Vegetarian Pad Thai Recipes

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VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.

Provided by SUE

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 4

Number Of Ingredients 11

1 (6.75 ounce) package thin rice noodles
2 tablespoons vegetable oil
3 ounces fried tofu, sliced into thin strips
1 clove garlic, minced
1 egg
1 tablespoon soy sauce
1 pinch white sugar
2 tablespoons chopped peanuts
1 cup fresh bean sprouts
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
  • Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
  • Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 15 g, Fiber 3 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 335 mg, Sugar 2.6 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

  • Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

Skip takeout and make a delicious vegetarian or vegan pad thai at home. The simple stir-fry recipe uses a homemade pad thai sauce and adds bok choy.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Lunch     Side Dish

Time 31m

Yield 2

Number Of Ingredients 19

8-ounces dried rice noodles (pad thai noodles, linguini-width, or enough for 2 people)
For the Pad Thai Sauce:
3 tablespoons brown sugar (or more to attain sweet-sour balance)
1/4 cup vegetable stock (or faux chicken stock)
3 1/2 tablespoons soy sauce (or wheat-free soy sauce)
3/4 tablespoon tamarind paste (to taste)
1/2 to 1 teaspoon chile sauce (to taste, or 1/8 to 3/4 teaspoon chile flakes)
For the Stir-Fry:
3 to 4 tablespoons oil
4 cloves garlic (minced)
3 tablespoons onion (diced)
3 to 4 heads baby bok choy or 1 regular bok choy cut into large dice
2 to 3 tablespoons vegetable stock (or white wine)
1 to 2 eggs (or 1/2 cup soft tofu)
2 to 3 cups bean sprouts
2 green onions (sliced)
1/4 cup peanuts (or cashews; chopped unsalted, dry-roasted; divided)
Garnish: 1/3 cup fresh cilantro
Garnish: 2 wedges lime (plus more to taste)

Steps:

  • Gather the ingredients.
  • Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
  • Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente ). Then drain and rinse with cold water.
  • Combine the pad thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if too sour. Set aside.
  • Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
  • Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
  • Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
  • If the pan is dry, push the ingredients aside and add a little more of the oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using 2 utensils and a gently tossing motion (like tossing a salad).
  • Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
  • Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
  • To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.

Nutrition Facts : Calories 1010 kcal, Carbohydrate 133 g, Cholesterol 186 mg, Fiber 8 g, Protein 28 g, SaturatedFat 8 g, Sodium 2095 mg, Sugar 28 g, Fat 42 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

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

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

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.

QUICK VEGGIE PAD THAI



Quick Veggie Pad Thai image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

12 ounces pad thai noodles (thin rice noodles)
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup smooth peanut butter
2 tablespoons fish sauce
2 tablespoons chile garlic sauce
3 limes, zested and juiced
4 scallions, sliced thin, whites and greens separated
4 cloves garlic
3 tablespoons minced fresh ginger
1/4 cup peanut oil
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 small bunch asparagus, cut into 1-inch segments
1 large red bell pepper, sliced thin
1 large egg, beaten
1 cup bean sprouts, rinsed
1/2 cup chopped unsalted peanuts
1/4 cup fresh cilantro
Sriracha for serving, optional

Steps:

  • Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
  • For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
  • Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This Pad Thai is one of my family's favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. Top with your favorite protein: chicken, seafood, tofu, etc. http://www.elanaspantry.com/vegetarian-pad-thai/

Provided by Elanas Pantry

Categories     Free Of...

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

6 ounces mung bean noodles
3 tablespoons olive oil
1 large onion, diced
1 head broccoli, chopped into small spears
1/4 cup water
3 garlic cloves
1/2 teaspoon celtic sea salt
1 tablespoon sesame oil
1 tablespoon agave nectar
1 tablespoon ume vinegar
1 tablespoon arrowroot
1 tablespoon water
1/4 cup scallion, thinly sliced
1 tablespoon cilantro, finely chopped
1/4 cup peanuts, roasted and chopped

Steps:

  • Bring water for noodles to boil in a large pot.
  • Cook noodles according to instructions on package, then drain and set aside.
  • In a large skillet, heat olive oil, and then add onion.
  • Sauté onions for 10-15 minutes, over medium-low heat until lightly browned.
  • Add broccoli and ¼ cup water.
  • Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
  • Stir in garlic and salt.
  • Then stir in sesame oil, agave and ume vinegar.
  • In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
  • Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
  • Place noodles on individual plates, then top with broccoli mixture.
  • Garnish with scallions, cilantro and peanuts.

Nutrition Facts : Calories 401.2, Fat 18.7, SaturatedFat 2.6, Sodium 350.1, Carbohydrate 54.9, Fiber 5.8, Sugar 4.7, Protein 7.3

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.

Provided by Lillian Chou

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
½ cup light soy sauce
¼ cup packed light brown sugar
2 tablespoons Sriracha
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1½ cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped
Lime wedges, cilantro sprigs, Sriracha (for serving)
Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
  • Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
  • Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
  • Cut shallots crosswise into very thin slices with slicer.
  • Rinse tofu, then cut into 1-inch cubes and pat very dry.
  • Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
  • Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
  • Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
  • Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
  • Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
  • Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

VEGETABLE PAD THAI



Vegetable Pad Thai image

Any dried, flat rice noodles will work; find them in the Asian-foods section.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

8 ounces dried, wide, and flat rice noodles
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
2 teaspoons vegetable oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

Steps:

  • Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
  • In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

Nutrition Facts : Fiber 1 g

VEGETABLE PAD THAI



Vegetable Pad Thai image

Provided by Elaine Louie

Categories     dinner, one pot, main course

Time 45m

Yield 2 servings

Number Of Ingredients 21

5 1/3 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

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.

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2019-07-08 Heat a wok or other large pan with high sides over high heat, which you will maintain throughout cooking the pad Thai. Add 2 tablespoons of oil. When it starts to shimmer a bit, it’s ready. Add the tofu for your first batch to the pan and let it …
From simplyrecipes.com


VEGETARIAN PAD THAI RECIPE - VEGECRAVINGS
2020-01-02 Main ingredients. Pad Thai is generally made with soaked dried rice noodles, cooked with some form of meat. But for the vegetarian version of Pad Thai the noodles are tossed with tofu, various vegetables and spices. I have added shallots, spring onions, broccoli, carrots, bell peppers, bok choy and bean sprouts in this recipe.
From vegecravings.com


VEGETARIAN PAD THAI WITH HALLOUMI - HAPPY VEGGIE KITCHEN
2019-12-10 An easy recipe for stir fried halloumi pad Thai! Using all supermarket staple ingredients, these noodles are bursting with flavor and make for a healthy weeknight dinner. The addition of fried halloumi ensures that no one misses the meat in this veggie version! 4.43 from 45 ratings. 20 mins.
From happyveggiekitchen.com


VEGETARIAN PAD THAI - BETTER THAN TAKEOUT! - FOOD BABE
2016-11-08 In a small bowl mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined. In a saute pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.
From foodbabe.com


EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
2019-04-18 Set aside. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter).
From minimalistbaker.com


VEGAN PAD THAI WITH TOFU - SIX HUNGRY FEET ASIAN-INSPIRED
2022-02-18 Vegan Pad Thai in four steps. Turn the heat to medium-high heat and add the shallots finely sliced. Sautee for 3-4 minutes. Add the carrots, broccoli and green onions. Sautee for a few minutes. If you are using chinese chives you can add these a bit later. Add the noodles, pad thai sauce, bean sprouts and tofu.
From sixhungryfeet.com


EASY VEGETARIAN PAD THAI - BRIDGET'S GREEN KITCHEN
2015-11-06 Directions. Soak rice noodles in boiling water until tender. Drain and rinse under cold water. (Careful not to let them get too soft). Combine lime juice, ketchup, brown sugar, and fish sauce in a small bowl and set aside. Heat oil in a large wok or skillet. Add garlic and crushed red pepper and swirl them in the oil.
From bridgetsgreenkitchen.com


VEGAN PAD THAI - VEGAN HEAVEN
2019-05-07 STEP 2: Cook the rice noodles according to the instructions on the package. STEP 3: Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes. Pin it! STEP 4: Add the broccoli, the carrots, the baby corn, and the bell pepper.
From veganheaven.org


VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour). Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls. Wipe out the pan, crack in the eggs and cook to ...
From jamieoliver.com


VEGETARIAN PAD THAI {30-MINUTE RECIPE} - WELLPLATED.COM
Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat.
From wellplated.com


VEGETABLE PAD THAI: HEALTHY, TASTY, AND QUICK - UNO CASA
2020-06-10 Then, take the veggies out and place them in a separate bowl. Drain your noodles, and add these to the oil in the bottom of the wok. Stir fry lightly for 1 min before pouring in your mixed pad Thai sauce. Stir fry for another minute or two. Add the beaten egg to the noodles and sauce, allowing it to stick to the mixture.
From unocasa.com


EASY VEGETARIAN PAD THAI - PINCH ME GOOD
2019-03-16 Add the soaked noodles to the pan with the veggies and cook, tossing for a few minutes. Add in the eggs and toss them with the noodles until cooked through. Add the veggies back to the pan, add in the sauce and toss everything together. Cook for 1-2 minutes. Plate, top with fresh cilantro and chopped peanuts.
From pinchmegood.com


PAD THAI RECIPE: VEGETARIAN & GLUTEN FREE - WHITNEYBOND.COM
2018-01-17 Once boiling, add the pad thai noodles & boil for 3-4 minutes. Drain and set aside. Saute the vegetables. Add sesame oil to a large skillet or wok over medium-high heat. Add the onions, jalapeños and garlic. Cook in the sesame oil for 3-4 minutes, then push to the side of the skillet. Scramble the eggs.
From whitneybond.com


VEGETARIAN PAD THAI RECIPE (THE BEST) | ALINE MADE
2020-10-24 Cooking. Heat a large skillet or wok with 1 tbsp of oil. Add tofu, onion, garlic, and red pepper flakes, stir-fry for 5 minutes. Add in noodles and sauce, cook until almost all liquid is absorbed. Transfer into a bowl. Add 1 tbsp of oil and the eggs into the same skillet.
From aline-made.com


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