Rainbow Vegetarian Pad Thai with Peanuts and Basil
The recipe Rainbow Vegetarian Pad Thai with Peanuts and Basil could satisfy your Asian craving in around 45 minutes. This recipe makes 4 servings with 381 calories, 11g of protein, and 18g of fat each. For $1.5 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Pinch of Yum has 93723 fans. Head to the store and pick up chili paste, white vinegar, onion, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a great spoonacular score of 86%. Similar recipes include How To Make Pad Thai (Vegetarian Pad Thai ), Spiralized Rainbow Pad Thai, and Rad Rainbow Raw Pad Thai.
Servings: 4
Ingredients:
4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box)
3 tablespoons brown sugar (or sub another sweetener)
2 carrots
1 teaspoon chili paste (sambal oelek)
1 egg, beaten
3 tablespoons fish sauce or vegan fish sauce substitute
½ cup fresh herbs like cilantro, green onions, and basil, chopped
2 tablespoons oil
half a yellow onion
½ cup peanuts, chopped
1 red pepper
1 tablespoon soy sauce
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar.jpg)
1 zucchini
Equipment:
bowl
tongs
frying pan
Cooking instruction summary:
Place the uncooked noodles in a bowl of cold water to soak.Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).Shake up the sauce ingredients in a jar.Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
Step by step:
1. Place the uncooked noodles in a bowl of cold water to soak.Spiralize the zucchini, red pepper, and onion into noodle-like shapes.
2. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).Shake up the sauce ingredients in a jar.
3. Heat a tablespoon of oil over medium high heat.
4. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy.
5. Transfer to a dish and set aside.
6. Add another tablespoon of oil to the pan.
7. Drain the noodles - they should be softened by now.
8. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss.
9. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
10. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
Nutrition Information:
covered percent of daily need
