Vegetable Pad Thai
Glossy noodles, tossed in a sweet and tangy sauce, and then enlivened with garlic, ginger, bell peppers, eggs, and crunchy peanuts. A squeeze of lime and the entire flavor spectrum hits your palate!
This is one of my favorite meals on earth. I love the balance of flavors – salty, tangy, and sweet. If you want to add “spicy”, you can serve the dish with hot sauce on the side.
There’s also a playful array of textures – tender noodles, tender-crisp vegetables, and crunchy peanuts.
This dish is often made with rice noodles, but it’s equally amazing with spaghetti. If you want a gluten-free dish, choose rice noodles, or gluten-free spaghetti.
Vegetable Pad Thai
Glossy noodles, tossed in a sweet and tangy sauce, and then enlivened with garlic, ginger, bell peppers, eggs, and crunchy peanuts.
Ingredients
- 1 pound cooked spaghetti, or rice noodles
- 1/4 cup soy sauce
- 1/4 cup tamarind puree or paste, or mango chutney
- 1 tablespoon rice vinegar, regular or seasoned
- 1 tablespoon tomato paste
- 2 teaspoons peanut oil
- 1 teaspoon sesame oil
- 1/2 cup thinly sliced white onion
- 1 bell pepper, any color, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 large eggs, lightly beaten
- 1/4 cup dry-roasted salted peanuts, coarsely chopped
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- Cook the pasta according to the package directions. Drain and cover with foil to keep warm. Meanwhile, in a small bowl, whisk together the soy sauce, tamarind puree, rice vinegar, and tomato paste. Set aside until ready to use.
- Heat the peanut and sesame oils together in a large skillet over medium heat. Add onion, bell peppers, garlic, and ginger and sauté for 3 minutes, until soft.
- Add the cooked spaghetti and toss to combine. Add the soy sauce mixture, reduce the heat to medium and cook for 2 to 3 minutes to heat through.
- Push the spaghetti to one side of the pan to make room for the eggs. Add the eggs to the skillet and cook for 1 to 2 minutes, until the eggs are cooked through but still moist. Fold the eggs into the spaghetti.
- Top the spaghetti and vegetables with the peanuts and cilantro and serve with lime wedges on the side.
Calories: 297kcal, Carbohydrates: 49g, Protein: 12g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 912mg, Potassium: 321mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1190IU, Vitamin C: 46mg, Calcium: 46mg, Iron: 3mg