Recipe & Photo From: "Simply Scratch"
Original Site Includes: Step-by-step photos
Link: http://www.simplyscratch.com/2012/01/vegetable-pad-thai.html
Yield: serves 4-6
Ingredients:
*Include shredded chicken if desired
1 package Stir Fry Rice Noodles
1 small {or half of a large} Red Bell Pepper, sliced into strips
1 Carrot, peeled and sliced thinly on an angle
1 cup Snow Peas
2 small Garlic Cloves, minced
4-5 Mushrooms, sliced
1 can Water Chestnuts, drained
1/2 cup Peanuts, ground, for garnish
Cilantro, for garnish
For the Sauce: *(Alternate Soy-Free sauce option included at bottom of post).
3 tablespoons Peanut Oil, plus a tablespoon for your wok
1-1/2 tablespoons Rice Vinegar
1 tablespoon Sesame Oil
1 tablespoon Tamari *(Substitute Fish Sauce for soy-free version)
Juice of half a lemon
4 teaspoons Honey
1 teaspoon Sriracha or your favorite spicy chili sauce
1/4 cup Natural Smooth Peanut Butter
1 package Stir Fry Rice Noodles
1 small {or half of a large} Red Bell Pepper, sliced into strips
1 Carrot, peeled and sliced thinly on an angle
1 cup Snow Peas
2 small Garlic Cloves, minced
4-5 Mushrooms, sliced
1 can Water Chestnuts, drained
1/2 cup Peanuts, ground, for garnish
Cilantro, for garnish
For the Sauce: *(Alternate Soy-Free sauce option included at bottom of post).
3 tablespoons Peanut Oil, plus a tablespoon for your wok
1-1/2 tablespoons Rice Vinegar
1 tablespoon Sesame Oil
1 tablespoon Tamari *(Substitute Fish Sauce for soy-free version)
Juice of half a lemon
4 teaspoons Honey
1 teaspoon Sriracha or your favorite spicy chili sauce
1/4 cup Natural Smooth Peanut Butter
Directions:
Prep all vegetables before you do anything. Having everything prepared will help save time while making this dish up!
Add all the sauce ingredients into a small bowl, whisk to combine.
Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes. {or follow your package directions}
To a hot wok or non-stick pan, heat up a tablespoon of the peanut oil. To the hot oil, add the vegetables... stir until starting to brown but not lose color, about 6-7 minutes. Add water chestnuts and garlic, stir for one minute. Pour in sauce, stir and then add the noodles. Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.
*I have to add, this recipes served hot is Ahhhh-mazing, but the left overs weren't as delicious as it was fresh out the wok. Just keepin' it real folks.
Add all the sauce ingredients into a small bowl, whisk to combine.
Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes. {or follow your package directions}
To a hot wok or non-stick pan, heat up a tablespoon of the peanut oil. To the hot oil, add the vegetables... stir until starting to brown but not lose color, about 6-7 minutes. Add water chestnuts and garlic, stir for one minute. Pour in sauce, stir and then add the noodles. Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.
*I have to add, this recipes served hot is Ahhhh-mazing, but the left overs weren't as delicious as it was fresh out the wok. Just keepin' it real folks.
Alternative Sauce:
From "Just A Taste"
For the whole recipe, link to: http://www.justataste.com/2013/10/easy-best-pad-thai-chicken-recipe/
1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup fish sauce
1/2 teaspoon Sambal Oelek (chili sauce)
1/3 cup packed light brown sugar *(Substitute Agave for sugar-free version)
1/8 teaspoon fresh black pepper
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