Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
Drain rice noodles and set aside.
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.
Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
Remove the wok from heat and pour the sauce over vegetables and rice noodles.
Toss to fully coat the vegetables and rice noodles with sauce.
Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Cook's Note:
Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.
Nutrition Facts (per serving)
| 520 | Calories |
| 24g | Fat |
| 71g | Carbs |
| 5g | Protein |
