Vegetarian Pad Thai With Peanuts And Basil

November 21, 2019
Here we have a tendency to square measure once more, simply ME and my massive bowl-o-noodles… and some veggies, and loads of sauce, and some of recent basil and cilantro….  a fork, a hungry mouth, a heart-eyes emoji… ugh. This reunion with ME and cookery couldn't get any happier.

This Rainbow feeder Pad Thai is 1st and foremost RAINBOW, that is that the solely fun thanks to eat something in life.

Vegetarian Pad Thai With Peanuts And Basil
Vegetarian Pad Thai With Peanuts And Basil

It is rice noodles (because we’re presently doing the sugar free experiment titlein and loosely avoiding refined grains) and spiralized veggies (because veggies in noodle kind appears like additional noodles) and a brilliant tangy-delicious Pad Thai sauce {that you|that you simply|that you simply} just shake up during a jar in concerning 5 seconds flat, and peanuts that just about instantly begin to absorb the sauce, and a gently dish that sort of cream-ifies the complete factor.

Also: recent herbs by the containerful. You’ll take a bite, you’ll am fond of it, and so you’ll bear in mind you've got to feature within the basil, then you’ll add them in and take a look at your second bite complete with the herbs, and Buckeye State MY GOODNESS things simply visited subsequent level. I’m thus excited for you.

Vegetarian Pad Thai With Peanuts And Basil

for the pad thai:

  • 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tablespoons oil
  • 1 egg, beaten
  • 1/2 cup peanuts, chopped
  • 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

for the sauce:

  • 3 tablespoons fish sauce or vegan fish sauce substitute
  • 3 tablespoons brown sugar (or sub another sweetener)
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste


  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

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