Vegetable Pad Thai
Learn how to make delicious Vegetable Pad Thai by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- Extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 lb zucchini noodles
- 1/4 yellow onion, diced
- 2 heads baby bok choy
- 1 egg, beaten
- 1/2 cup bean sprouts
- 1 green onion, sliced
- 2 Tbsp roasted peanuts
- 1/3 cup fresh cilantro
- 2 Tbsp sesame oil
- 1/2 Tbsp vegetable stock
- 1 lime wedge
- 1 tsp tamarind paste to taste
- 2 Tbsp vegetable stock
- 2 Tbsp soy sauce, organic, preferably low sodium
- 1/4 tsp chili sauce to taste
Instructions
- Heat about a tablespoon of olive oil in a large saute pan or skillet over medium heat. Once oil is hot, add one teaspoon garlic and saute for 30 seconds. Add zucchini noodles and saute until just tender and al dente, about 5 minutes. Taste noodles and season with salt and pepper as needed.
- Combine Pad Thai sauce ingredients in a cup, stirring well to dissolve the tamarind paste. This sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add oil plus remaining garlic and onion. Stir-fry for 1 minute to release the fragrance. Add bok choy plus enough vegetable stock to fry ingredients well. Stir-fry until the bok choy is bright green and slightly softened, about 2 minutes.
- Push ingredients to side of pan and add 1/2 tablespoon more oil to the center of the wok/pan. Add beaten egg and stir-fry briefly to scramble.
- If pan is dry, push ingredients to the side and add a little more oil to the middle. Add the noodles and 1/3 of the Pad Thai sauce.
- Stir fry everything together for 1-2 minutes with gently tossing motion. Keep heat between medium-high and high. Reduce heat if noodles begin to stick or burn.
- Stir fry everything together for 1-2 minutes with gently tossing motion. Keep heat between medium-high and high. Reduce heat if noodles begin to stick or burn.
- Turn off heat and add bean sprouts, green onion, and 3/4 of peanuts. Toss and taste. Add more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a generous squeeze of lime juice.
- To serve, scoop noodles onto a plate. Sprinkle with remaining peanuts and fresh coriander. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.
