VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
VEGETARIAN PAD THAI
This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.
Provided by SUE
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
- Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
- Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 15 g, Fiber 3 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 335 mg, Sugar 2.6 g
VEGETARIAN THAI FRIED RICE (KHAO PAD JE)
This may not really be so much a recipe as it is a method of cooking. I end up throwing odds and ends that hang around my fridge into the fried rice and voila... Dinner/lunch/breakfast is served. Make sure you have all your ingredients prepared in advance, because once you start cooking, it goes fast.
Provided by Toi
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook onion and tofu until lightly browned, 3 to 5 minutes. Add peas and tomatoes and cook for 1 minute. Stir in rice and a little more oil if necessary to keep the rice from sticking. Stir-fry for 1 minute. Season with light soy sauce and sweet soy sauce; stir well.
- Move rice to one side of the wok or skillet and add remaining 1 tablespoon of vegetable oil to the empty side. Crack eggs into the skillet and season with soy seasoning. Let eggs cook for about 3 minutes; flip and scramble. Stir into rice mixture.
- Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 65.1 g, Cholesterol 122.8 mg, Fat 13.9 g, Fiber 3.9 g, Protein 16.8 g, SaturatedFat 2.7 g, Sodium 589.9 mg, Sugar 13.5 g
VEGETARIAN PAD THAI
Provided by Lillian Chou
Categories Wok Egg Garlic Soy Stir-Fry Vegetarian Lunch Peanut Tofu Noodle Shallot Gourmet Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
- Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
- Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
- Cut shallots crosswise into very thin slices with slicer.
- Rinse tofu, then cut into 1-inch cubes and pat very dry.
- Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
- Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
- Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
- Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
- Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
- Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
- Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
SUPER YUMMY VEGETARIAN PAD THAI
The inspiration for this recipe comes from one of my favorite cookbooks, The Clueless Vegetarian. I made a few adjustments here and there from the original.
Provided by ZephandJubisMom
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
- In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
- Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
- Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
- Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
- Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.
EASY VEGETARIAN PAD THAI RECIPE - (4.4/5)
Provided by davidv
Number Of Ingredients 20
Steps:
- Place the vegetable stock, soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, chili garlic sauce, and tofu in a blender and blend until smooth. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and scallions and sauté until the garlic begins to brown. Add the carrots and red pepper and sauté until they begin to soften. Stir in the rice noodles and sauce until well combined and bring to a simmer. Let the Pad Thai simmer, stirring occasionally, until the noodles are cooked through. Add 1/2 cup of peanuts, 1 cup of bean sprouts, and chopped cilantro, toss together. Serve with the remaining peanuts, bean sprouts, cilantro leaves, and lime wedges.
MOOSEWOOD PAD THAI (VEGETARIAN) RECIPE
Provided by á-13
Number Of Ingredients 17
Steps:
- In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.
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