Nicola'S Pad Thai

1. 1

   Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

2. 2

   Drain rice noodles and set aside.

3. 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. 4

   Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

5. 5

   Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

6. 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. 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. 8

   Remove the wok from heat and pour the sauce over vegetables and rice noodles.

9. 9

   Toss to fully coat the vegetables and rice noodles with sauce.

10. 10

    Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

* Per serving · 4 servings · Values may vary.