Vegetable Pad Thai

Ingredients

• 5 ⅓ ounces dried pad Thai rice noodles (see note)
• 2 tablespoons freshly squeezed lime juice
• 2 lime wedges for garnish
• 1 tablespoon light brown sugar
• ½ teaspoon ground red Thai chilies or cayenne pepper
• ½ teaspoon paprika
• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons soy sauce
• 1 cup peanut oil
• 8 green beans, trimmed
• 1 large egg
• ¼ cup finely diced red onion
• 2 baby bok choy, quartered lengthwise
• ¼ large red bell pepper, cut into julienne
• 1 cup (lightly packed) thinly sliced Napa cabbage
• 2 scallions, halved crosswise and quartered lengthwise
• ½ cup finely diced firm tofu
• ¼ cup plus 1 tablespoon pad Thai sauce (see note)
• ¼ cup mixed chopped fresh basil and cilantro leaves
• ½ to ¾ cup fresh bean sprouts
• 2 to 4 tablespoons coarsely chopped roasted salted peanuts

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1089 calories; 72 grams fat; 12 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 23 grams polyunsaturated fat; 88 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 25 grams protein; 93 milligrams cholesterol; 1365 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

1. Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
2. Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
3. To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
4. Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.

• Pad Thai noodles and sauce are sold in Asian markets and online.

45 minutes