Vegetarian Pad Thai
 
 
Take-out at home gets HEALTHY - this vegetarian pad Thai with peppers and Chinese broccoli is veggie-stuffed and just as tasty what you can get from your local take-out joint.
Yield: 4-6 servings
Ingredients
  • 1 lb dried flat rice noodles
  • 5 tbsp peanut oil, divided
  • 3 eggs, lightly beaten
  • 4 garlic cloves, minced
  • 3 bell peppers, seeded and thinly sliced
  • 1 lb gai lan (Chinese broccoli), coarsely chopped
  • 6 tbsp soy sauce
  • 4 tbsp tamarind paste
  • 6 tbsp sugar
  • 1 tbsp sriracha
  • 1 tbsp sesame oil
  • ½ cup salted peanuts, chopped
Instructions
  1. Put the noodles in a bowl and pour boiling water over them. Soak for at least 15 minutes, or until softened. Drain and fill the bowl with cold water. Set aside.
  2. In a large skillet, heat 2 tbsp peanut oil over medium heat. Add the eggs to the pan in as thin a layer as possible. Scramble quickly for the first minute, using a fork to almost flatten the eggs against the bottom of the pan, making as small curds as possible. Cook until just set and then transfer to a cutting board. Cut into ¼-inch strips and set aside.
  3. Raise the heat to high and add the remaining oil. Add the garlic, bell peppers, and gai lan to the pan. Saute, stirring occasionally, until the peppers and broccoli are softened, about 5- 6 minutes. Stir in the soy sauce, tamarind paste, sugar, sriracha, and sesame oil. Add the noodles to the pan and toss to coat. Serve topped with the peanuts.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/02/vegetarian-pad-thai.html