Ingredients
4
4 servings
- •2 cups pad Thai rice noodles, soaked in water overnight and drained
- •½ cup vegetable broth
- •2 tablespoons vegetable oil
- •1 tablespoon brown sugar
- •1 tablespoon soy sauce
- •1 tablespoon rice wine vinegar
- •1 ½ teaspoons peanut butter
- •1 teaspoon chopped fresh cilantro
- •1 teaspoon onion powder
- •1 teaspoon tamarind paste
- •1 teaspoon hot chile paste
- •¾ teaspoon garlic powder
- •½ teaspoon sesame oil
- •½ teaspoon crushed red pepper flakes
- •¼ teaspoon ground coriander
- •¼ teaspoon ground ginger
- •salt and ground black pepper to taste
- •3 tablespoons vegetable oil
- •⅓ cup chopped broccoli
- •⅓ cup chopped carrots
- •⅓ cup snow peas, trimmed
- •⅓ cup sliced water chestnuts, drained
- •⅓ cup baby corn, drained
- •⅓ cup sliced fresh mushrooms
- •⅓ cup sliced zucchini
- •1 tablespoon vegetable oil
- •1 tablespoon chopped peanuts for topping
- •1 tablespoon chopped cilantro
- •1 pinch paprika for garnish
Instructions
- Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
- Drain rice noodles and set aside.
- Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
- Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
- Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
- Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
- Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
- Remove the wok from heat and pour the sauce over vegetables and rice noodles.
- Toss to fully coat the vegetables and rice noodles with sauce.
- Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Nutritional Facts
Per 4 servings
- Calories: 520
- Carbohydrate: 71g
- Fat: 24g
- Fiber: 4g
- Protein: 5g
- Sugar: 7g
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