Recipe courtesy of Ezra Potash and Adeev Potash

Vegetable Pad Thai

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With a perfect balance of flavors, there's good reason that this iconic Thai street-food dish is also one of the most popular takeout menu items. Made with salty, umami fish sauce, tangy tamarind paste, crunchy peanuts and tender rice noodles, this dish has everything going for it. Our version has lots of veggies plus a few shortcuts that make it friendly for home cooks.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

Special equipment:
a wok
  1. Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
  2. While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
  3. Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
  4. Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
  5. Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
  6. Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.

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