VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
BLACK BEAN PASTA PAD THAI
Pad Thai doesn't need to be something you feel guilty about eating. This recipe not only swaps out the rice noodles in favor of healthier black bean pasta, but also trims down some of the other heavy ingredients. By comparison, standard Pad Thai weighs in at about 60 calories/ounce (compared to 42 calories/ounce) and isn't even close to black bean pasta when it comes to fiber and protein. This recipe doesn't specify a meat, so feel free to add as you see fit.
Provided by Late Night Gourmet
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook black bean pasta according to directions on the box.
- Separate seeds from tamarind paste and discard.
- Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
- Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
- Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
- Blend egg whites in thoroughly. Serve with lime wedge.
Nutrition Facts : Calories 348.3, Fat 16.4, SaturatedFat 2.5, Sodium 944.2, Carbohydrate 43.8, Fiber 4.1, Sugar 15.2, Protein 10.1
PENNE WITH VEGGIES AND BLACK BEANS
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
NICOLA'S PAD THAI
The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.
Provided by Nicole
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 8h30m
Yield 4
Number Of Ingredients 29
Steps:
- 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 Facts : Calories 519.6 calories, Carbohydrate 70.9 g, Fat 24.2 g, Fiber 4.1 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 467.3 mg, Sugar 6.7 g
PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
MEXICAN BLACK BEAN SPAGHETTI RECIPE - (3.8/5)
Provided by SushiChick
Number Of Ingredients 18
Steps:
- PASTA: Bring a large pot of water to a boil. Salt the water with 2 teaspoons of salt and put the pasta in to cook for 7 minutes or until al dente. Drain the water and put the pasta back in the pan. Drizzle some avocado oil and the lime juice in the pasta and toss well. SAUCE: Heat 1 tablespoon of avocado oil in a large pan on medium high heat. Add the onions and jalapeno and cook until the onions begin to lose their water and become translucent. Add the tomatoes and cook for 4 minutes. Add the garlic and cook for one minute. Add the water, spices, and 1 teaspoon of salt, and the pepper. Stir to combine well. Add the corn and cook for 4 minutes. Add the spinach and 1/2 cup of the cilantro and cook for 2 minutes. Pour half of the sauce into the pot with the spaghetti and toss well. Plate and spoon the extra sauce on each plate and sprinkle the remaining cilantro on each plate.
NO NOODLE PAD THAI
Provided by David Frenkiel
Number Of Ingredients 16
Steps:
- Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.
VEGETABLE PAD THAI
Provided by Elaine Louie
Categories dinner, one pot, main course
Time 45m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
- Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
- To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
- Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.
More about "black bean pasta pad thai recipes"
PAD THAI: AUTHENTIC THAI RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (29)Total Time 50 minsCategory Main CourseCalories 698 per serving
- First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
- Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
- Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
- Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
THAI BLACK BEAN SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
28. PAD BLACK BEAN SAUCE WITH PORK | BAI TONG THAI FOOD
From baitongthaifood.com
BEST CHINESE BLACK BEAN SAUCE - THE DARING GOURMET
From daringgourmet.com
VEGAN PAD THAI - CONNOISSEURUS VEG
From connoisseurusveg.com
PAD THAI SAUCE RECIPE FOR THE BEST AUTHENTIC PAD THAI
From savorysweetlife.com
QUICK & EASY PAD THAI RECIPE (30-MINUTES OR LESS!)
From tasteofhome.com
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PAD THAI RECIPES | ALLRECIPES
From allrecipes.com
VEGETARIAN PAD THAI RECIPE - TODAY
From today.com
PAD THAI | RECIPETIN EATS
From recipetineats.com
10 BEST BLACK BEAN PASTA RECIPES | YUMMLY
From yummly.com
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
RECIPES > PASTA > HOW TO MAKE PAD THAI (SAUTEED RICE NOODLES)
From mobirecipe.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
From feastingathome.com
BLACK BEAN PASTA PAD THAI - PLAIN.RECIPES
From plain.recipes
HEALTHY NO NOODLE PAD THAI - COOKIE AND KATE
From cookieandkate.com
BEST SPAGHETTI SQUASH PAD THAI - A COUPLE COOKS
From acouplecooks.com
PAD THAI (THAI STYLE NOODLES, SPROUTS & EGGS ... - AMERICAN EGG …
From incredibleegg.org
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
PAD THAI - GIMME SOME OVEN
From gimmesomeoven.com
PAD THAI WITH EGG NOODLES - WILLIAMS SONOMA
From williams-sonoma.com
THAI NOODLE SALAD WITH BLACK BEAN PASTA - LIVIVAFOODS.COM
From livivafoods.com
20 BLACK BEAN PASTA NOODLES RECIPES - FOOD NEWS
From foodnewsnews.com
PAD THAI RECIPE - AUTHENTIC PAD THAI NOODLES + PALEO | LOW CARB …
From lifemadesweeter.com
PASTA & PAD THAI
From pinterest.ca
EASY VEGAN PAD THAI (IN 30 MINUTES!) - FROM MY BOWL
From frommybowl.com
427 EASY AND TASTY BLACK BEAN PASTA RECIPES BY HOME COOKS
From cookpad.com
PAD THAI CARBONARA RECIPE - LOVEFOOD.COM
From lovefood.com
PAD THAI SAUCE RECIPE WITH TAMARIND - THE SPRUCE EATS
From thespruceeats.com
POOR MAN’S THAI NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
PAD THAI | WILLIAMS SONOMA
From williams-sonoma.com
371 EASY AND TASTY BLACK BEAN PASTA RECIPES BY HOME COOKS
From cookpad.com
CLASSIC PAD THAI RECIPE - TODAY.COM
From today.com
THAI BURRITOS WITH PEANUT SAUCE | FEASTING AT HOME
From feastingathome.com
THAI BLACK BEAN PASTA LETTUCE WRAPS RECIPE | THE ONLY BEAN
From theonlybean.com
EASY PAD THAI RECIPE - HOW TO MAKE BEST PAD THAI - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love