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My review
Nicola's Pad Thai
Nicole
"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."
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Ingredients
8 h 30 m servings 520 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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 wine 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 bubbles; 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.
Footnotes
- Cook's Note:
- Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.
Nutrition Facts
Per Serving: 520 calories; 24.2 g fat; 70.9 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 564 mg sodium. Full nutrition
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
10/27/2013
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies, and I added a little chicken bc ...
Most helpful critical review
11/12/2017
Decent meal but very Americanized version - lacked true Thai zest
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10/27/2013
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies, and I added a little chicken bc ...
3/8/2012
Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recip...
1/23/2014
Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn't have tamarind paste so I subbed a little lime juice and fish s...
5/19/2013
Amazingly delicious. Made for our vegan friend. She loved it. We did too.
4/29/2015
I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already so...
5/30/2012
We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better, but I realized after I started that I didn't have cilantro or water chestnuts. I also ...