Vegetable Pad Thai
Serves 2-3
I love Pad Thai, it is probably my favorite Thai dish and I love Thai food. The great thing about Pad Thai is you can put in it what you want. You could easily add shrimp or chicken or even tofu to this dish if you want to pump it up a bit. Last time I made this I did not have peppers but I did have tofu and carrots. You don't have to use the baby bells, you can use full size peppers just maybe two total. Have fun with it and try different things. I hope you enjoy.
Here is what you need for the Vegetable Pad Thai
8 oz package of store-bought Pad Thai Noodles
1 tsp sesame oil
1 TBS olive oil, plus a little more if needed while you are cooking
3 to 4 baby red bell peppers, sliced thin
3 to 4 baby yellow bell peppers, sliced thin
3 to 4 baby orange bell peppers, sliced thin
1 cup snow peas sliced
1 small bunch scallions sliced (slice as long or as short as you like)
1 cup frozen shelled edamame, thawed
1 or 2 cloves garlic chopped or 1 TBS garlic powder
1 TBS grated fresh ginger or ½ TBS ground
1 TBS onion powder
1 tsp red pepper flakes, optional
1 to 2 TBS soy sauce
1 egg lightly beaten
Chopped cilantro/parsley, chopped peanuts and bean sprouts and lime wedges for serving.
Plus sriracha sauce and/or crushed red pepper if you like.
*Here is what you need for the sauce:
1/3 cup vegetable stock
3 TBS rice wine vinegar
1 TBS fresh lime juice
3 TBS maple syrup or brown sugar
2 TBS soy sauce
1 TBS Worcestershire sauce
1 large clove garlic, grated
1 TBS ginger, grate
** Cornstarch
* Many times I will double the sauce. I don’t always use all of it but I don’t want to not have enough. Save the extra for serving on the side or for another meal with rice or shrimp, chicken…etc.
** If you find the sauce too thin for your liking you can add a little cornstarch before you put it in the pan.
Here is what you need to do:
Boil the noodles according to package instructions but take out of the water about a minute or two before they say it’s done. Then drain and run under cold water to prevent them from sticking and stop the cooking. Set aside.
Make the sauce. Combine all sauce ingredients into a small bowl and whisk to combine. Taste and adjust seasonings if needed.
Sauté the veggies – heat up a large skillet or wok to medium-high heat with the oils. Add in the veggies, except the scallions and cook for a few minutes until tender. Add in the scallions, garlic, onion powder, ginger, and red pepper. Stir for a minute then remove from pan and set aside.
Add the noodles to the same pan and toss. Cook for 1 to 2 minutes.
Push the noodles to the side of the pan and add in the whisked egg. Toss the egg with the noodles after a minute or so. Add the veggies back to the pan with the noodles and egg, add in the edamame and toss. Pour on the sauce and stir everything together. Cook for 2 more minutes until everything is nice and bubbly and packed with flavor.
Plate and top with freshly minced cilantro and chopped peanuts, a squeeze of lime juice and any of the hot toppings if you wish.
Let’s Eat!!