Recipe courtesy of Robert Irvine
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Vegetable Pad Thai
Total:
1 hr 5 min
Prep:
40 min
Inactive:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
40 min
Inactive:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Soak the rice stick noodles in tepid water for about 15 minutes. Remove them to a cutting board and cut into 4-inch pieces then place in a strainer to let all water drain off, and set aside.

Coat the bottom of an omelette pan with a small amount of oil and pour off excess. Beat the eggs together and add to pan forming a thin layer, and cook as you would a thin omelette. Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve.

Heat the oil over medium-high heat in a wok or large skillet and add garlic, onion, and red and green peppers, and cook for 2 minutes. One at a time, add the ground peanut, fish sauce, soy sauce, sugar and pepper powder, stirring the mixture the entire time. (Note: chicken, shrimp, or tofu can be added to this dish at the saute stage.) Add the noodles and be sure to stir! The noodles tend to burn if not continuously stirred. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce or soy sauce (both salty), or sugar (sweet). (Here is where a matter of preference comes into play.) To serve, place the noodle mixture on a plate, top with cooked egg and garnish with bean sprouts, peanuts and cilantro.

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