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Veggie Pad Thai

Ingredients:

1 package (about 14oz) rice noodles

2 eggs

2 bell peppers

4 carrots, shredded

1 red or white onion

6 green onions, chopped

6 cloves of garlic, minced

¼ cup peanuts, chopped

1/8 cup cilantro, chopped

 

Sauce:

6 Tbsp soy sauce

4 Tbsp brown sugar

2 Tbsp rice vinegar

Juice of 1 lime

4 tsp sesame oil

4 Tbsp creamy peanut butter

 

Utensils:

Measuring cups and spoons

Colander

Spatula

Large pot with a lid

Frying pan

Knife

Cutting Board

Mixing bowl

Whisk

Recipe Instructions


Kitchen Safety Tips:

Always use a pot holder!

Let people in your home know that you will be using the stove.

Use the claw method when using a knife to avoid any accidents.

Step 1: Prep

Prep your cutting station with a damp cloth and cutting board.

Chop green onions, peanuts, and cilantro.

Cut bell peppers into strips, and shred carrots.

Start boiling a large pot of water.

Step 2: Sauté

Lightly oil your frying pan over medium high heat and start sauteing the peppers and onions. Once tender, add in your garlic, carrots, and green onions.

In a separate pan, scramble eggs.

Step 3: Rice Noodles

Once pot of water is boiling, turn off stove. Put rice noodles into the hot water with a bit of olive oil and gently press noodles down in the water so they are fully submerged.

Soak for 6 minutes.

Pour into the colander and rinse with cold water.

Step 4: Sauce

Whisk all sauce ingredients together in a small mixing bowl until the peanut butter has been fully incorporated.

Step 5: Combine

Combine cooked ride noodles with the cooked vegetables, eggs, and sauce.

Step 6: Serve and Enjoy!

Plate the dish with optional garnishes: chopped cilantro, chopped green onions, and chopped peanuts.

Enjoy!

This meal can be stored in an airtight container for 4 days.