Vegetable Pad Thai
Glossy noodles, tossed in a sweet and tangy sauce, and then enlivened with garlic, ginger, bell peppers, eggs, and crunchy peanuts.
Servings 4
Calories 297kcal
Equipment
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
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.
Nutrition
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