Ready in 30 minutes; part of No Red Meat collection
Try this Pad Thai - Vegetarian recipe, or contribute your own.
*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. Shared and MM by Judi M. Phelps. firstname.lastname@example.org, email@example.com, or firstname.lastname@example.org
ladijas 2m agoThis turned into a bowl of mush for me. Was able to add enough seasoning to make it edible but the texture was all off.
ginagartley 3m ago
TeamSogal 3m agoI also added about a tsp of red curry paste to the sauce for a little more spice. This was a huge hit with my family!
patsukert 7m agoHilarious user review said 2 quarts of water they thought was to much so just did 1 quart and still to runny had to add cornstarch. Hmmm the water is just to boil the noodles.
brynap 7m agoOur family was not a fan of this recipe.
Geekslayre 1y agoThis is the basic pad thai recipe that I've been searching for! As you can see in the comments, it is a perfect base to add, remove or embellish as you and yours desire.
JennC611 1y agoWe love this recipe.
Anya1983 1y agoIt tasted ok, but I don't really get the 2 qts of water. Isn't that way too much? I put in 1 qt and even that was too much and I had to add cornstarch to thicken the sauce. Nice spicy flavours though.
KARTOON 1y agoSimple
JennC611 1y agoThis turned out great. I'll be making this again!