked in water overnight and drained
- ½ cup vegetable broth
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons peanut butter
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon onion powder
- 1 teaspoon tamarind paste
- 1 teaspoon hot chile paste
- ¾ teaspoon garlic powder
- ½ teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- salt and ground black pepper to taste
- 3 tablespoons vegetable oil
- ⅓ cup chopped broccoli
- ⅓ cup chopped carrots
- ⅓ cup snow peas, trimmed
- ⅓ cup sliced water chestnuts, drained
- ⅓ cup baby corn, drained
- ⅓ cup sliced fresh mushrooms
- ⅓ cup sliced zucchini
- 1 tablespoon vegetable oil
- 1 tablespoon chopped peanuts for topping
- 1 tablespoon chopped cilantro
- 1 pinch paprika for garnish
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Instructions
- Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
- Drain rice noodles and set aside.
- 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.
- Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
- Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
- Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
- Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
- Remove the wok from heat and pour the sauce over vegetables and rice noodles.
- Toss to fully coat the vegetables and rice noodles with sauce.
- Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Source
Original recipe: View Original