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Vegetarian Pad Thai

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
510 min
SERVINGS
4 servings
Lunch Dinner
Vegetarian Pad Thai
Ingredients
  • 2 cups pad Thai rice noodles, soaked in water overnight and drained
  • 1/2 cup vegetable broth
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 1/2 teaspoons peanut butter
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon onion powder
  • 1 teaspoon tamarind paste
  • 1 teaspoon hot chile paste
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • salt and ground black pepper to taste
  • 3 tablespoons vegetable oil
  • 1/3 cup chopped broccoli
  • 1/3 cup chopped carrots
  • 1/3 cup snow peas, trimmed
  • 1/3 cup sliced water chestnuts, drained
  • 1/3 cup baby corn, drained
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup sliced zucchini
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped peanuts for topping
  • 1 tablespoon chopped cilantro
  • 1 pinch paprika for garnish
Instructions
1
Submerge uncooked noodles in 8 cups of water, allowing them to become tender, for an extended period of time, such as 8 hours or overnight.
2
Discard the rice noodles and set them aside temporarily.
3
Combine vegetable broth, 2 tablespoons of vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon of fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, and ground ginger in a saucepan.
4
Bring the sauce to a boil over medium heat, then gradually decrease the heat to low and let it simmer while you prepare the remaining ingredients.
5
Heat 3 tablespoons of vegetable oil in a large wok over medium heat, allowing it to warm up.
6
Sauté the broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until they are tender, taking around 8 to 10 minutes.
7
Add the drained noodles and 1 tablespoon of vegetable oil to the wok, stirring until the noodles are heated through, approximately 2 to 3 minutes.
8
Remove the wok from heat and pour the sauce over the vegetables, noodles, and rice noodles.
9
Mix everything together to coat the vegetables, noodles, and sauce evenly.
10
Finish by garnishing with peanuts, 2 tablespoons of chopped cilantro, and a sprinkle of paprika.