Vegetable Pad Thai
I’m not going to lie – this is one of those recipes for some god forsaken reason has been a pain in the ass for me. Not the noodles and veggies, that’s easy. It’s the sauce that I had a really hard time mastering. It would have too much fish sauce or not enough and the same would go with the tamarind paste. I tried following recipes and they weren’t any good. I started thinking that a pad thai recipe was going to be a lost cause.
I decided to sit down and write a list of everything I had done wrong before and a few of the things I had done correctly. I wanted a sauce that was a good base or on it’s own. Basically, something not overpowering. Something you could build on if need be.
I nailed it!!!! I’ve come up with a great ratio for the tamarind paste, fish sauce and water. It’s great on it’s own, mixed into the noodles and veggies, but it’s also really good if you add in some sirarcha and sesame oil. Which I kinda recommend doing anyways :).
What I love about this vegetable pad thai is how you can hold onto it for a few days. I know that pad thai isn’t exactly the first thing to come to mind when thinking about “make ahead and store” food, but it works. What you want to do is sauté all the veggies and set aside in their own container. Make the rice noodle according to package (I like to soak mine) and then make the pad thai sauce and store in it’s own container. This way whenever you are hungry, or it’s a late night after training, or even a quick snack after a mid-afternoon run – all you have to do is reheat the serving size you want of each ingredient in a skillet. I actually think you could do it in the microwave too. Just heat the noodles and veggies first and then add in the sauce.
Quick side note: I used some purple cauliflower for this recipe instead of the typical broccoli because it was an impulse buy at the store :). I’m going to write the recipe with broccoli, but if you want to use cauliflower, it’s the same cooking time, etc.
Vegetable Pad Thai
- 1 box of wide rice noodles
- 1 head of broccoli (or cauliflower) about 5-6 cups is what you are looking for
- 1 large red onion
- 1 large red bell pepper
- 3 medium/large carrots
- 4 scallions
- 1 teaspoon ginger, minced
- 2 cloves of garlic, minced
- 6 eggs, lightly beaten
- 2 limes
- Cilantro and/or basil - about 1/2 cup chopped
- 1/2 cup of peanuts, chopped
- 1 tablespoon olive oil or coconut oil
- Kosher salt to taste
- Sirarcha (optional)
- Sesame oil (optional)
- 1 tablespoon tamarind paste (I find mine at Whole Foods but any Asian market will have it)
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons brown or white sugar
- 1 tablespoon lime juice
- Bring a large pot of water to a boil. Take off the heat and place the rice noodles in the hot water. Stir periodically to keep from sticking. Soak for 20 minutes an remove from water. Rinse with cold water.
- While the noodles are soaking, make the sauce by combining all the ingredients and set aside. Then slice the vegetables to cook. Here's a trick I like to use: Steam the broccoli and carrots together for about 4 minutes and set aside. Then heat a large skillet to high heat with some olive oil. Sauté the bell pepper and onions for a few minutes. Basically until soft. Then add in the garlic and ginger. Sauté for about 2 minutes. Add in the broccoli and carrots to heat. Move the vegetables over to the side of skillet. Add in the beaten eggs with a pinch of salt and maybe a touch more oil.Let sit there until cooked through. Then chop up in the skillet.
- Next, add in the rice noodles, half of the sauce and half of the peanuts. Stir until heated through.
- Ok - this is when you taste it. Add in more sauce for your taste buds. Add in some sirarcha and sesame oil. Toss in some chopped fresh herbs. Just be careful to not just dump everything in if this is the first time you are making it.
- Serve with some sliced limes and top with some fresh herbs and peanuts.
- If you are making this as individual portions - make sure you are extra careful about the sauce. I use only about 2 small spoonfuls for individual portions to start out with. This would also be the case for 2 person portions.
High Fiber, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher