Pad Thai - Vegetarian

Pad Thai - Vegetarian

Ready in 1 hour
12 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Pad Thai - Vegetarian"

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Try this Pad Thai - Vegetarian recipe, or contribute your own. "collxveg" and "collxkid" are two tags used to describe Pad Thai - Vegetarian.

"This recipe is so easy, and tasted amazing! I love thai food, and I am happy there is something I can whip up in just a few minutes that gives me a similar satisfaction! I made it vegan with tofu crumbles in place of egg! Mmm!"

- vixeozero

Ingredients

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6 oz Rice noodles; (1/4-inch wide)
1 tb Fresh chile; minced OR
3 tb Catsup
SAUCE
1 tb Brown sugar
2 c Carrots; grated
2 qt Water
3 tb Fresh lime juice
3/4 lb Mung bean sprouts
REMAINING INGREDIENTS
1 1/2 ts Crushed red pepper flakes
2/3 c Peanuts; chopped
6 scallions; chopped (up to 8)
1/4 c Fish sauce; * or soy sauce
3 tb Peanut oil; or vegetable oil
3 cloves garlic; up to 4, minces
4 lg Eggs; lightly beaten with

Original recipe makes 4

Servings  

Preparation

*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. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

Verified by stevemur

photo by vixeozero vixeozero

Pad Thai photo by farmoriented farmoriented

Vegetarian Pad Thai photo by jordanbigoven jordanbigoven

Calories Per Serving: 966 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We love this recipe.
JennC611 2 weeks ago
It 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.
Anya1983 3 weeks ago
Simple
KARTOON 4 weeks ago
This turned out great. I'll be making this again!
JennC611 3 months ago
Lovely
andreaca83 5 months ago
Awesome!!!
prlele 11 month ago
Simple yet impressive little recipe.
todd404 1 year ago
texaspdb 2 years ago
Excellent recipe! Next time I would add tofu & cut down on the crushed nuts..
amandapoindexter 2 years ago
Delicious! Next time I'll probably add one more eggs. Makes huge servings though!
Jmort 2 years ago
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