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Vegetarian Pad Thai with Cabbage and Carrots

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
100 min
SERVINGS
8 servings
Dinner Thai
Vegetarian Pad Thai with Cabbage and Carrots
Ingredients
  • 1 pound dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons peanut oil
  • 1 1/2 cups peanut butter
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1 cup milk
  • 1 1/4 cups brown sugar
  • 1/3 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • cayenne pepper to taste
  • 1 pound mung bean sprouts
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 cup chopped, unsalted dry-roasted peanuts
  • 1 lime, cut into wedges
Instructions
1
Immerse the rice noodles in a large container filled with boiling water for approximately one hour.
2
Heat 1/2 tablespoon of oil in a large pan over medium heat, then add eggs. Scramble them into small pieces and transfer to a separate plate for later use.
3
In another pan, combine 1/2 tablespoon of peanut oil with peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Add garlic powder and paprika to taste. Stir the mixture until it's smooth, then season generously with cayenne pepper.
4
Drain the cooked noodles and check their texture; they should be pliable but still retain some firmness. In the same pan used for cooking noodles, heat an additional 1 1/2 tablespoons of vegetable oil over medium-high heat. Cook the noodles in the hot oil, stirring constantly, until they're tender and slightly browned, about 2 minutes.
5
Add the peanut sauce to the noodles and stir in the sprouts, carrots, scallions, ground peanuts, and scrambled eggs. Continue to cook over low heat until the vegetables are tender-crisp, about 5 minutes. Serve hot and garnish with lime wedges