Brussels Sprouts Pad Thai Recipes

BRUSSELS SPROUTS PAD THAI

Steps:

• First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar.
• Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.

VEGETABLE PAD THAI

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,

SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS

Steps:

• Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
• Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
• Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
• Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
• In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
• Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
• Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.