Delicious Vegetarian Pad Thai
Vegetarian Pad Thai recipe
Yield
4 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
noodles
|
|
| 2 | tablespoons |
peanut butter
|
|
| 5 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | large |
eggs
scrambled |
|
| 6 | each |
scallions, spring or green onions
diced |
|
| 5 | each |
garlic cloves
pressed |
|
| 1 | x |
peanuts
|
*
|
| ⅓ | cup |
vinegar
|
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
noodles
|
|
| 3E+1 | ml |
peanut butter
|
|
| 75 | ml |
soy sauce, tamari
|
|
| 15 | ml |
brown sugar
|
|
| 2 | large |
eggs
scrambled |
|
| 6 | each |
scallions, spring or green onions
diced |
|
| 5 | each |
garlic cloves
pressed |
|
| 1 | x |
peanuts
|
*
|
| 79 | ml |
vinegar
|
|
| 1 | each |
limes
cut into wedges |
|
Directions
Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the peanut butter, soy, and sugar.
In the wok, sauté the scallions and garlic.
You can add bean sprouts at this point too.
After a few minutes, add the noodles, and stir-fry them for about 5 minutes.
Then add the stuff in the bowl, and the vinegar.
Cook this for a couple more minutes.
Last, add the eggs and peanuts, and heat until hot.
Serve with the lime wedges on the side.
