In Thailand, people are fiercely loyal to their favorite pad Thai—which is painstakingly made one plate at a time. After a taste of this quicker vegetarian version, we think you'll start to feel that same sense of loyalty.
http://www.epicurious.com/recipes/food/views/Vegetarian-Pad-Thai-240960
Read a couple former asian restaurant cooks on a forum say that you can keep rice noodles from clumping by soaking them in tepid water for about 10 minutes and throwing them in the pan still barely flexible.
I used about 1/2 cup of that and mixed in another 1/4 cup of water. I also added 2 tablespoons of fish sauce to this, which I think gives it a little depth. For the noodle saute, I added minced ginger to the garlic, and sauteed half of this mix with the tofu, then half with a sliced chicken breast, and used just 3 eggs. I say saute because I came nowhere near the 1 1/2 cups of oil, that sounded insane! Instead, I just used 1-2 tablespoons for each step of sauteeing. To serve, I just placed the sprouts, some shredded carrots, and cilantro on the side of the noodles, and then sprinkled with the peanuts and green onions.
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 808 | ||
Calories from Fat: 381 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 3403.8mg | 117 % | |
Potassium 1006.7mg | 26 % | |
Total Carbohydrate 77.2g | 23 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 73.5g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 808
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