The Pioneer Woman Tasty Kitchen
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15-minute Vegetarian Pad Thai

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Level: Easy

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Description

Based on an authentic Pad Thai recipe, this quick and easy vegetarian version is made with broccoli, red bell peppers, and no tofu.

Ingredients

  • FOR THE PAD THAI SAUCE:
  • 1 Tablespoon Fish Sauce
  • 1 teaspoon Sugar
  • 1 Tablespoon Tamarind Sauce
  • 2 Tablespoons Water
  • 4 Tablespoons Unsalted Roasted Peanuts
  • 2  Lemon Or Lime Wedges
  • FOR THE PAD THAI:
  • 1 Tablespoon Vegetable Oil
  • 2  Shallots, Finely Chopped
  • 2 cloves Garlic, Finely Chopped
  • 150 grams Broccoli Florets
  • 1  Red Bell Pepper, Sliced
  • 80 grams Cooked Rice Noodles
  • 2  Eggs
  • 100 grams Bean Sprouts
  • 2  Spring Onions, Chopped
  • Chopped Peanuts And Chili Flakes, For Topping
  • Lime Or Lemon Wedges, To Serve

Preparation

Make the sauce by mixing together all the ingredients. Taste test and adjust accordingly.

Heat the vegetable oil in a wok or other large pan over medium heat. Add chopped shallots and garlic and fry for 1 minute. Add broccoli florets and sliced bell pepper, and fry for 2–3 minutes until broccoli is slightly softened.

Add the sauce, mix well, and cook for a minute. Add cooked noodles, mix well, and cook for another minute.

Move the vegetables and noodles to one side of the pan. Break eggs straight into the empty half of the pan, break the yolks and mix carefully without mixing it in with the vegetables and noodles. Let the eggs fry until just cooked, then mix it in with the rest.

Add bean sprouts and chopped spring onions and mix well. Plate, and top with chopped peanuts, chili flakes and a wedge of lemon or lime.

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