QUICK VEGGIE PAD THAI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
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
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
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.
PAD THAI (VEGAN)
This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic and onion in a large, deep frying pan.
- After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
- After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
- Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
- Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
- Give the heap a big stir.
- Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
- Squeeze on a bit more lemon, serve and enjoy.
Nutrition Facts : Calories 671.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 713.4, Carbohydrate 115.6, Fiber 12.6, Sugar 18.1, Protein 24.9
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.
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.
VEGAN PAD THAI
An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
- Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
- Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
Nutrition Facts : Calories 321 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.74 milligram of sodium
VEGETABLE PAD THAI
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
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
VEGETARIAN PAD THAI
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
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
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
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.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
More about "veggie pad thai food"
27 THAI DISHES THAT ARE VEGAN OR VEGETARIAN
From thespruceeats.com
- Vegetarian/Vegan Pad Thai. This vegetarian take on pad Thai offers adequate protein in the form of eggs (use tofu for a vegan version) and crunchy nuts.
- Easy Vegan Tofu Satay in Coconut Sauce. Packed with flavor, this tofu satay only takes a few ingredients including peanut butter and red curry paste. The trick is to freeze the tofu ahead of time, let it thaw, and squeeze the moisture out.
- Thai Pineapple Fried Rice. This classic Thai pineapple fried rice recipe is perfectly delicious, no meat needed. Thai jasmine rice is fried up with chunks of pineapple plus cashews, peas, and currants with curry spices.
VEGETARIAN PAD THAI RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5
8 IRRESISTIBLE VEGETARIAN THAI DISHES - CULTURE TRIP
VEGETABLE PAD THAI: HEALTHY, TASTY, AND QUICK
From unocasa.com
5/5 (5)Total Time 1 hrCategory Thai / Main CoursePublished 2020-06-10
- First, you need to start cooking the noodles. Bring a lightly salted pan of water to the boil on the stovetop. Add in your pad Thai noodles and leave them to cook as per the instructions on the packet or until you believe they are soft enough. Set the noodles aside once they are ready. (You need to add the noodles to the stir fry, later on, so try to keep them slightly undercooked for the time being.)
- While your noodles are boiling, you can prepare your pad Thai vegetables. Gather your veggies and chop them up into small, bite-sized chunks. You will want to slice the peppers thinly, while you need to chop the carrots into little pieces.
- Place your wok onto the stovetop and turn up the heat. You need this to be adequately preheated before you add any oil. (Leave it to heat for a few minutes, and then check the temperature by adding a drop of water. If the water steams instantly, you're good to go!)
VEGAN PAD THAI - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
- Drain the water from the tofu and let it sit in paper towel for 10 to 15 minutes to get rid of excess moisture. Then cut into cubes.
- Drain and rinse dates from soaking water, squeezing any excess moisture from them. Then place them in a high-powered blender with the 1 cup of fresh water and the rest of the sauce ingredients. Blend until very smooth and set aside.
VEGETARIAN PAD THAI - NADIA LIM
From nadialim.com
- Place noodles in a large heat-proof bowl or a pot and pour over boiling water to cover. Stir briskly with a fork to stop noodles from sticking together. Leave to soak for about 10 minutes or until noodles are just soft and pliable – be careful not to overcook noodles (or they risk being gluggy when you stir-fry them). Drain and rinse under cold water to help prevent noodles sticking together.
- Heat oil in a wok or your largest non-stick fry pan on medium-high heat. Fry mushrooms for 1-2 minutes, then add lemongrass, kaffir lime leaf, white part of spring onions and garlic and continue cooking for 1-2 minutes. Add drained noodles, green part of spring onions, beansprouts and sauce. Stir-fry, tossing all together, for about 3 minutes until hot-through.
PAD THAI VEGAN FOOD | MANINIO VEGAN DELICIOUS RECIPES
From maninio.com
- First, wash and prep your veggies. Mince the Garlic, slice the Red pepper, Green pepper, Carrots, Broccoli, Ginger, fresh onions and leek.
- Add the sesame, coconut oil to a large pan. Add the ginger to the pan and cook over high heat for 1 minute. Sprinkle in the salt at the end, then remove from the pan and set aside.
- Add the leek and the fresh onion and cook over high heat, then remove from the pan and set aside.
VEGAN PAD THAI - FOOD WITH FEELING
From foodwithfeeling.com
- Bring a large pot of water to a boil and add in the pad thai rice noodles. Cook according to the directions on the packaging– usually about 5 minutes. Drain the noodles and rinse them under cold water.
- In a small bowl, whisk together the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and cornstarch. Set aside.
- In a large skillet over medium heat, add the olive oil and allow it to heat for a minute. Next, add the carrots and bell pepper and sauté until the vegetables are softened and start to caramelize– about 5-7 minutes.
VEGGIE PAD THAI - KIDS & COMPANY CANADA
From kidsandcompany.com
VEGAN THAI FOOD: A GUIDE TO DINING OUT & COOKING AT HOME
From vegan.com
VEGGIE PAD THAI – WILDWOOD
From wildwoodfoods.com
VEGGIE PAD THAI - BBC GOOD FOOD
From bbcgoodfood.com
HOW MANY CALORIES IS IN THAI FOOD? | - FROM HUNGER TO HOPE
From fromhungertohope.com
VEGAN PAD THAI - THOSE VEGAN CHEFS
From thoseveganchefs.com
VEGETARIAN PAD THAI - EASY SKILLET RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
VEGAN THAI FOOD: HOW TO ORDER VEGAN DISHES AT THAI …
From seitanbeatsyourmeat.com
VEGAN PAD THAI WITH VEGGIE NOODLES & TOFU - BIANCA ZAPATKA
From biancazapatka.com
IS VEGETABLE PAD THAI VEGAN? - VEGAN AND RAW FOOD
From estherschultz.com
RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL RECIPE ...
From pinchofyum.com
WHAT THAI FOOD IS VEGAN? – ORGANIC VEGAN SUPERFOODS
From organicvegansuperfoods.com
FAANG THAI RESTAURANT & BAR MENU - WARRENTON VA 20186 ...
From allmenus.com
VEGETABLE PAD THAI RECIPE - BBC FOOD
From bbc.co.uk
THE BEST VEGGIE PAD THAI RECIPE [20 ... - THE HEALTHY MAVEN
From thehealthymaven.com
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGETARIAN PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
VEGETABLE PAD THAI - TESCO REAL FOOD
From realfood.tesco.com
COSTCO AUTHENTIC ASIA VEGETABLE PAD THAI REVIEW - …
From costcuisine.com
VEGAN PAD THAI WITH TOFU - FORKS OVER KNIVES
From forksoverknives.com
VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
PAD THAI | THAI EXPRESS
From thaiexpress.ca
VEGGIE PAD THAI - MYFRIDGEFOOD
From myfridgefood.com
VEGAN PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
VEGAN PAD THAI - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
VEGETABLE PAD THAI RECIPE - FOOD.COM
From food.com
VEGETARIAN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE VEGETARIAN PAD THAI SAUCE | FAMILY CUISINE
From familycuisine.net
35 VEGAN THAI RECIPES: THE BEST VEGAN FOOD INSPIRED BY ...
From justinpluslauren.com
VEGAN PAD THAI - PB WITH J
From pbwithj.ca
VEGGIE PAD THAI RECIPE - FOOD NEWS
From foodnewsnews.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