Moosewood Pad Thai Vegetarian Recipes

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VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

  • Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

A healthy vegetarian pad Thai recipe with zoodles and no fish sauce. It's full of flavor, low carb, and ready in just 30 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 16

3 tablespoons low sodium soy sauce (or tamari)
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1-3 teaspoons chili garlic sauce (or Sriracha, or hot sauce of choice)
2 medium zucchini
1 teaspoon extra-virgin olive oil (divided)
2 cloves garlic (minced)
2 large eggs
1 cup bean sprouts
1 cup grated carrots
1/2 cup shelled edamame
2 large green onions (finely chopped)
1/4 cup finely chopped peanuts
1/4 cup chopped fresh cilantro
Lime wedges (for serving)
Additional hot sauce (for serving)

Steps:

  • In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  • With a spiralizer, cut the zucchini into zoodles. If you don't have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
  • Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 371 kcal, Carbohydrate 37 g, Protein 20 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Fiber 9 g, Sugar 22 g, UnsaturatedFat 13 g

QUICK VEGGIE PAD THAI



Quick Veggie Pad Thai image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

12 ounces pad thai noodles (thin rice noodles)
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup smooth peanut butter
2 tablespoons fish sauce
2 tablespoons chile garlic sauce
3 limes, zested and juiced
4 scallions, sliced thin, whites and greens separated
4 cloves garlic
3 tablespoons minced fresh ginger
1/4 cup peanut oil
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 small bunch asparagus, cut into 1-inch segments
1 large red bell pepper, sliced thin
1 large egg, beaten
1 cup bean sprouts, rinsed
1/2 cup chopped unsalted peanuts
1/4 cup fresh cilantro
Sriracha for serving, optional

Steps:

  • Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
  • For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
  • Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

  • For the noodles: Cook the noodles according to the package instructions.
  • For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
  • For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
  • Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
  • Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.

MOOSEWOOD PAD THAI (VEGETARIAN) RECIPE



Moosewood Pad Thai (vegetarian) Recipe image

Provided by á-13

Number Of Ingredients 17

SAUCE:
2 qt water
3/4 lb Mung bean sprouts
6 oz Rice noodles (1/4-inch wide)
3 T Fresh lime juice
3 T Catsup
1 T Brown sugar
1/4 c Soy sauce
REMAINING INGREDIENTS:
3 T Peanut oil or vegetable oil
3 to 4 cloves garlic; minced or pressed
1 T Fresh chile; minced OR
1 1/2 t Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with a pinch of salt
2/3 c Peanuts; chopped
6 to 8 scallions; chopped (about 1 cup)

Steps:

  • In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

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