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Recipe Vegetarian Phad Thai (Vegetarian)
Home Cooking Recipes
Required Ingredients:
- 1 pound dried rice noodles
- 2 tablespoons vegetable oil
- 4 eggs, beaten
- 2 tablespoons peanut oil
- 1 1/2 cups peanut butter
- 1/3 cup water
- 1/3 cup soy sauce
- 1 cup milk
- 1 1/4 cups brown sugar
- 1/3 cup lemon juice
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- cayenne pepper to taste
- 1 pound mung bean sprouts
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 cup chopped, unsalted dry-roasted peanuts
- 1 lime, cut into wedges
Preparing/Cooking:
- 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.
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