Vegetable Pad Thai
Vegetable Pad Thai
This vegetable pad Thai recipe is so easy and tasty. Once you get a hang of it, you can easily whip it up for a weeknight dinner. The sauce is really easy to make and so much better than the pad Thai sauces you see at the store. Don't be tempted to buy them! It just won't be the same. You can even adjust the sauce to your liking. If you like it sweeter, add more sugar. If you like it more tangy, add more tamrind sauce. Or if you like it extra spicy, add more chili sauce. You get the point.
This recipe makes enough for at least four people. Half the recipe if your cooking for less. But leftovers are always a good idea :)
For the pickled jalapeños:
2 jalapeños, seeds removed, thinly sliced (keep the seeds if you like extra spice)
2 tsp cane sugar
2 tbsp rice wine vinegar
For the pad Thai sauce:
1 cup soy sauce
1/4 cup rice wine vinegar
3 tbsp fish sauce (For vegetarian, skip this item).
2 tbsp Huy Fong Foods Chili Sauce
1/3 cup, plus 1 tbsp brown sugar
2 tbsp lime juice
1 1/2 tbsp tamarind paste
The rest of the ingredients:
2 14oz packages pad Thai noodles
2 tbsp sesame oil
3 cloves garlic, minced
1 tsp ginger, minced
1 green onion, sliced (keep the whites separate from the green parts)
2 large zucchinis, julienned
3 large carrots, julienned
2 large red bell peppers, julienned
In a small bowl, combine the sliced jalapeños, cane sugar and rice wine vinegar. Mix, then set aside, allowing them to pickle.
In a medium bowl, combine all the ingredients for the pad Thai sauce. Set aside.
In another bowl, beat the eggs with a spoonful of the pad Thai sauce. In a large pan over medium-high heat, heat the 2 tbsp of sesame oil. Add the beaten eggs, coating the pan in an even layer without stirring. Let the eggs fry for a minute or so and then, using a spatula, begin flipping the eggs in pieces. Let them fry for another minute. Then, with the spatula, chunk the eggs up into pieces and stir fry until golden brown. Remove from heat and set aside.
Fill a large pot with water and place over high heat. Heat until the water is hot, but not boiling. Remove from heat, add the noodles, and soak for about 10 minutes, until the noodles are limp but still a little firm. Drain, place noodles back in the pan, and set aside. *Be very careful not to over cook them. They will be cooked further later.
In a large wok or pan, heat about 3 tbsp olive oil over medium-high heat. Add the minced garlic, ginger and white parts of the green onion. Sauté for a couple minutes. Add the vegetables and sauté for about 10 minutes, until veggies begin to brown. Add about one cup of the sauce and cook for another several minutes. Add the the noodles to the wok along with the remain sauce. *If there’s not enough room in your wok or pan, add the veggies to the pot with noodles and move it to medium heat).
Mix in the fried eggs and cook until noodles are done and the sauce has coated the noodles and thickened. *If the noodles still seem too firm, cover over medium-low heat, stirring every once in awhile.
Serve immediately and top with the green onions (the green parts), cilantro, peanuts, the pickled jalapeños and a lime wedge (to be squeezed over the noodles). If you want some more spice, add a little more of the chili garlic sauce.