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Pad thai - vegetarian

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Artist: _
Categories: Asian, Chinese, Ethnic, Thai, Vegetables, Vegetarian
Yield: 4
Rating: no rating.
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Ingredients:
-JUDI M. PHELPS
2 quartWater
3/4 lbsMung bean sprouts
6 ozRice noodles (?inch wide)
SAUCE
3 tbspFresh lime juice
3 tbspCatsup
1 tbspBrown sugar
1/4 cupFish sauce* or soy sauce
REMAINING INGREDIENTS
3 tbspPeanut oil or vegetable oil
3 To 4 cloves garlic, minced
-or pressed
1 tbspFresh chile, minced OR
1 1/2 tspCrushed red pepper flakes
2 cupCarrots, grated
4 largeEggs, lightly beaten with
-a pinch of salt
2/3 cupPeanuts, chopped
6 To 8 scallions, chopped
-(about 1 cup)
Procedures:
1*fish sauce is made from fermented salted fish.
2It can be found in asian food stores and requires no refrigeration after opening.
3In a covered pot, bring the water to a rolling boil.
4Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.
5Set aside to drain well.
6When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm.
7Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
8Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
9Heat the oil in a wok or large skillet.
10Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots.
11Stir-fry for 1 minute.
12Push the carrots to the sides to make a hollow in the center.
13Pour the beaten eggs into the center and quickly scramble them.
14When the eggs have just set, pour in the sauce mixture and stir everything together.
15Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
16Stir in the peanuts and scallions, and serve at once.
17Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.
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