Vegetarian Phad Thai Recipe

Recipesfull introduces to you: Thai Recipes. (Vegetarian Phad Thai Recipe). This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.

Brief

Prep 20 mins

Cook: 20 mins

Additional: 1hr

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Vegetarian Phad Thai Recipe

Ingredients

1 pound dried rice noodles

2 tablespoons vegetable oil

4 eggs

beaten

2 tablespoons peanut oil

1 ½ cups peanut butter

⅓ cup water

⅓ cup soy sauce

1 cup milk

1 ¼ cups brown sugar

⅓ cup lemon juice

2 tablespoons garlic powder

1 tablespoon paprika

cayenne pepper to taste

1 pound mung bean sprouts

1 cup shredded carrots

¼ cup chopped green onions

½ cup chopped

unsalted dry-roasted peanuts

1 lime

cut into wedges

Slow Cooker Chicken Massaman Curry

World Cuisine

Directions

Step 1

Submerge the rice noodles in a large bowl of hot water for about an hour.

Step 2

Pour 1/2 tablespoon of oil into a large skillet and add eggs. Scramble into medium-sized pieces and transfer to plate. Set aside.

Step 3

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.

Step 4

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.

Nutritional Information

Vegetarian Phad Thai Recipe

Servings Per Recipe:8

Calories: 830.4

% Daily Value *

Protein: 23.6g 47%

Carbohydrates: 103.6g 33%

Dietary Fiber: 7g 28%

Sugars: 44.1g

Fat: 39.4g 61%

Saturated Fat: 8.1g 41%

Cholesterol: 95.4mg 32%

Vitamin A Iu: 3070.4IU 61%

Niacin Equivalents: 13mg 100%

Vitamin B6: 0.6mg 35%

Vitamin C: 17.2mg 29%

Folate: 108.3mcg 27%

Calcium: 136.6mg 14%

Iron: 3.4mg 19%

Magnesium: 129.8mg 46%

Potassium: 745mg 21%

Sodium: 998.8mg 40%

Thiamin: 0.2mg 17%

Calories From Fat: 354.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.