Vegetarian Pad Thai
#vegetarian #family-friendly
Ingredients
2 carrots, peeled
1 bunch green onions
2 cloves garlic
A handful of cilantro
1 lime
4 Tbsp. soy sauce
2 tsp. Sriracha
3 Tbsp. brown sugar
6oz Pad thai noodles, fully cooked
2 Tbsp. Olive oil
2 eggs
¼ cup warm water
Salt & pepper, to taste
- I only had access to Japanese udon noodles at the time, so that is what is shown in the video. However, Pad Thai noodles are what is recommended for this recipe.
- You can adjust the spice, Sriracha, to your comfort level.
- This recipe uses no peanuts.
Total Time: 25 min.
Prep Ingredients
Peel and coarsely grate 2 small carrots. Trim and finely slice a bunch of green onions. Mince 2 cloves of garlic. Coarsely chop a handful of cilantro stems and leaves.
Make Sauce
Into a small bowl, squeeze the juice from half of the lime. (Optional: Cut the remaining lime into wedges and save until the end). Whisk in 4 Tbsp. soy sauce, 2 tsp. Sriracha, ¼ cup warm water, and 3 Tbsp. brown sugar in the same bowl. Mix until fully combined.
Cook Vegetables
Heat 2 Tbsp. olive oil into a large skillet over medium heat. Add carrots, ¾ of the green onions, and garlic. Cook, continuously stirring, until fragrant, about 1 min.
Add in Noodles & Sauce
Add fully cooked noodles and the sauce to the skillet. Cook, frequently stirring, until liquid is almost gone and the noodles are coated in sauce, about 5 minutes.
Scramble Eggs
Make a well in the center of the noodles and add 2 eggs into the middle. Cook and gently mix until scrambled. Fold the eggs into the noodles. Season with salt and pepper to taste.
Finish
Cook for about a minute more to slightly brown the noodles. Remove from the heat, and spoon the noodles onto a serving dish. Sprinkle the tops of the noodles with green onions and cilantro. Serve with lime wedges. Enjoy!
If you want to follow this up with a sweet treat, give my Blueberry Muffins a try!