Vegetable Pad Thai

Name: Vegetable Pad Thai
Ingredients: 5 13 ounces dried pad Thai rice noodles (see note); 2 tablespoons freshly squeezed lime juice; 2 lime wedges for garnish; 1 tablespoon light brown sugar; 1/2 teaspoon ground red Thai chilies or cayenne pepper; 1/2 teaspoon paprika; 2 tablespoons sweet Thai chili sauce; 2 tablespoons soy sauce; 1 cup peanut oil; 8 green beans, trimmed; 1 large egg; 1/4 cup finely diced red onion; 2 baby bok choy, quartered lengthwise; 1/4 large red bell pepper, cut into julienne; 1 cup (lightly packed) thinly sliced Napa cabbage; 2 scallions, halved crosswise and quartered lengthwise; 1/2 cup finely diced firm tofu; 1/4 cup plus 1 tablespoon pad Thai sauce (see note); 1/4 cup mixed chopped fresh basil and cilantro leaves; 1/2 to 3/4 cup fresh bean sprouts; 2 to 4 tablespoons coarsely chopped roasted salted peanuts

21 ingredients

16 steps

Ingredients

5 13 ounces dried pad Thai rice noodles (see note)
2 tablespoons freshly squeezed lime juice
2 lime wedges for garnish
1 tablespoon light brown sugar
1/2 teaspoon ground red Thai chilies or cayenne pepper
1/2 teaspoon paprika
2 tablespoons sweet Thai chili sauce
2 tablespoons soy sauce
1 cup peanut oil
8 green beans, trimmed
1 large egg
1/4 cup finely diced red onion
2 baby bok choy, quartered lengthwise
1/4 large red bell pepper, cut into julienne
1 cup (lightly packed) thinly sliced Napa cabbage
2 scallions, halved crosswise and quartered lengthwise
1/2 cup finely diced firm tofu
1/4 cup plus 1 tablespoon pad Thai sauce (see note)
1/4 cup mixed chopped fresh basil and cilantro leaves
1/2 to 3/4 cup fresh bean sprouts
2 to 4 tablespoons coarsely chopped roasted salted peanuts

Directions

1

Place noodles in a bowl and cover with very hot tap water.
2

Allow to sit for 30 minutes.
3

Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve.
4

Drain noodles well, rinse with cold water and set aside.
5

Place oil in a wok over medium-high heat, and heat to 325 degrees.
6

Add green beans and fry until wrinkled, about 1 1/2 minutes.
7

Transfer beans to a plate, and discard all but 3 tablespoons of oil.
8

Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly.
9

Transfer to a plate and set aside.
10

To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes.
11

Add noodles and toss until coated with oil and almost softened.
12

Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
13

Drizzle in reserved lime juice mixture and toss for 5 seconds.
14

Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts.
15

Transfer to a heated serving platter, and garnish with peanuts and lime wedges.
16

Serve immediately.