I love Thai food. And a good pad thai is one of my favorite things to eat…ever.
My mom knows this, and a little while back mailed me a great recipe that she got online from Redbook for a Vegetable Pad Thai. I tossed this into my growing stack of recipes to try, but finally got around to actually doing it this past weekend. And I totally wasn’t disappointed. This is my tweaked recipe (to keep it vegetarian and gluten-free) from the Redbook recipe that I was sent. It was quick and easy to make and I always enjoy cooking with my wok.
Recipe: Vegetable Pad Thai
Servings: 4
Time: Prep 20 minutes; Cook 15 minutes
Ingredients:
- 1/2 pounds flat rice stick noodles (I used Annie Chun’s Maifun Rice Noodles)
- 1/3 cup Thai sweet chili sauce (I used WorldFoods Thai Sweet Chili w/ Kaffir Lime Sauce)
- 2 tablespoons low-sodium soy sauce (I used San-J Gluten-Free Low Sodium Tamari)
- 2 limes, juiced
- 1 lime, cut into wedges
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 3/4 pounds (6 cups) mustard greens, stems discarded, leaves torn into small pieces, and washed well
- 1 large red bell pepper, cut into thin strips
- 2 cups shredded carrots
- 6 scallions, thinly sliced
- 3 large eggs, lightly beaten
- 2 cup(s) fresh cilantro leaves
- Chopped dry roasted peanuts, for garnish (optional)
Directions:
Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water.
In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat.
Add garlic and ginger; sauté 30 seconds or until fragrant.
Add greens and cover with lid for 2 minutes or until wilted.
Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat.
Return vegetables and eggs to skillet.
Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender.
Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.
~*~*~
This had it all. Spice. Sweetness. A bit of bite from the mustard greens. Protein from the eggs. Delicious fresh vegetables. And the light rice noodles that just sort of acted as a great base for the vegetables. It was delicious. I’m looking forward to making it again, but putting my own spin on it again.
So, if you’re reading this…thanks, Mom!
The Celiathlete 