Vegetarian Phad Thai

Name: Vegetarian Phad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 1 pound dried rice noodles; 2 tablespoons vegetable oil; 4 eggs, beaten; 2 tablespoons peanut oil; 1.5 cups peanut butter; 0.33333331346512 cup water; 0.33333334326744 cup soy sauce; 1 cup milk; 1.25 cups brown sugar; 0.33333334326744 cup lemon juice; 2 tablespoons garlic powder; 1 tablespoon paprika; cayenne pepper to taste; 1 pound mung bean sprouts; 1 cup shredded carrots; 0.25 cup chopped green onions; 0.5 cup chopped, unsalted dry-roasted peanuts; 1 lime, cut into wedges

3.9

(93)

74 Reviews

5 Photos

This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.

Recipe by SKLIMCZAK

Updated on July 14, 2022

5

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 pound dried rice noodles
2 tablespoons vegetable oil
4 eggs, beaten
2 tablespoons peanut oil
1 ½ cups peanut butter
⅓ cup water
⅓ cup soy sauce
1 cup milk
1 ¼ cups brown sugar
⅓ cup lemon juice
2 tablespoons garlic powder
1 tablespoon paprika
cayenne pepper to taste
1 pound mung bean sprouts
1 cup shredded carrots
¼ cup chopped green onions
½ cup chopped, unsalted dry-roasted peanuts
1 lime, cut into wedges

Directions

Submerge the rice noodles in a large bowl of hot water for about an hour.
Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

Nutrition Facts (per serving)

830	Calories
39g	Fat
104g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 830
% Daily Value *
Total Fat 39g	51%
Saturated Fat 8g	41%
Cholesterol 95mg	32%
Sodium 999mg	43%
Total Carbohydrate 104g	38%
Dietary Fiber 7g	25%
Total Sugars 44g
Protein 24g
Vitamin C 17mg	86%
Calcium 137mg	11%
Iron 3mg	19%
Potassium 745mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.