“The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.” - by Nbelskis
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 520 cal
- 26%
- Fat
- 24.2 g
- 37%
- Carbs
- 70.9 g
- 23%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
