Who doesn’t love Pad Thai? It’s the perfect Thai style blend of sweet, sour, salty, savory, and spicy flavors. I always assumed it was difficult to make but actually it only takes a couple of minutes! The hardest part is going to the store and getting rice noodles which is something I don’t usually keep on hand. You can make this easily vegetarian or vegan with a couple quick swaps but I like fish sauce too much myself!
Vegetable Pad Thai
AuthorMabPlace the uncooked noodles in a bowl of cold water to soak.
Make the sauce very quickly in a bowl by mixing all the ingredients together.
Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.
Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.
Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.
Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.
Adapted from <a href="http://pinchofyum.com/rainbow-vegetarian-pad-thai-with-peanuts-and-basil">Pinch of Yum</a>
Ingredients
Directions
Place the uncooked noodles in a bowl of cold water to soak.
Make the sauce very quickly in a bowl by mixing all the ingredients together.
Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.
Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.
Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.
Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.