nicola's pad thai

Ingredients

• Servings: 4
• 2 cups pad thai rice noodles, soaked in water overnight and drained
• 1/2 cup vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons peanut butter
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon onion powder
• 1 teaspoon tamarind paste
• 1 teaspoon hot chile paste
• 3/4 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• salt and ground black pepper to taste
• 3 tablespoons vegetable oil
• 1/3 cup chopped broccoli
• 1/3 cup chopped carrots
• 1/3 cup snow peas, trimmed
• 1/3 cup sliced water chestnuts, drained
• 1/3 cup baby corn, drained
• 1/3 cup sliced fresh mushrooms
• 1/3 cup sliced zucchini
• 1 tablespoon vegetable oil
• 1 tablespoon chopped peanuts for topping
• 1 tablespoon chopped cilantro
• 1 pinch paprika for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• 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 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 ; 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.