Nicolas Pad Thai

The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.



Step: 1

Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

Step: 2

Drain rice noodles and set aside.

Step: 3

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.

Step: 4

Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

Step: 5

Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

Step: 6

Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.

Step: 7

Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.

Step: 8

Remove the wok from heat and pour the sauce over vegetables and rice noodles.

Step: 9

Toss to fully coat the vegetables and rice noodles with sauce.

Step: 10

Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.


Per Serving: 520 calories; protein 5.1g; carbohydrates 70.9g; fat 24.2g; sodium 467.3mg.

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