Nicola'S Pad Thai Recipe

Name: Nicola'S Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pad Thai rice noodles, soaked in water overnight and drained; 1/2 cup vegetable broth; 2 tablespoons vegetable oil; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon rice wine vinegar; 1 1/2 teaspoons peanut butter; 1 teaspoon chopped fresh cilantro; 1 teaspoon onion powder; 1 teaspoon tamarind paste; 1 teaspoon hot chile paste; 3/4 teaspoon garlic powder; 1/2 teaspoon sesame oil; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground coriander; 1/4 teaspoon ground ginger; salt and ground black pepper to taste; 3 tablespoons vegetable oil; 1/3 cup chopped broccoli; 1/3 cup chopped carrots; 1/3 cup snow peas, trimmed; 1/3 cup sliced water chestnuts, drained; 1/3 cup baby corn, drained; 1/3 cup sliced fresh mushrooms; 1/3 cup sliced zucchini; 1 tablespoon vegetable oil; 1 tablespoon chopped peanuts for topping; 1 tablespoon chopped cilantro; 1 pinch paprika for garnish

Servings: persons

2 cups pad Thai rice noodles, soaked in water overnight and drained
1/2 cup vegetable broth
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon onion powder
1 teaspoon tamarind paste
1 teaspoon hot chile paste
3/4 teaspoon garlic powder
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
salt and ground black pepper to taste
3 tablespoons vegetable oil
1/3 cup chopped broccoli
1/3 cup chopped carrots
1/3 cup snow peas, trimmed
1/3 cup sliced water chestnuts, drained
1/3 cup baby corn, drained
1/3 cup sliced fresh mushrooms
1/3 cup sliced zucchini
1 tablespoon vegetable oil
1 tablespoon chopped peanuts for topping
1 tablespoon chopped cilantro
1 pinch paprika for garnish

1
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
2
Drain rice noodles and set aside.
3
Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
4
Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
5
Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
6
Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
7
Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
8
Remove the wok from heat and pour the sauce over vegetables and rice noodles.
9
Toss to fully coat the vegetables and rice noodles with sauce.
10
Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

831

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 cups pad Thai rice noodles, soaked in water overnight and drained, 1/2 cup vegetable broth, 2 tablespoons vegetable oil, 1 tablespoon brown sugar, and more.

Yes, Nicola'S Pad Thai falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nicola'S Pad Thai

How did you like this recipe?

Frequently Asked Questions