Nicola's Pad Thai

Nicola's Pad Thai
  • 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.

04/01/2018
Nicola's Pad Thai, recipe PT15M PT1H 5 455 calories

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