Spring Vegetable Pad Thai Recipes

SPRING VEGETABLE PAD THAI RECIPE

Steps:

• Soak the rice noodles in a large bowl of lukewarm water for 20 minutes
• Soak the salted radish in a small bowl of lukewarm water for 10 minutes, drain.
• Toast the dried shrimp in a skillet until crispy, over medium heat, 4 minutes, then chop small.
• Mix tamarind water, fish sauce, and sugar in a small bowl, set aside.
• Pat dry tofu with paper towels, pressing down to release water, and cut into 1inch long strips, ⅓ inch thick. ( see photo).
• Chop scallions and peanuts, cut limes into wedges, set all aside for garnish.
• Place tofu, salted shrimp and drained radish, next to stove, and have metal spatula handy.
• Drain the noodles, keep in the same bowl, placing the sprouts in the bowl with them. ( After 20 minutes, the noodles will still be somewhat firm but flexible- they will soften up in the wok)
• In a wok, heat oil on medium high heat. Swirl it around to coat sides. Add shallot and garlic and stir until just golden, about 1-2 minutes. Add egg, and sprinkle with salt, and let it bubble and sizzle, only flipping after the edges turn crispy, then breaking it up into small bits, let it crisp a bit. Move to the side.
• Add the tofu, radish and dried shrimp, around or next to the egg, stirring until the tofu starts to brown- about 2 minutes.
• Add the drained noodles and ½ the bean sprouts, and stir constantly, flipping the noodles continuously for 1 minute.They will not be completely soft yet.
• Add the shrimp, peas, asparagus and the tamarind mixture into the wok and keep stir frying, until the shrimp are cooked thru, the noodles are softened, and the liquid evaporates some, about 4-5 minutes.( This will smell quite fishy at first as it cooks... but it will mellow out) If the noodles are not quite soft, you can a bit more water a little at a time, until they soften up.
• Toss in the scallions and ½ the peanuts.
• Serve immediately, garnishing with peanuts,lime wedges, fresh bean sprouts and chili flakes.

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.,

VEGETABLE PAD THAI

Steps:

• Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
• While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
• Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
• Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
• Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
• Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.