Since so many of you (um, 3?) requested my (as in thank you All Recipes!) Thai noodle recipe, here it is! I can only think that you all wouldn’t have asked had you ever eaten at my house. This is how I cook, remember?
At any rate – I think this is delish & it is a staple at our house! Enjoy:)
Vegetarian Phad Thai
- 1 pound dried rice noodles
- 2 tablespoons coconut oil (can use canola, if you can’t find coconut)
- 4 eggs, beaten
- 2 tablespoons peanut oil
- 1 1/2 cups peanut butter (preferably “natural” so no sugar added)
- 1/3 cup water
- 1/3 cup soy sauce (what can I say – I like to bloat.)
- 1 cup coconut milk (I’ve tried this with the regular and the lite stuff. The regular tastes better but I can totally understand if you go with the lite. Still yummy.)
- 1 1/4 cups brown sugar
- 1/3 cup lemon juice
- 2 tablespoons garlic powder
- 1 tablespoon paprika (can sub curry powder if you are a curry fan)
- cayenne pepper to taste (I omit this when cooking it for my kids – a little packs a lot of heat)
- 1 pound mung bean sprouts
- 1 cup shredded carrots (buy them preshredded. Your knuckles will thank you.)
- 1/4 cup chopped green onions
- 1/2 cup chopped, unsalted dry-roasted peanuts
- 1 lime, cut into wedges
- Note: for all you omnivores, feel free to add meat like thinly sliced chicken or beef. Or shrimp. Just cook that instead of or in addition to the eggs.
- Soak rice noodles according to package directions. (Yes I have done this with thin whole wheat noodles, like capellini. It works okay but will obviously have a different texture and taste than what you get in a restaurant. I’ve also just made the sauce and served it over stir-fried veggies. Equally good!)
- Add eggs to a frying pan. Scramble into medium-sized pieces, and transfer to plate. Set aside.
- In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, coconut milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally (hah!) with cayenne pepper.
- Drain noodles; noodles should be very flexible, but still relatively firm. Heat coconut 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.
- Note: this makes a TON of sauce. I usually end up using half & freezing half.