VEGETABLE PAD THAI

Vegetable Pad Thai image

Provided by Elaine Louie

Time 45m

Yield 2 servings

Number Of Ingredients 21

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Ingredients

5 1/3 ounces dried pad Thai rice noodles (see note)
2 tablespoons freshly squeezed lime juice
2 lime wedges for garnish
1 tablespoon light brown sugar
1/2 teaspoon ground red Thai chilies or cayenne pepper
1/2 teaspoon paprika
2 tablespoons sweet Thai chili sauce
2 tablespoons soy sauce
1 cup peanut oil
8 green beans, trimmed
1 large egg
1/4 cup finely diced red onion
2 baby bok choy, quartered lengthwise
1/4 large red bell pepper, cut into julienne
1 cup (lightly packed) thinly sliced Napa cabbage
2 scallions, halved crosswise and quartered lengthwise
1/2 cup finely diced firm tofu
1/4 cup plus 1 tablespoon pad Thai sauce (see note)
1/4 cup mixed chopped fresh basil and cilantro leaves
1/2 to 3/4 cup fresh bean sprouts
2 to 4 tablespoons coarsely chopped roasted salted peanuts

Steps:

Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.

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