Name: Vegetarian Phad Thai
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dried rice noodles - 1 pound; Vegetable oil - 2 tablespoons; Eggs, beaten - 4; Peanut oil - 2 tablespoons; Peanut butter - 1 ½ cups; Water - ⅓ cup; Soy sauce - ⅓ cup; Milk - 1 cup; Brown sugar - 1 ¼ cups; Lemon juice - ⅓ cup; Garlic powder - 2 tablespoons; Paprika - 1 tablespoon; Cayenne pepper to taste - 1 tablespoon; Mung bean sprouts - 1 pound; Shredded carrots - 1 cup; Chopped green onions - ¼ cup; Chopped, unsalted dry-roasted peanuts - ½ cup; Lime, cut into wedges - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Phad Thai

1. Dried rice noodles - 1 pound

2. Vegetable oil - 2 tablespoons

3. Eggs, beaten - 4

4. Peanut oil - 2 tablespoons

5. Peanut butter - 1 ½ cups

6. Water - ⅓ cup

7. Soy sauce - ⅓ cup

8. Milk - 1 cup

9. Brown sugar - 1 ¼ cups

10. Lemon juice - ⅓ cup

11. Garlic powder - 2 tablespoons

12. Paprika - 1 tablespoon

13. Cayenne pepper to taste - 1 tablespoon

14. Mung bean sprouts - 1 pound

15. Shredded carrots - 1 cup

16. Chopped green onions - ¼ cup

17. Chopped, unsalted dry-roasted peanuts - ½ cup

18. Lime, cut into wedges - 1

How to cook deliciously - Vegetarian Phad Thai

1. Stage

Submerge the rice noodles in a large bowl of hot water for about an hour.

2. Stage

Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.

3. Stage

In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.

4. Stage

Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.