Super Yummy Vegetarian Pad Thai Recipes

VEGETARIAN PAD THAI

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.

SUPER YUMMY VEGETARIAN PAD THAI

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.

VEGETARIAN PAD THAI

Steps:

• Bring water for noodles to boil in a large pot.
• Cook noodles according to instructions on package, then drain and set aside.
• In a large skillet, heat olive oil, and then add onion.
• Sauté onions for 10-15 minutes, over medium-low heat until lightly browned.
• Add broccoli and ¼ cup water.
• Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
• Stir in garlic and salt.
• Then stir in sesame oil, agave and ume vinegar.
• In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
• Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
• Place noodles on individual plates, then top with broccoli mixture.
• Garnish with scallions, cilantro and peanuts.