Side Pannel
Pad Thai - Vegetarian
Pad Thai - Vegetarian
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables, Thai
Ingredients List
- -JUDI M. PHELPS
- 2 qt ;water
- 3/4 lb Mung bean sprouts
- 6 oz Rice noodles (1/4-inch wide)
Directions
SAUCE
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce
REMAINING INGREDIENTS
3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped
-(about 1 cup)
*Fish sauce is made from fermented salted fish. It can be found in Asian
food stores and requires no refrigeration after opening.
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.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
Restaurant Cooks at Home.
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce
REMAINING INGREDIENTS
3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped
-(about 1 cup)
*Fish sauce is made from fermented salted fish. It can be found in Asian
food stores and requires no refrigeration after opening.
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.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
Restaurant Cooks at Home.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
