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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish. Ingredients:
2 cups pad thai rice noodles, soaked in water overnight and drained |
1/2 cup vegetable broth |
2 tablespoons vegetable oil |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
1 tablespoon rice wine vinegar |
1 1/2 teaspoons peanut butter |
1 teaspoon chopped fresh cilantro |
1 teaspoon onion powder |
1 teaspoon tamarind paste |
1 teaspoon hot chile paste |
3/4 teaspoon garlic powder |
1/2 teaspoon sesame oil |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon ground coriander |
1/4 teaspoon ground ginger |
salt and ground black pepper to taste |
3 tablespoons vegetable oil |
1/3 cup chopped broccoli |
1/3 cup chopped carrots |
1/3 cup snow peas, trimmed |
1/3 cup sliced water chestnuts, drained |
1/3 cup baby corn, drained |
1/3 cup sliced fresh mushrooms |
1/3 cup sliced zucchini |
1 tablespoon vegetable oil |
1 tablespoon chopped peanuts for topping |
1 tablespoon chopped cilantro |
1 pinch paprika for garnish |
Directions:
1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
2. Drain rice noodles and set aside.
3. 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.
4. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
5. Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
6. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
7. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
8. Remove the wok from heat and pour the sauce over vegetables and rice noodles.
9. Toss to fully coat the vegetables and rice noodles with sauce.
10. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
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