Vegetable Phat Thai Recipes

VEGETABLE PAD THAI

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,

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.

VEGETARIAN PAD THAI

Steps:

• Gather the ingredients.
• Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
• Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente ). Then drain and rinse with cold water.
• Combine the pad thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if too sour. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
• Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
• Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
• If the pan is dry, push the ingredients aside and add a little more of the oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using 2 utensils and a gently tossing motion (like tossing a salad).
• Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
• Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
• To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.

VEGETARIAN PHAD THAI

Steps:

• Submerge the rice noodles in a large bowl of hot water for about an hour.
• Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
• In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
• Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

VEGETABLE PAD THAI

Steps:

• Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
• While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
• Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
• Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
• Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
• Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.

VEGETABLE PHAT THAI

Steps:

• If using dried noodles, soak according to pack instructions. Cut the stalks off the coriander and finely chop them (set the leaves aside for later). Tip the chopped stalks into a mortar along with the garlic and ginger, then pound to form an aromatic paste.
• Heat a wok and, when smoking, tip in the oil, then the paste. Cook for a few secs, then stir in the pepper and peas. Cook a few mins more until softened, then pour in the egg and chilli. Stir around the pan until cooked, then add the sugar, fish and oyster sauces. Drain the noodles, then add to the pan. Toss everything together, adding a little water if the noodles seem a bit dry. Just before serving, stir in the beansprouts and lime juice, then place on a serving plate and scatter over the roasted peanuts, spring onions and coriander leaves.

VEGETARIAN PAD THAI

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.

PHAT THAI

Steps:

• Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
• Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
• Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.