Vegetarian Pad Thai
I started off by chopping up the white parts of several green onions, along with carrot sthat I sliced into thin matchsticks. This went into the pan to sauté in some peanut oil, along with sliced water chestnuts. If you wanted to add thinly sliced red pepper, it is a great addition to this dish.
While the veggies were cooking, I started the rice noodles. Normally I would use wider noodles, but unfortunately only the thin rice noodles could be found at the grocery store.
Once the carrots, onion, and water chestnuts were softened, I added some vegetarian chicken and lots of bean sprouts to sauté for a few minutes.
Next I mixed up the sauce with soy sauce, sriracha, lime juice, and a little brown sugar.
Once the noodles were cooked and drained, I mixed them into the pan with all the veggies and some chopped green onion, and then poured the sauce over it all. Big tongs are the only reasonable way to mix it all together!
The pad thai is delicious topped with some more green onions, peanuts, and an extra squeeze of lime juice.
Vegetarian Pad Thai
1 bunch green onions, chopped
3 carrots, sliced into thin matchsticks
1 can water chestnuts
Package of bean sprouts
8-10 ounces rice noodles
3-4 Tbsp soy sauce
3-4 Tbsp lime juice
1.5 Tbsp brown sugar
3 Tbsp sriracha sauce (you can substitute tomato paste mixed with a little garlic if you aren’t a fan of spicy food)
Peanuts for topping
In a wide pan, sauté the white parts of the green onions, the carrots, and the water chestnuts until softened slightly, about 5 minutes. Add the bean sprouts and sauté for a few minutes more. If the veggies start sticking, add a little soy sauce to the pan.
Mix the sauce by combining 3 Tbsp soy sauce, 3 Tbsp lime juice, the brown sugar and the sriracha sauce. Taste, and add soy sauce or lime juice to adjust the saltiness or sourness of the sauce as needed.
Add the cooked rice noodles and half of the green onions to the pan. Mix together with the veggies using tongs. Pour the sauce over the veggie and noodle mixture, and mix together.
Serve topped with green onions, peanuts, and a squeeze of fresh lime juice.