Vegetable Pad Thai
Ready In: 35 mins
Serves: 4-6
Ingredients
- 10 ounces dried rice noodles
- 3 tablespoons sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons tamarind juice (or substitute)
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 1⁄2 cups green cabbage, thinly sliced
- 1⁄4 cup water
- 3 eggs, whisked
- 1 bunch chives, minced
- 1 bunch asparagus, chopped
- 1 cup pea shoots, roughly chopped
- 2 limes, cut into wedge
- hot sauce
- 1⁄4 cup peanuts, crushed
Directions
- 1. Soak noodles in hot water for 10-15 minutes, or until softened.
- 2. Combine fish sauce, soy sauce, sugar and tamarind in small bowl, set aside.
- 3. Heat oil over medium heat in large sauté pan and cook garlic for about 2 minutes. Add cabbage and asparagus and cook for another 2 minutes. Add rice noodles and water, cook until noodles are completely tender.
- 4. Reduce heat and add the fish sauce mixture, stir well.
- 5. Add eggs, and sauté until eggs fully cooked and well combined with noodles.
- 6. Add peanuts, chives and pea shoots. Serve with lime wedges.
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